Shinya Yakiniku Daichan (深夜焼肉 だいちゃん) Kyoto

Kyoto - "Shinya Yakiniku Daichan" @shinyayakiniku_daichan_kyoto -————————————— - Price: Course JPY 22,000 - Tabelog Rating: 4.29 - Address: Not disclosed, please confirm via DM - Reservations: DM @shinyayakiniku_daichan_kyoto - Taste: ☆☆☆☆ 4.6 - Service: ☆☆☆☆ 4.5 - Cost Performance: ☆☆☆ 3.9 (Out of 5 points) -————————————— Opened in 2023, this restaurant quickly gained popularity, attracting meat lovers from all over the country. "Shinya Yakiniku Daichan" is one of the top Yakiniku spots in Kyoto. Awarded the Tabelog Bronze Award. The location has an interesting setup, changing the sign of a hot pot restaurant after hours to start this venture. The owner enjoys running this hobby Yakiniku restaurant in the way he wants. But the taste is far beyond just a hobby! You can tell he has put in a lot of effort into perfecting the flavors. It's so delicious that I've been back multiple times. Both the hot pot restaurant and Shinya Yakiniku Daichan are incredibly tasty! If you want to enjoy the best meat, you should definitely check it out. The interior features counter and table seating. For reservations, please DM the Shinya Yakiniku Daichan account to confirm. Here’s the Omakase menu we enjoyed: - Assorted Kimchi - Sliced Mountain Chain Tripe - Okazaki Farm Purebred Tajima Omi Beef (57 months) Sashimi - Okazaki Farm Purebred Tajima Omi Beef (48 months) Outside Skirt Prosciutto - Okazaki Farm Purebred Tajima Omi Beef (57 months) Beef Tartare - Kumamoto Tongue (Tongue Root and Middle) - Sendai Beef Outside Skirt - Okazaki Farm Purebred Tajima Omi Beef (57 months) Sliced Beef for Yakiniku - Tongue Gata - Cheek Meat - Mountain Chain Tripe - Small Intestine - Hanging Tender - Rib Shin - Top Blade - Egg Soup - Melon If you think it’s a good restaurant, don’t forget to save it! Less

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. Less

Although the name of the restaurant is "Shinya Yakiniku" (Midnight Yakiniku), I visited on a day when they were open during regular hours, which is not their usual schedule. Originally, they mainly operated late at night, but due to an increasing number of customers wanting to dine at normal hours, they now occasionally open during those times.I sat at the counter, and I appreciated how they adjusted the quantity and cuts of meat based on my pace and appetite, creating a very comfortable dining experience.They serve carefully selected meats in small portions at just the right time, allowing for a natural flow to the meal.The quality of the beef was high across the board, from tongue to lean cuts, outside skirt, and horumon, with a focus on the "umami" of the meat rather than the heaviness of the fat.The style of wrapping the meat in seaweed was also quite impressive.While there was a certain atmosphere typical of a late-night establishment, the dishes were prepared with great care.Rather than being a place for hearty yakiniku, it felt more like a restaurant where you can enjoy good meat in just the right amounts, which I really liked. Less

I visited Shinya Yakiniku Daichan late at night.This place is not just a "good meat restaurant"; it’s a type of establishment that allows you to thoroughly enjoy the unique characteristics and quality differences of each cut of meat. They provide detailed explanations about the producers and regions, showcasing their dedication to the meat.Here’s what I had that day:【Sashimi & Appetizers】- Minosashi (Oura Meat)- Tajima Beef Sashimi (53 months)- Yukhoe (Chukuro Chuck Eye Roll, Yoshioka’s egg, Ariake seaweed)The minosashi was surprisingly juicy with a refreshing texture. The beef sashimi had a perfect balance, with the richness of the fat not overpowering the clean flavor of the lean meat, which I really enjoyed. The yukhoe had a rich egg flavor and a nice aroma from the seaweed, making it quite satisfying from the start. I wanted to order more.【Salt Grilled】- Kumamoto Tanmoto- Kumamoto Tan-naka- Sendai Beef Harami- Kurimi (prepared with kombu broth)- Kumamoto Tan-shita- Sendai Beef Tan- MinoThe tanmoto was thickly sliced yet tender, with a refined sweetness from the fat. The tan-naka had a bit of texture, and the flavor expanded with each bite.What stood out the most was the kurimi. It was soaked in kombu broth before grilling, resulting in a depth of flavor that went beyond just being "light." I appreciated having such a dish in between.The tan-shita had a robust texture typical of muscle, offering a sophisticated taste. The lineup allowed me to truly enjoy the differences between the cuts.【Sauce Grilled】- Sendai Beef Sagari- Ribeye (shoulder side)- Sendai Beef Ichibo- Sendai Beef Shimacho- Red SenmaiThe sauce grilled dishes instantly enhanced the "yakiniku experience" and brought a sense of happiness. The sagari was meaty, while the ichibo had a perfect balance of fat and lean meat. The ribeye (shoulder side) was rich yet not heavy, which I really liked.The horumon was also carefully prepared, allowing me to enjoy the sweetness of the fat while the aftertaste was surprisingly light.The final egg soup had a clear broth flavor, making it a perfect dish to conclude the meal.This place has an atmosphere that feels like a "yakiniku restaurant for true meat lovers" rather than just a trendy spot, and I had a wonderful time.It was a great meal. I will definitely visit again. Less

**Shinya Yakiniku Daichan** Kyoto: Address not disclosed Average budget: JPY 20,000 - 29,999 Tabelog: 4.26 (as of posting) 2025-2026 Tabelog Award Bronze 2024-2025 Yakiniku WEST Top 100I visited **Shinya Yakiniku Daichan** for the first time. In just one year since its opening in 2023, it has risen to become one of Kyoto's top yakiniku restaurants.The owner, known as Daichan, is **Daisuke Matsuo**.This restaurant primarily operates late at night and is reservation-only, making it difficult to book. However, I was fortunate enough to join someone who secured a new reservation slot for the **Not-So-Late Yakiniku Daichan**, which is held once or twice a month. Upon entering at 6 PM, we found ourselves in a special private reservation with just the two of us! In this luxurious setting, Daichan personally explained the details of each meat, including its quality, production background, and tips for grilling. The meat he grilled for us was simply breathtaking! Not only was it delicious, but the understanding of how to enjoy each cut to its fullest was remarkable. I genuinely felt that he is a specialist who knows meat inside and out. The style of carefully cutting the selected meats sourced from designated farms for each order, while conveying the producer's passion, is truly unique. It perfectly embodies the concept of a **yakiniku experience that tells a story**.What surprised me even more was the exceptional cost-performance ratio for such overwhelming satisfaction! Both Daichan and another staff member present that day provided high-level service, allowing us to enjoy our meal comfortably throughout. This restaurant is so captivating that it makes Kyoto feel much closer. I definitely want to revisit this special yakiniku spot! It was a great meal.- Assorted Kimchi Napa cabbage, Japanese radish, yam, cucumber, celery - Sliced Minow - Meat Sashimi Okazaki Farm Pure Tajima Omi Beef, Non-pregnant, 53 months old, using Outside Knuckle - Yukhoe Okazaki Farm Pure Tajima Omi Beef, Non-pregnant, 50 months old, using Hiuchi - Premium Red Beef Tongue from Kumamoto Salt - Kumamoto Red Beef Tongue (Middle Cut) Green onion - Sendai Beef Outside Skirt - Kurimi Grilled Shabu Okazaki Farm Pure Tajima Omi Beef, Non-pregnant, 53 months old, using Kurimi - Sendai Beef Tsurami - Sendai Beef Small Intestine, Minow from Oura-san - Salad with Kyoto Watercress and New Onion from Awaji Island - Sendai Beef Hanging Tender and Outside Skirt - Zabuton Okazaki Farm Pure Tajima Omi Beef, Non-pregnant, 43 months old - Outside Knuckle with Miso Sauce Okazaki Farm Pure Tajima Omi Beef, Non-pregnant, 53 months old - Sendai Beef Colon and Red Omasum - Egg Soup - Fruits Less