Tonight, I visited this restaurant.This establishment is a recipient of the Tabelog Award 2026 Bronze.Founded in 1948 in Teramachi Rokkaku, Kyoto, it moved to Gion around 1968. Known for its signature tail stew, originally conceived by the first generation, the second generation established a unique style of meat preparation. As a pioneer in this field, it has become a renowned destination for meat lovers from all over the country.There is no menu; dishes are served in the order of sashimi, grilled items, and stews, tailored to the customer's preferences and appetite.I had lunch at Ayabe Station, so I returned to Kyoto just before 8 PM, and after stopping by the hotel, I arrived here at 8:30 PM.I was able to enter without waiting.Drinks:Lemon SourMade with barley shochu, soda water, and freshly squeezed lemon.◯ Appetizer:Lightly pickled cucumbers.◯ Tail Sashimi:Served with plenty of green onions and mustard.◯ Heart Sashimi:Accompanied by garlic.◯ Red Meat Sashimi:Served with egg yolk and garlic.◯ Blanched Mino:With ponzu sauce.◯ Grilled Tongue◯ Stew:Next to the meat, you can choose:Egg, konjac, or potato.I ordered everything.The sashimi and grilled tongue were delicious! Total: JPY 11,500.It was a great meal!
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