Yassan (安参) Kyoto

This restaurant is located about a 10-minute walk from Gion Shijo Station. Founded in 1948 in Teramachi Rokaku, it moved to Gion around 1968. As a pioneer of meat kaiseki in Kyoto, a city known for its beef culture, it is quite famous among meat lovers. The restaurant's name comes from the first owner, Yasuo. Currently, the head chef is Yoshifumi Sakakibara, the great-grandson of the founder, and the family-run atmosphere is heartwarming. When I visited on a weekday at 17:41, there were eight people ahead of me. By the time it opened at 17:49, three more had joined the line behind me. Reservations for the second-floor tatami room are available for groups of three or more, but generally, you wait in line for the counter. Surprisingly spacious, it filled up by 18:00 with people joining in. The basic flow starts with four types of sashimi, followed by grilled items, and finally, a simmered dish. However, you can skip around and order based on your preferences and hunger level. Unfortunately, for some reason, photos of the sashimi have been prohibited since long ago. After finishing your meal, you place your small plates on the counter. - Cucumber - Chilled tail soup with grated yam - Tongue sashimi - Heart sashimi - Lean meat sashimi - Blanched mountain chain tripe with plum sauce or ponzu - Salad - Simmered tail - Oden with egg The portions are quite generous, so after the sashimi, I skipped the grilled items and went straight to the simmered dish. I had the option to choose between various cuts or tail, so I opted for the tail. First, the sashimi—each one was incredibly delicious. Personally, I preferred the tongue sashimi. While you can find beef sashimi at various places in Kyoto, I think this place is the best. The simmered tail, made with a sauce that has been continuously added to since its founding, is simply outstanding. I wanted to order a second helping. When I requested an extra egg, they generously added some extra meat, which made me feel happy. Since I was alone, I finished my meal in about 40 minutes. This restaurant truly embodies the essence of Kyoto in a good way. Next time, I plan to visit with friends and enjoy the grilled dishes as well. Less

A long-established restaurant in Gion, Kyoto, known for its incredibly fresh beef sashimi and signature grilled dishes that meat lovers frequent. The second-floor table seating can be reserved in advance. You can enjoy a flow of dishes from sashimi to grilled items and stews, all chosen by the chef. While photography of the sashimi is not allowed, the yukhoe (beef tartare), tongue sashimi, and outside skirt sashimi are exceptional. The melt-in-your-mouth sweetness of the fat and the richness of the lean meat, brought out by the chef's skilled knife work, perfectly balance with the unique sauces and condiments. The grilled and stewed dishes that followed were also delicious, but it took some time for them to be served, and I ended up feeling full from the meat alone, which was a bit disappointing. Less

I had been curious about Yassan in Gion ever since it was introduced by a certain jockey. I arrived around 5:40 PM for the 6 PM opening, but there was already a long line. I thought I would have to wait a while, but the owner, who seemed to be the hostess, kindly apologized and informed me that it would be around 8 PM. Since I had booked a nearby accommodation, I was able to return for a bit, which turned out to be perfect as I hardly had to wait.The dining system is such that after finishing each dish in the order of sashimi, grilled, and simmered, you place the empty plates on the counter for the next dish to be served.Starting with the sashimi, several dishes were served as they came. Each one was exquisite. I can't share photos, but I highly recommend coming to taste it for yourself. Personally, I might have enjoyed the sashimi part the most.The blanched tripe had a fantastic crunchy texture. I could choose between ponzu or plum sauce, and I opted for ponzu this time.The cucumbers served at the beginning were delicious, and I even asked for a second helping. They were refreshing and served as a palate cleanser between the meat dishes. A salad was also served midway.For the grilled dishes, I could choose from about five options, but they don’t recommend ordering more than 2-3 at a time. If you order too much here, it can be quite overwhelming during the simmered dish. For me, the amount was just right.I ordered the kaiware roll, tongue, and outside skirt with sauce. The sauce for the outside skirt had a spicy green onion accent, and the meat itself was tender and incredibly delicious.The simmered dish featured meat from a bone-in tail that was so tender it fell apart with chopsticks. It had a Western-style stew flavor reminiscent of beef stew, offering a different deliciousness compared to the previous meat dishes.When asked if I wanted egg, konjac, and potato, I replied "all of them," and they ordered it as "zensei, please," which reminded me of Jiro.The simmered dish itself was quite substantial, and they kept an eye on how much I was eating. Looking around, I noticed that women and children seemed quite full, which explains why they adjust the portions from the start to avoid overeating. Women generally seemed to have smaller portions, which is also an option.After the simmered dish, I could order additional grilled items or another round of simmered dishes. I ordered the knuckle main muscle, and it was also exquisite.For drinks, I ordered beer and chilled sake. They only had large bottles of Sapporo beer and a few varieties of sake.The female staff member resembled Mio Imada, which added to the pleasant atmosphere. Less

I visited Yassan, a hidden gem tucked away in a back alley of Gion. It has won a bronze award on Tabelog.I arrived around 6:30 PM on a holiday without a reservation, so I was prepared for a wait, but to my surprise, there was none.I was quickly seated at the counter.Here, you can enjoy exquisite meat dishes in a unique atmosphere that you won't find elsewhere.The owner is friendly and engages in conversation.I let the flow of the meal guide me, and here’s what I had:- Yam Soup- Cucumber- Beef Tongue Sashimi- Heart Sashimi- Lean Beef- Minowaki with Ume Paste- Beef Tongue- Salad- Outside Skirt- Stewed DishThe sashimi, in particular, was outstanding.Although the portions may seem small, they were more than enough to satisfy.Since this was a style of restaurant I don't often visit, it felt fresh and enjoyable. Less

In my profile, I’ve compiled a list of restaurants and dessert shops that I wholeheartedly recommend based on their taste, atmosphere, and the personalities of the staff. Feel free to use it as a reference.--------------------------------I visited on a Friday around 5 PM and found about five people in line, which grew to around fifteen by opening time. The clientele was quite diverse, ranging from young people to seniors, creating a warm atmosphere that seems to be loved by the locals. Surprisingly, there are quite a few seats, so it might be worth trying to go even after opening.For my order, I had a beer and chose the meat sashimi as the chef's selection, along with some additional items:- Kappa (cucumber)- Cold soup with beef and tororo (grated yam)- Tongue sashimi- Heart sashimi- Lean meat sashimi- Blanched tripe- Steamed garlic- SaladAfter that, I added:- Roast beef with sprouts- Grilled outside skirt with sauce- Grilled liver with sauce- Stewed meat with potatoesEverything was incredibly delicious, and the sashimi was exceptionally good! The freshness was outstanding, the seasoning was simple yet effective, and the textures were all great. The blanched tripe was particularly tasty.The grilled items were also exquisite; the liver was prepared fresh upon order, starting from skinning it, showcasing its remarkable freshness. It was beautifully marbled and clearly of high quality.The stew was incredibly flavorful, with the tender meat being absolutely delicious! I was quite full, so I only had potatoes as the other ingredient, but next time I want to come with a big appetite and order eggs and konjac as well.The only thing I didn’t particularly enjoy was the steamed garlic, so I’ll skip that next time.The atmosphere and service truly embodied Kyoto, and I thoroughly enjoyed my experience after a long time. It’s a wonderful place, and I will definitely return. Less

I had visited my disciple's restaurant before, but this was my first time at this location. I made a reservation about a month ago since tables on the second floor are available for groups of three or more. The counter on the first floor seems to offer a more immersive experience, but I’ll save that for another occasion.Photography of the raw meat was not allowed, so I didn’t take any pictures, but everything was rich in flavor and delicious. Both the grilled and simmered dishes were excellent. The ambiance of the restaurant was also charming, allowing me to enjoy not just the food but the atmosphere as well. I can’t go frequently, but next time, I’d like to sit at the counter by myself.It was a great meal! Less

Around 6 PM, I was walking by and saw a long line before the opening. After some research, I discovered it’s an incredibly famous restaurant! I felt embarrassed for not knowing about it before! I thought it would be impossible to get a reservation over the phone, but they have a system where they call you when a spot opens up. How nice! I entered the restaurant without knowing what to expect. At first glance, it has a casual atmosphere, but the quality of the meat, the service, and the overall presentation are outstanding. And of course, the food is delicious. There are some no-photo policies, so I won’t go into too much detail, but the flavors were shockingly good—something I’ve never experienced before! If you’re in Kyoto, you must visit! Less

I had a Japanese cuisine course for lunch and was quite full, so I decided to visit Yassan, a meat kaiseki restaurant that allows for portion adjustments. Thank you to the person who invited me to go! I had heard from a gourmet friend in Kyoto that it was delicious, but since it was just the two of us, we couldn't make a reservation and ended up lining up 40 minutes before opening. We were the second group in line, but by the time the restaurant opened, there was a long queue. As someone who usually doesn't drink alcohol, this type of restaurant was a refreshing experience for me! Unfortunately, I couldn't take photos of the meat sashimi, but everything was delicious. I really enjoyed the sashimi! Photos are allowed for the grilled dishes! I was glad to be able to try the braised tail. Next time, I want to come with a bigger appetite! Less

// 100% Follow Back on Tabelog within 24 hours //A renowned meat kaiseki restaurant representing Japan.At 5:30 PM, the summer heat still lingers in Gion. There’s a line of over 20 people waiting outside the restaurant. Yet, not a single person looks bored. The excitement of "Today is Yassan" unites everyone in line.At 6 PM, the noren (curtain) rises, and the young master personally welcomes us.The sound of geta (wooden sandals) echoes, lively shouts fill the air, and the smile of the head matron envelops the entire restaurant. From that moment, this place transforms from a mere "meal" into a "experience."Starting with a chilled soup of yam and oxtail, the flow continues with cucumber, meat sashimi, grilled dishes, stews, and vegetables, each plate filled with the essence of Yassan. They are all unforgettable, despite their simplicity. It feels as if each dish is enchanted.This time, I savored liver, tongue, outside skirt, knuckle main muscle, and the famous oxtail stew. The finale was Gohan (rice). There was no flaw in every last bite.Kyoto has many famous restaurants, but this energy, this warmth, this atmosphere is unique to Yassan.I am overwhelmed with emotion.In Gion, there is a precious place I want to return to again and again. Less

A hidden meat kaiseki restaurant located in a narrow alley in Gion. No reservations are accepted, and I arrived at 8:30 PM for the second seating, where there were still some spots available in the back. After a 30-minute walk in the 31°C heat, I started with a beer—an uncommon choice these days, a large bottle of Suntory draft. Following the restaurant's flow, I began with sashimi. Why is photography of the sashimi not allowed? The sashimi was delicious, but the secret sauce was quite strong, and even after two large bottles, I still felt thirsty. My neighbor, Kenzo, a regular in a T-shirt, was drinking Rindo, and I received a glass from the young proprietress while the staff served me bottled beer. Upon closer inspection, I noticed that Chef Toshirou Ogata, a Tabelog Gold Star Chef, was present. After finishing my beer, I was served another by him. \(//∇//\) Less

Yassan, a beef restaurant located a 6-8 minute walk from Gion-Shijo Station, is a popular spot with long lines forming even before it opens at 6 PM. It has been selected as a Tabelog Bronze restaurant for 2025 and 2026.Reservations can be made by phone for groups of three or more, and I recommend enjoying your meal in the spacious tatami room on the second floor. The first floor has a large counter area, and if there are available seats, you might be able to get in without much wait.Here’s what I had during my visit:-----------------------------◾️ Pickled Cucumbers We started the course with whole cucumbers that refreshingly lower your body temperature. Their juiciness and crisp flavor are truly delightful.◾️ Yam Tail Soup A thick soup combining the rich flavor from beef tail and yam. It has a nice viscosity that gently stimulates the stomach.◾️ Beef Tongue Sashimi This marks the beginning of the beef sashimi offerings. Since photography is not allowed for sashimi, you need to savor the experience and remember it well. The fresh beef tongue paired with plenty of green onions enhances the umami flavor.◾️ Heart Sashimi The heart sashimi has a crunchy texture and deep umami flavor. The sweet and sour sauce balances out any gamey taste, allowing the umami to shine.◾️ Akami Sashimi Served with a sauce that includes egg yolk, the akami sashimi resembles wagyu yukke. The sweet and savory sauce pairs perfectly with white rice.◾️ Blanched Tripe Enjoyed with a refreshing ponzu sauce, the blanched tripe has a delightful chewy texture. It’s cut into easy-to-eat strips, leaving no negative impression of lingering in your mouth.◾️ Grilled Beef Tongue This generously cut grilled beef tongue is served with a squeeze of lemon. The mix of tongue cuts—tongue tip, tongue root, and middle tongue—are grilled together, resulting in a crispy exterior while keeping the meat juicy and flavorful inside.◾️ Roast Beef Roll with Radish Sprouts This signature dish features thick slices of fatty roast beef rolled with radish sprouts and cut into rounds. While the roast beef can be quite rich on its own, the refreshing bitterness of the sprouts and the acidity of the ponzu sauce make it delicious.◾️ Grilled Outside Skirt with Sauce Thick and juicy outside skirt grilled with a soy-based sauce. The robust flavor of the meat fills your mouth with each bite, and the sauce is perfectly balanced and exquisite!◾️ Grilled Tripe with Salt The grilled tripe has a satisfying crunchy texture that’s addictive. A hint of spiciness from the chili powder adds a nice kick, making it the perfect accompaniment to drinks.◾️ Braised Tail Tender braised tail cooked slowly in miso. It comes with miso-braised konjac, egg, and potatoes as sides, making for a hearty dish.The beef tail meat is so tender that it falls apart with a spoon, and the gelatinous texture is pleasantly retained. The deep, rich flavor of the miso combined with the umami of the braised tail and fluffy white rice creates a perfect harmony!-----------------------------This historic restaurant, established in 1948, offers a delightful experience of various cuts of beef, so be sure to visit!Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

I was invited to a famous meat restaurant located in Gion Shijo, Kyoto. The atmosphere of the surrounding streets is lovely, and the exterior and interior of the restaurant are both stunning. I had a reservation for a table on the second floor, where I was able to leisurely enjoy delicious meat dishes. Everything was tasty, but the braised dish at the end was especially unforgettable! The tail was simmered until it was tender, and I enjoyed it with rice—it was the best! It seems that you can enter the counter on the first floor without a reservation if you wait in line, so I definitely want to go back! Less

I visited Yassan, located near Gion-Shijo Station in Kyoto.This time, I enjoyed the:Omakase Course- Yamamoto Soup- Beef Tongue Sashimi- Heart Sashimi- Red Sashimi- Blanched Mino- Salted Tongue- Roast with Kaiware- Outside Skirt- Mino- Braised TailI reserved a table on the second floor and opted for the course menu.The meal consisted of 4 types of meat sashimi, 3 to 4 grilled items, and a braised dish.The freshness of the meat sashimi was outstanding, and the quality, including the sauces, was impressive. The beef tongue sashimi was particularly exquisite.Among the grilled items, I especially loved the roast wrapped in kaiware.The braised tail was so tender that it paired perfectly with white rice.On this day, we had about 3 to 4 drinks each, and the total bill came to around JPY 17,000. Less

【Menu We Enjoyed】● Omakase Course・Yamamoto Soup【Sashimi】・Tongue Sashimi・Heart Sashimi・Red Sashimi・Minowaki (Blanched Tripe)【Grilled】・Salted Tongue・Roast with Kaiware (Daikon Sprouts)・Outside Skirt・Minowaki (Tripe)【Simmered】・Tail Stew*.·┈┈┈*.·┈┈┈*.·┈┈┈*.·┈┈┈*.·┈┈┈*.·┈┈┈*.·┈┈┈*.Located in the Higashiyama district of Kyoto, this restaurant is highly regarded and loved for its meat dishes.I made a reservation two months ago for my visit. *Reservations are required for groups of three or more on the second floor.Upon arrival, there was a line of over 20 people, showcasing its immense popularity for same-day seating.The second-floor seating features a traditional Japanese atmosphere with wooden decor typical of Kyoto, and the air conditioning was well-maintained.The course was omakase, consisting of four types of sashimi, three to four types of grilled items, and a stew, with options to choose from at various points.Photography and video were not allowed for the sashimi, but each piece was exquisite, and the freshness was evident with just one bite.The tongue and heart sashimi were particularly outstanding.The grilled items, especially the tongue and roast, were delicious, but the highlight was the tail stew.It arrived in a large chunk, yet it was incredibly tender, melting in the mouth with rich flavors.For six people, the total came to about JPY 19,000 per person for food and drinks.This restaurant truly lives up to its reputation as a renowned meat kaiseki in Kyoto.It was a great meal! Less

I visited a popular restaurant in Gion, Kyoto.Although I couldn't take any photos this time, every dish was carefully prepared and delicious. The raw meat dishes were particularly impressive, showcasing excellent freshness.The condiments, such as mustard and garlic oil, were thoughtfully crafted, allowing me to enjoy various combinations without getting bored until the end.Overall, my satisfaction level was high, but I felt the price range was somewhat on the higher side. Enjoying a meal with drinks would definitely add up.This restaurant feels more suitable for special occasions or as a treat for myself rather than for everyday dining. Less

Since reservations for two people weren't possible, I decided to wait on a weekday. I arrived around 5:30 PM and saw three groups ahead of me. With plenty of counter seats, I thought I would be seated in the first round, but after waiting for 20 minutes, a spot opened up 10 minutes before opening time. I started with a bottled beer. Later, I switched to a carbonated barley drink, served in a small beer tank with ice, allowing me to mix my own drinks from the second glass onward. It was a unique experience, and I loved being able to adjust the strength to my liking! The sashimi, which I couldn't take pictures of, was absolutely delicious! I was so engrossed in eating that I enjoyed about four different types. There was also a generous serving of green onions on the table for two, which was a delightful surprise for onion lovers! I could add as much as I wanted. For grilled items, I had tongue, loin (wrapped in kaiware), and outside skirt. Everything was delicious—no complaints! The mustard paired exceptionally well, especially with the tongue and outside skirt. The loin came with a dipping sauce. I also tried the assorted simmered dishes, which were fantastic! I was full, but everything was so delicious that I couldn't stop eating. The tail soup at the end had a perfect saltiness, with ginger and other ingredients adding a refreshing yet rich finish. Despite the atmosphere being filled with regulars, I was a first-time visitor and wasn't sure how things worked, but the young proprietress was very attentive and engaged with me, making for a truly pleasant experience. I would love to visit again when I'm in Kyoto. It was a great meal! Less

A popular restaurant frequented by celebrities and notable figures, reservations can be quite difficult to secure, so it's best to book early.This time, I was seated at a table in a private room. I heard that celebrities prefer to use private rooms instead of the counter. However, if you want to enjoy the live experience of meat being sliced, I recommend sitting at the counter. The atmosphere of having the meat cut and served right in front of you is fantastic.We started with a cold oxtail soup, followed by sashimi featuring beef tongue, sirloin, and tripe. Then, the grilled meat began—outside skirt, liver, and tripe. After that, we were served a superb beef stew, referred to as "nimono," with the option to choose between a baguette or rice.The staff's service was excellent, making this a truly wonderful restaurant. Less

I made a reservation by phone in advance and was seated at a table on the second floor. It was a shame that I couldn't see the cooking process. The sashimi was not allowed to be photographed, but the red meat was incredibly delicious! Other dishes included tongue sashimi, heart sashimi, and blanched tripe (you can choose between ponzu or plum sauce).For grilled items, they informed us of the day's recommendations, and we could choose from those. On the day I visited, I could select from salt-grilled tongue, knuckle main muscle, tripe, outside skirt, and rib wrapped with kaiware sprouts.For the final dish, you can choose between tail stew or assorted meat stew. I opted for the tail stew this time. It was extremely rich and had a flavor that made me crave white rice.The prices were not listed, and I ended up spending JPY 18,000 for two cups of oolong tea. Considering the location, I suppose that’s about right… It was delicious, but personally, I didn’t find any dishes that were particularly memorable. Less

Indulge in the night of Gion. Encounter the supreme meat kaiseki in a tranquil, invitation-only setting, where freshness stands out.① Flavor and Characteristics of the Dishes Nestled in a quiet alley of Kyoto's Gion, the renowned restaurant "Yassan" operates on an invitation-only basis. The omakase course I enjoyed featured an array of meats that completely redefined my concept of meat dishes, showcasing overwhelming freshness and masterful craftsmanship. Unfortunately, the various sashimi, which is the restaurant's signature, is "photo prohibited," but the moment it was presented before me, I was captivated by its juiciness and sharpness. Upon tasting, there was no unpleasant odor; instead, the pure sweetness and rich depth of the meat permeated my body, bringing an involuntary smile to my face. The beautifully rolled meat garnished with condiments and the expertly grilled dishes, which retained their juices with a perfect rare finish, were simply breathtaking in their deliciousness. Each dish served with mustard was perfectly balanced in texture and umami, becoming increasingly addictive with every bite. It was truly a supreme course that satisfied the heart and soul, designed for adults.② Customer Service While the restaurant exudes a sense of tradition and elegance, the staff warmly alleviated any nervousness I felt as a first-time visitor with their friendly hospitality. They carefully explained the characteristics of each dish served omakase-style and the best ways to enjoy them, providing the dishes at a perfect pace that matched my rhythm. Their attention to detail, such as monitoring my glass and offering thoughtful service, was top-notch. Despite the exclusivity of the invitation-only experience, there was no rush, allowing me to truly relax and savor the meat and drinks before me, enhancing the overall enjoyment of the meal.③ Atmosphere of the Restaurant The interior retains the charm of Gion, creating a hidden sanctuary for adults where the warmth of wood coexists with serene tranquility. The beautifully maintained counter and the charming handmade chopstick rests reflect a refined attention to detail throughout the space. While there is a subtle tension akin to spices, stepping inside envelops you in a soothing flow of time, completely separating you from the hustle and bustle of daily life. This space is perfect for spending special moments with loved ones or treating yourself to the ultimate reward time, filled with warmth and tranquility.④ Cost Performance After enjoying the omakase course, the cost was just under JPY 20,000 per person. While not a cheap price, considering the limited space of an invitation-only restaurant where you can savor such a variety of top-quality, fresh meat that is rarely found elsewhere, it was truly satisfying. You can feel the extraordinary commitment to the ingredients and the overwhelming level of excellence as a meat kaiseki, providing a sense of luxury and value that exceeds the price. The perfect combination of taste, atmosphere, and service creates a high level of satisfaction, which is why many celebrities and repeat customers continue to be captivated by this place.⑤ Desire to Revisit Without a doubt, I would love to revisit this dreamlike place whenever the opportunity arises. I wholeheartedly recommend it to all meat lovers and anyone who wants to leisurely savor true gourmet cuisine. With each changing season, I find myself wanting to return to experience that breathtaking sashimi and the chef's meticulous craftsmanship. Spending a peaceful moment in the night of Kyoto's Gion, forgetting the busyness of everyday life—this is a special place that makes you want to pass through that noren again and be enveloped in that blissful aroma.It was a great meal. Less

I visited Yassan with my golf buddies. ✨I was really looking forward to this meat kaiseki experience!⭐︎ Pickled Cucumbers ⭐︎ Yam Soup Sashimi ⭐︎ Tongue Sashimi ⭐︎ Heart Sashimi ⭐︎ Lean Meat (Thigh) Sashimi ⭐︎ Blanched Mountain Chain Tripe Grilled Dishes ⭐︎ Grilled Tongue ⭐︎ Liver ⭐︎ Grilled Mountain Chain Tripe ⭐︎ Green Salad Simmered Dishes ⭐︎ Braised Beef Tail With green onions and mustard, the combination was fantastic! ♡ Both the sashimi, grilled dishes, and simmered dishes were exquisite! ♡ Sashimi photos are not allowed! It was an incredibly delicious meal. Thank you for the wonderful experience! Less

I had been wanting to visit this restaurant for a long time.Yassan, a meat kaiseki restaurant.Reservations can only be made for groups of three or more, so I decided to wait in line for a counter seat.I arrived about 45 minutes before opening, but there were already four people ahead of me.No surprise, it’s a popular spot.At opening time, the chef came out holding the noren (curtain) and said, "Thank you for waiting. Please come in," with a warm and welcoming tone.Once inside, I was a bit confused as the menu was only displayed on a lantern.While I was deciding what to order, a young lady, perhaps the owner’s daughter, informed me, "We start with the meat sashimi, and then you can choose from grilled and simmered dishes afterward."We began with cucumber as a starter, followed by a chilled oxtail soup and four types of meat sashimi.It was absolutely delicious!We also ordered two grilled dishes and a simmered dish with egg, truly enjoying the meat kaiseki experience!Everything was incredibly tasty!We each had about four drinks, and the total came to just under JPY 30,000.This was definitely worth it.I will be back again.(Note: Please be aware that I couldn't take a photo of the meat sashimi.) Less

In Gion, Higashiyama Ward, Kyoto, I visited the meat kaiseki restaurant "Yassan" for the first time.I had heard that there can be a line before opening, so I wanted to arrive early. I got there at 5:20 PM on a weekday, but there was no one in line yet.There were a couple of benches in front of the restaurant, so I sat there and waited until opening.Although the restaurant opens at 6 PM, they hung the curtain about 10 minutes early, allowing us to enter.At that time, there were only three people waiting behind me, so it felt relatively empty that day.However, shortly after 6 PM, the place was nearly full.The first floor has counter seats that cannot be reserved, arranged around the kitchen, providing quite a number of seats.Since it was my first visit, I sat near the entrance, where the third-generation proprietress stood to explain the restaurant's rules, making it easy for me to navigate.I started with a bottle of beer to toast—Suntory draft, which is not commonly seen. The glass had the restaurant's name on it.In addition to Japanese sake, there were shochu options, but after the beer, I opted for sake.The room temperature and kanzake were from "Kinshi Masamune" in Fushimi, Kyoto, known for its sweetness. The chilled sake was "Kamo Tsuru" from Hiroshima, so I chose that.While enjoying the chilled water, I had three cups of sake.The appetizer was a light pickled cucumber, followed by a yam-infused consomme soup, which I was allowed to photograph.After that, I received tongue, heart, raw beef, and tripe, but photography was not permitted for these dishes.Up to this point, the dishes were served omakase-style, but they were open to requests for smaller portions.Steamed garlic and a lettuce salad were served as palate cleansers, and then I could choose my grilled items.I ordered kaiware rolls, outside skirt, stewed dishes, and tail soup.The first half consisted of sashimi served omakase-style, while the second half was based on my preferences. This approach seemed quite efficient.The items served raw were somewhat "mandatory," while the cooked dishes could be enjoyed later, allowing for better inventory management and customer satisfaction.They provided green onions and mustard as condiments from the start.Although there were part-time staff, the fourth-generation Sakakibara family member, Yoshifumi, was leading the operation, and the service was very pleasant.I heard that the second-generation proprietress occasionally comes to the restaurant, but she wasn’t there that day.Despite it being my first visit to such a historic establishment, I had a wonderful time.We stayed for about an hour and a half, but many guests seemed to finish in about an hour.I felt it would be nice to be able to enjoy such a place in a stylish manner. Less

Memo: Weekday evening in JuneI arrived around 5:20 PM, eager to be the first in line, and had to wait outside in the first group. I was allowed inside 15 minutes before opening.The highlight here is definitely the beef sashimi—it's absolutely exquisite! I couldn't take any photos, but the taste is unforgettable.I highly recommend the third dish, which features lean meat and egg!After the sashimi, you can order freely, so I chose the kaiware (daikon sprouts) wrapped in roast beef, grilled beef tongue, and braised dishes.The freshness and slight bitterness of the kaiware perfectly matched the sweetness of the rare roast beef!As someone who doesn't drink alcohol, I should have ordered less of the braised dish and opted for more grilled outside skirt instead...The seasonal dishes included chilled yam tail soup and steamed garlic!Overall, the course was incredibly satisfying! Less

I heard there's a place where you can enjoy incredibly delicious raw meat, so I took a trip to Kyoto.I really dislike the rainy season.Even on a rainy weekday, I had to wait about 30 minutes.I indulged in a full course of raw meat with the omakase option ❤︎It's truly a joy to find a restaurant where everything you eat is delicious.They say you're supposed to eat the raw meat with mustard, but this was my first time trying mustard with raw meat.In my personal opinion, I found it much tastier without the mustard.I had heard this place was around JPY 30,000 per person, but it turned out to be about half that, so I felt like I got a great deal in many ways.It was a great meal! Less

Gion YassanEvery time I visit Kyoto, I make sure to stop by this place. That’s Gion Yassan.It’s a renowned restaurant that blends seamlessly into the charming streets of Gion, where you can enjoy authentic Kyoto cuisine and seasonal flavors without any pretense. Each dish is crafted with care to bring out the natural flavors of the ingredients, leaving a lasting impression not through extravagance, but through depth of taste.Particularly noteworthy are the seasonal dishes, which offer new discoveries with each visit, allowing you to experience the changing seasons of Kyoto. The selection of Japanese sake that complements the food is also exceptional, making it easy to indulge.Rather than catering to tourists, it feels like a beloved spot for locals and food enthusiasts, with warm hospitality that adds to the pleasant experience. It offers a calm and inviting atmosphere that is distinctly Kyoto, different from flashy high-end establishments.My annual visit to Kyoto wouldn’t be complete without spending time at Gion Yassan. No matter how many times I come, it always makes me think, "I must come back next year," making it a special place for me. Less

Gion Yassan / Meat, Stews, SoupService • The sense of unity among the female staff, led by the head proprietress, is truly worth witnessing. • The lively atmosphere in the dining area adds a delightful spice to the dishes.Course Composition Pickled Cucumbers / Cold Tail Soup with Grated Yam / Beef Tongue Sashimi / Herz Sashimi / Lean Meat (Thigh) Sashimi / Blanched Mountain Chain Tripe (with Ume Paste) / Green Salad / Steamed Garlic with Ume Paste / Grilled Beef Tongue / Grilled Liver / Oden & Stew (with Egg, Potato, and Konjac) / Tail Soup Condiments include Green Onions and Mustard.Condiments (Green Onions & Mustard) • The green onions have a mild spiciness, making them a perfect complement to the meats when paired with mustard. Sashimi • Each type of meat exceeds expectations, reminding us of the wonderful experience of eating raw meat. Grilled Dishes • It’s enlightening to confirm the significance of grilling meat that can be enjoyed raw over charcoal. • The changes in flavor and aroma are remarkable. Oden & Stew • Watching the large pot of stew, one can feel that this is the essence of Yassan. • It has a depth and richness that cannot be achieved overnight, allowing for a delightful harmony with the meat and other ingredients. Tail Soup • The first impression is "Rich!" • The subsequent taste reveals the pure umami of the tail without any off-flavors. • The finish is beautifully clean, showcasing its high quality.Overall Assessment • Yassan is a rare establishment that conveys a meat-centric culture created by the head proprietress, the staff, and exceptional ingredients. • It’s a place worth visiting Kyoto for. Less

I used to visit Yassan frequently during the previous owner's time, but it had been a while since my last visit. *Location: 347 Gionmachi Kitagawa, Higashiyama Ward, Kyoto City, Kyoto Prefecture *Access: 8-minute walk from Gion Shijo Station, Keihan Electric Railway ■ Tabelog Award 2026 Bronze Winner ■ Tabelog rating at the time of visit: 4.17 *Arrived at 5:10 PM and got a waiting number! I sat in the waiting area in front of the restaurant. The head lady of the restaurant arrived early, which was nice! Haha I chatted with her while having a smoke outside. *Opened at 5:53 PM. Although there was a line, everyone was let in. I sat right in front of the simmering pot near the head lady at the counter! What I ordered: *Started with a large bottle of beer! ● Pickled cucumbers ● Cold oxtail soup with grated yam ◎ Started with raw meat Served with green onions and mustard ● Tongue sashimi ● Heart sashimi with garlic ● Lean meat sashimi with egg yolk ● Blanched tripe with ponzu After eating, I raised my small plate above the counter! Grilled items: ● Skirt steak with sauce ● Liver ◯ Green salad ◯ Steamed garlic with plum paste ● Braised oxtail My thoughts after finishing: First, I felt a wave of nostalgia! The raw meat was incredibly delicious, especially the tongue and lean meat sashimi. It was great to catch up with the head lady after such a long time. Unfortunately, I couldn't take photos of the raw meat as it was not allowed. At 7 PM, I finished my meal in just over an hour, and the bill came to JPY 14,000. I’d love to drop by again casually! It was a great meal! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I appreciate it! If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to write more reviews in the future! Thank you for your encouragement! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

I was introduced to this restaurant by a notable figure in Kyoto quite some time ago. I felt the high barrier to entry, as it’s not easy to get a reservation without a recommendation, but I mustered the courage to try and managed to secure a spot!The dishes here are truly one-of-a-kind! There’s an emotional experience that you can’t find anywhere else—nothing more, nothing less.It’s a rare place with a strong allure that makes me want to return.Also, the owner is incredibly beautiful.It was a great meal! Less

A visit to Yassan, a Bronze Award-winning meat kaiseki restaurant, just a 10-minute walk from Keihan Gion-Shijo Station.Reservations are only accepted for groups of three or more, so I arrived an hour before the weekday opening at 6 PM, and there was no one waiting. I sat on a bench outside and waited. By opening time, there were about ten people, and I was able to enter right as they opened.While there is a menu, I decided to go with the omakase flow.After two appetizers, I was served the beef tongue sashimi, which was shockingly delicious! The rich flavor of the meat combined with mustard, green onions, and sauce was a delightful surprise.Next was the heart sashimi, which was also tasty. The thigh sashimi was enjoyed with egg and sauce, and it was several levels above the yukhoe you would find at a yakiniku restaurant.For the grilled items, I chose tongue and liver. The liver was lightly seared on the outside, leaving it almost rare inside. It had a melt-in-your-mouth texture and was incredibly delicious.To finish, I had the tail stew. The tender tail meat fell apart with chopsticks and was incredibly tasty when paired with the sauce.I enjoyed every bite until the end.【Items I had today】1. Appetizer: Cucumber 2. Tail Soup (cold) with yam 3. Beef Tongue Sashimi 4. Heart Sashimi 5. Lean Meat (Thigh) Sashimi 6. Blanched Mountain Chain Tripe (with plum paste) 7. Side Dish: Steamed Garlic with Plum Paste 8. Grilled Tongue 9. Grilled Liver 10. Green Salad 11. Beef Tail Stew Less

I started lining up 20 minutes before opening on a weekday (at 17:40), but I couldn't get a spot at the counter for the first round. Instead, I made a reservation for the second round and enjoyed the view of the Kamo River while waiting.I opted for the Omakase (raw meat + cucumber), and added some liver, meat rolls, and simmered dishes.Once a seat became available, they called me, and I headed straight to the restaurant from the Kamo River.It had been a few years since my last visit, so I had completely forgotten the process, but the staff kindly explained everything to me.The raw meat (no photos allowed) was exceptional, especially the tongue. After finishing the Omakase course, I was able to order additional dishes.Every dish was top-notch, making it well worth the wait.Since reservations are required for groups of three or more, I believe lining up 30 minutes before opening increases your chances of securing a counter seat.I had a wonderfully satisfying time! It was a great meal! ✨ Less

In the back alleys of Gion, Kyoto, the red lanterns illuminate the traditional townhouses, unchanged no matter when you visit. This is the legendary meat kaiseki restaurant, "Yassan." Many celebrities have featured it on television as an unforgettable dining experience, including Kimutaku, who has visited multiple times. Even if I were a celebrity, I would recommend "Yassan." ▼ Information ▼ C———————————— - Established in 1948 in Teramachi Rokkaku, moved to Gion in 1968, where the second generation solidified the meat kaiseki concept. - The retro scenery of Gion's traditional townhouses is charming. - A renowned establishment frequented by prominent celebrities. ▼ Recommended Highlights ▼ C———————————— - The signature dish is the beef tail stew, simmered with a secret sauce passed down since the restaurant's inception, and it comes highly recommended. - Other offerings include sashimi, grilled, and stewed dishes, all of which are exquisite. - Sashimi can be customized, and omakase options are available. ▼ Meal Contents ▼ C———————————— - Appetizer: Cucumber - Sashimi: Tongue - Sashimi: Heart - Sashimi: Lean meat (thigh) - Blanched: Mino (with ponzu or plum paste) - Grilled: Tongue - Side: Green Salad - Grilled: Shinshin with special sauce made from wood leaves - Stew: Beef tail stew - Extra: 4 bowls of white rice ———————————— ▼ Review ▼ C———————————— This is a wonderful establishment where you can come without a reservation whenever you want to eat. It tends to get crowded on weekends, so I decided to visit a bit later on a weekday. Fortunately, I was able to find a spot for two as some guests were leaving. Being quite hungry, I started with the sashimi. There is a menu written on the lantern near the entrance, but no one seems to notice it, so I went with the omakase flow. First, I ordered a shochu highball. Should I go with barley or sweet potato? Hmm, sweet potato it is. I poured some shochu into a glass and added a bit to an ice-filled glass. I adjusted the carbonation myself and toasted. 《Tongue Sashimi》 The meat is served on a plate with a sweet sauce. I topped it generously with green onions and added some mustard. The tongue is cut into slightly thin strips. With each bite, I experienced a rich, melting texture, and the high-quality fat and flavor of the tongue left me impressed. The green onions complemented the meat perfectly, making it a delightful combination. 《Heart Sashimi》 After finishing, I placed the empty plate on the counter. The next dish served was the heart sashimi. Unlike the tongue, this was cut a bit thicker. I enjoyed it with plenty of green onions. The meat was incredibly tender and melted in my mouth. I savored the delicious flavor of the heart. 《Lean Meat》 Next up was the lean meat, cut from the thigh. I dipped it in egg yolk before enjoying it. The moment it entered my mouth, I could tell the quality of the lean meat. The umami and flavor were exquisite. 《Blanched Mino: Ponzu/Plum Paste》 I encountered the most delicious mino I’ve ever had—thick, juicy, and incredibly tasty. Perhaps because I don’t usually eat mino, I had overlooked it. I chose ponzu while my wife opted for plum paste, and we shared. Both were so delicious that I couldn’t choose a favorite. 《Grilled Tongue & Green Salad & Rice》 The grilled items were served with garlic and sauce. The grilling was perfect, and the combination of garlic and sauce was outstanding. I wanted to eat it with rice, so I ordered some. I couldn’t stop. The green salad they brought out was also delicious, especially with the added tang from the dressing. 《Shinshin》 The "shinshin," which was added to the menu in the last couple of years, comes from the center of the rear leg of the cow. It’s one of my favorite cuts. The finely textured meat had a refreshing taste that was best enjoyed at the perfect grilling level. I dipped it in the special sauce made with wood leaves along with shredded green onions. The refreshing accent of the wood leaves left my wife, our neighbor, and me in awe of the shinshin's incredible flavor. 《Beef Tail Stew + Potatoes》 The beef tail stew is the essence of Yassan. You can choose side ingredients like konjac or potatoes. The thick stew, enriched with the beef fat that has been accumulated over the years, offers an ultimate flavor experience. The bone-in tail meat coated in that fat and sauce made me go back for three bowls of rice. I look forward to my next visit! Thank you for the meal! m(_ _)m ———————————— ▪️ Location: 5-minute walk from "Gion Shijo" on the Keihan Main Line ▪️ Entry Time: 19:40 ▪️ Duration: Approximately 100 minutes ▪️ Situation: Almost full ▪️ Number of Visitors: Two (my wife and I) ▪️ Service: Both the owner and her son were wonderful. ▪️ Atmosphere: The first floor features a long counter in a retro meat dining bar adorned with many gourds. ▪️ Cost Performance: Good ▪️ Rating at the Time of Visit: 4.12 Less

On a Saturday during the holiday weekend, I visited at 5 PM. There was one group ahead of me, but gradually more people arrived, and before I knew it, there was a long line.I was seated at a prime spot right in front of the head chef, which heightened my expectations. Inside the restaurant, it seemed that the areas in front of the head chef, the main chef, and the young female chef were all considered "best positions."The counter was quite narrow, almost too close to the neighboring seats, but it was lively and I received warm hospitality.The course started with sashimi, followed by grilled dishes, stews, and soup. The sashimi included four types, and except for the tripe, they were all seasoned with a sweet sauce combined with green onions and mustard. The heart and lean cuts were served with garlic, and each was fresh, highlighting the natural sweetness of the meat. However, the overall seasoning was on the sweeter side, which made it feel a bit heavy.For the grilled dishes, I could choose 1 to 2 types, and that day’s lineup included tongue, liver, loin, outside skirt, and knuckle main muscle. After asking for recommendations, I ordered the outside skirt and knuckle main muscle. The delicate seasoning and aroma typical of a kaiseki restaurant were impressive; the outside skirt was grilled with salt and enjoyed with ponzu for a refreshing taste, while the knuckle main muscle was mixed with egg and sauce, reminiscent of yukhoe, and both dishes were highly satisfying. As the head chef recommended, they were indeed wonderful.For the stew, I adjusted the portion to be lighter considering my stomach capacity. I could choose between "various cuts" or "tail" for the meat, and I could add potatoes, konjac, and eggs. Following the recommendation, I chose "various cuts" and added all the ingredients. The stew, which has been simmered for over 70 years, had a slightly salty taste but was somehow addictive. The flavors had thoroughly penetrated the ingredients. Next time, I’d like to try the tail as well.The tail soup had a gentle yet rich flavor, refreshing my palate and was a fitting conclusion to the course.The items served this time were as follows:【Sashimi】・Tongue・Heart・Lean cuts・Tripe (with ponzu)【Grilled Dishes】・Outside Skirt (with salt)・Knuckle Main Muscle【Side Dishes】・Salad・Garlic (with plum paste)【Stew】・Various Cuts, Potatoes, Konjac, Eggs【Soup】・Tail Soup Less