Course: JPY 22,000Alcohol: 5 drinksTotal: JPY 28,040This is a hidden Yakiniku restaurant in Kyoto.I made a reservation via DM the day before my visit.● Kimchi (Napa cabbage, cucumber, yam, celery)◯ Minotessa (Oura Meat)Minotessa sashimi drizzled with sesame oil and sprinkled with perilla leaves.It’s incredibly fresh and sweet—truly exquisite.◯ Lamp Sashimi (Sendai Beef)36 months of fattening.Served with Torii soy sauce from Wakura Onsen.You can fully enjoy the rich flavor of the lean meat.◯ Ribeye Yukke (Omi Hino Beef)53 months of fattening for a non-pregnant female cow.The lean part of the ribeye is pounded and topped with a yolk from free-range eggs in Uji.Delicious on its own or wrapped in seaweed.Yakiniku begins:◯ Tongue (Kamiya Shoten)The tongue has a wonderful texture and an incredible amount of fat.◯ Prosciutto of Outside Round (Omi Hino Beef)This prosciutto is made from a 36-month fattened individual aged for 8 months.Although it’s not included in the course, it was served as a complimentary item.It has a strong saltiness, but also a robust umami flavor that balances it out.◯ Harami (Sendai Beef)Grilled thoroughly on both sides three times, served with salt for the first piece and yuzu pepper for the second.◯ Grilled Shabu of Lamp (Sendai Beef)Served marinated in kombu broth.Grilled for 7 seconds on each side and enjoyed with ponzu sauce.Tender and rich in flavor.◯ Tongue Lower (Kamiya Shoten)Grilled until crispy and fragrant, served with garlic soy sauce.It’s a bit firm, but the more you chew, the more flavor it releases.◯ Salt Horumon (Oura Meat) - Small Intestine (Sendai Beef)● Watercress (Ohara) and New Onion (Awaji Island) SaladFrom here, enjoy with soy sauce or miso sauce:◯ Sagari (Sendai Beef)Tender with just the right amount of fat.Perfect with rice.◯ Zabuton (Omi Hino Beef)Fattened for 50 months at Okazaki Farm.Soft and has a melt-in-your-mouth texture.◯ Kurimi (Sendai Beef)Served after being marinated in kombu broth.You can feel the complex umami flavors.◯ Shima Chou and Aka Senmai● Egg SoupEgg soup made with the broth used for the meat.It has a deep flavor.● Assorted FruitsThe quality of the meat is exceptionally high, and just listening to the explanations conveys the owner’s dedication and passion for the meat.They provide the best cooking methods tailored to each cut, including pairing with broth.I was impressed by their strict belief that they can only offer the best meat if the sourcing is confirmed, which is why they only take reservations up to two months in advance.I felt this is one of the top Yakiniku restaurants in the country.It was a great meal.
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