Dining at Kimiya in Nara is an exercise in focused luxury. Now relocated to a more spacious venue with four tables of four, the restaurant retains its hallmark intimacy while allowing slightly more guests to experience what is arguably one of Japan’s most specialized yakiniku meals.

The evening centers almost entirely on Chateaubriand, and rightly so. Each portion is delivered with reverence and precision. The chef, ever present and attentive, personally oversees the pacing and grilling of the beef, ensuring each slice arrives at the table at its peak. The meat itself is extraordinary—clean, deeply flavorful, and so tender it’s often cut with a fork rather than a knife. Served in multiple stages, the experience showcases the cut’s versatility: lightly seared, gently charred, and occasionally almost raw, allowing the natural flavor to shine through with only minimal seasoning.

Before the main act, the meal begins with a single, beautifully executed plate of beef tongue—lightly grilled, thinly sliced, with a soft bounce and remarkable umami. It’s the perfect contrast in texture and character to the richness that follows.

Despite the slight increase in seating, the ambiance remains tranquil and curated. Each table receives the same level of meticulous attention, and the quiet confidence of the chef permeates the space.

Kimiya is not about variety or showmanship. It is about excellence in one thing: Chateaubriand. And in this pursuit, it excels completely. This is yakiniku at its most refined—singular, understated, and unforgettable. Less