Kuishinbo Yamanaka (くいしんぼー山中) Kyoto

Awards

OAD

Japanese Restaurants 2024, 118

All OAD Japanese in Kyoto All OAD Japanese in Japan

Tabelog

2024 Bronze

All Tabelog in Kyoto All Tabelog in Japan All Tabelog Bronze in Kyoto All Tabelog Bronze in Japan

Ratings from the web

Tabelog

4.33

Chef

Koji Yamanaka

Cuisine

Steak, Hamburger steak, Yoshoku (Japanese style western cuisine)

• 2020
• 2019

8 / 10

Lunch at Kuishinobo Yamanaka (くいしんぼー山中)

on 05 Aug 2020

by Gerhard Huber

Chef Yasushi Yamanaka and Tajima Omi Beef. A winning combination since 1976. The Chef, born in 1949, is still on top of his game.
Kudos!

8 / 10

Lunch at Kuishinobo Yamanaka (くいしんぼー山中)

on 16 Nov 2019

by Gerhard Huber

When it comes to beef Chef Yasushi Yamanaka has a very simple philosophy, Tajima Omi Beef. He sources it from his trusted supplier of 40 years, Maruki Fukunaga Kisaburo Shoten in Higashi Omi City, which only raises pureblood Tajima cattle on its farms. The beef also does not get aged and is served fresh. A remarkable approach when in these times all the hype is on aging up to 100+ days.
All of this makes his restaurant a temple of pilgrimage for beef lovers from all over Japan and beyond.
The... More

When it comes to beef Chef Yasushi Yamanaka has a very simple philosophy, Tajima Omi Beef. He sources it from his trusted supplier of 40 years, Maruki Fukunaga Kisaburo Shoten in Higashi Omi City, which only raises pureblood Tajima cattle on its farms. The beef also does not get aged and is served fresh. A remarkable approach when in these times all the hype is on aging up to 100+ days.
All of this makes his restaurant a temple of pilgrimage for beef lovers from all over Japan and beyond.
The beef gets cooked on cooktop at the high heat of 270C with most of the cooking time in one side. He gets it to perfection. Less