Niku no Takumi Miyoshi Kyoto

This was my fourth visit in five years. A young lady from the staff welcomed me at the entrance. Upon entering, I noticed the interior had changed from the previous design; the counter was remodeled from white wood to vermilion and back to white wood again.I opted for the Tajima beef course at JPY 55,000, paired with eight types of wine for JPY 25,000 (tax included).The first glass was Champagne, followed by white wine, then red wine, but I lost track of the rest.The Tajima beef consomme with black truffle had an enchanting aroma.The sashimi of tori-gai (a type of clam, though I forgot the origin) was thick and delicious.The Tajima beef tongue sashimi was served with sea salt and ponzu, offering a refined taste with just the right amount of fat.The sashimi of Tajima beef sirloin was seasoned with a light soy sauce and accompanied by rare Shizuoka wasabi, adding a beautiful touch.The dish of abalone and stewed turnips from Nobeji was reminiscent of a top-tier kaiseki restaurant.The tartare of red sea urchin from Yamaguchi, garnished with caviar, created a delightful marriage of flavors with the meat and the sweetness of the purple sea urchin.Next was a corn fritter-style dish fried in beef fat, resembling a light and elegant Kyoto tempura.As a palate cleanser, I enjoyed a fresh corn soup and corn sorbet, highlighting the sweetness without any cooking.The Tajima beef shabu-shabu with winter melon was so delicious that words failed me.The charcoal-grilled Tajima beef sirloin steak was served with mountain wasabi paste, rock salt, and sansho pepper. Despite being grilled, there was no burnt fat smell—simply outstanding.The meal concluded with rice (Ryuu no Hikari from Gifu Prefecture), egg yolk, pickles, and red miso soup.Dessert included mascarpone ice cream drizzled with blueberry sauce and a bitter-flavored pudding.Each dessert was a unique creation, adding to the memorable dishes I experienced. Less

Located near Yasaka Shrine, this is a representative meat kaiseki restaurant that perfectly fits the scenic streets of Gion, Kyoto. It faces Minamien-dori, just a block off Shijo-dori.The owner, Mr. Riki Ito, originally worked in restaurant service. Captivated by meat, he self-taught his way into the culinary world. He opened the restaurant at the end of 2004 and, without any formal training, earned a Michelin star from 2018 to 2022. It’s impressive how someone with such talent can achieve a star without guidance.I made a reservation for 5 PM on a weekday and arrived five minutes early. The interior, newly renovated in 2023, is still fresh and beautifully designed.At exactly 5 PM, the meal began.First, the meat of the day was presented beautifully on a plate. Tonight, we had Tajima beef, sourced from the renowned producer Junya Ueda.We toasted with Champagne.◎Leclerc Briant Extra Brut Millésime 2018With aromas of apple, honey, toast, and butter, it is quite dry. Composed of 50% Pinot Noir, 35% Chardonnay, and 15% Pinot Meunier.The course began.○White Shrimp with Chilled ConsomméThis consommé, made from shank meat, is salt-free and topped with sweet Toyama white shrimp. It relies solely on the umami of the broth, making it a refreshing dish for early summer.◎Beef Tongue with KombuThis is our specialty. The thinly sliced beef tongue, aged with kombu, maximizes its umami. Each slice is enjoyed with ponzu and salted kombu. The texture is firm and crunchy, with rich fat that bursts with flavor. I preferred the salted kombu.◎Beef Toro SashimiWe enjoyed the Tajima beef sirloin from Ueda as sashimi. The low melting point of the fat makes it melt in your mouth, allowing you to savor its sweetness.◎Kamo Eggplant Somen with Steamed AbaloneA gentle broth made from meat, kombu, and bonito, with finely sliced kamo eggplant resembling noodles. The steamed abalone is thick and has a delightful chewy texture.○Cuttlefish and Beef SushiTopped with caviar from Latvia, cuttlefish, and tartare of Tajima beef sirloin, with red vinegar sushi rice at the bottom. The caviar has a rich, creamy flavor reminiscent of truffles and butter, while both the cuttlefish and beef are sweet, showcasing top-quality ingredients. However, the sushi rice is quite tangy, which can make the cuttlefish taste slightly sour when eaten together.◎Green Tree Shadow Daiginjo Yamadanishiki NamagenshuWith a floral aroma, this elegant and crisp sake has a strong rice flavor. It is produced by Yoshida Brewery near Lake Biwa, with a polishing ratio of 40%.◎Tajima Beef Fried in Beef Fat with Green AsparagusThe sirloin cap is fried in beef fat, which adds incredible flavor to the batter. The meat is concentrated with umami, and each bite releases juicy flavors. Adding mustard enhances the taste even more. The green asparagus from Yamagata is also impressively large and juicy.○White Asparagus PuréeA purée of new onions and white asparagus, garnished with yama-buki leaves. It was reportedly quite expensive. The onions were roasted over wood, giving a faint smoky aroma. The fresh white asparagus and yuzu add a refreshing touch, but the flavor is subtle and not overly sweet, serving as a cool palate cleanser.◎Special Tajima Beef Shabu-Shabu(+JPY 7,000 for flower pepper)This shabu-shabu uses only the center cut of the rib, with the surrounding parts cut away. It was shocking to see such waste, as I have a strong mottainai spirit. The juicy Kumamoto eggplant pairs well with the light broth, which has a delicate flavor. The lightly cooked, rosy meat is incredibly tender and full of umami. I opted not to add the flower pepper tonight, as I had plenty at "Kodaiji Wakuden" the previous day. I noticed that the portion on the neighboring regular's plate was quite small, suggesting it may not be the best value.◎Special Tajima Beef SteakChateaubriand from Tajima beef. It is so tender that it can be cut with chopsticks. The surface is crispy and fragrant due to the Maillard reaction, while the inside remains moist with just the right amount of fat. It is served with three condiments: pickled fresh pepper, salt from Kikaijima, and pepper from Cambodia, allowing you to enjoy it as you like. It is a block of umami, undeniably delicious, reminiscent of the Chateaubriand steak I had at "Nikuya Tanaka."◎Tajima Beef SukiyakiThe final dish is a rich sukiyaki made with Ueda's ribeye, which is quite fatty. Even though I was already full from overeating throughout the day, the flavorful sauce still made me want more rice. The soy sauce-pickled egg yolk is rich enough to eat with just rice. It was quite filling.○Taiwanese Pineapple Ice CreamMade without cream or sugar, it has a natural sweetness.◎Amer PuddingA rich, adult-style pudding with a strong bitterness. It is thick and delicious.Overall, the course was a luxurious feast centered around Tajima beef. While it was undoubtedly delicious, the total cost of JPY 70,000 plus a 10% service charge is quite steep. I limited myself to just two drinks.The restaurant also offers accommodations, allowing guests to dine in a private room and sleep there afterward.I had my first experience at a meat kaiseki restaurant in Kyoto.It was a great meal! Less