Thank you for viewing. I revisited "Niku no Takumi Miyoshi," a Michelin one-star restaurant and recipient of the 2023 Tabelog Award Silver. The restaurant is currently undergoing renovations, so I visited the temporary "Chef's Table q" at "Nazuna Kyoto Tsubaki Street." The meat kaiseki cuisine by Miyoshi was exquisite as always. Starting with the consommé, the delicious broth has a subtle hint of beef aroma and flavor. The beef tongue and beef sashimi were also outstanding. The yukhoe (Korean beef tartare) with caviar was a luxurious treat. Other dishes, such as the fugu (blowfish) fried in beef fat, were also delicious. I look forward to visiting again after the renovations. Thank you for the wonderful meal.

I made a reservation right after the renewal! I've been looking forward to my first visit, so I'm happy♡ I booked a table at the restaurant, and from start to finish, it was a storm of emotions!! The place has won the Tabelog Award 2023 Silver, and it is located a 3-minute walk from Gion. The interior of the restaurant is sophisticated and beautifully designed after the renovation. Visit date: September 14, 2023. [Chef's Course] ★ Consomme Soup The consomme soup served in a large wine glass with truffle aroma was incredibly delicious. ★ Kobe Beef Tongue Thinly sliced tongue with great freshness that you can eat as many slices as you want. ★ Sirloin The fat in the sirloin was light and delightful, not heavy on the stomach at all. ★ Red Sea Bream and Eggplant Soup The dashi made from the meat was incredibly flavorful, and the combination of Nasu and red sea bream was excellent! ★ Sea Urchin Rice A different type of sea urchin that was delicious! ★ Sirloin Tartare, Swordtip Squid, Caviar Mixing everything together created a perfectly balanced bowl that was so delicious you'd want to eat it all day! ★ Okazaki Ranch Harami, Pumpkin Lightly brushed with soy sauce, the harami was tender and full of flavor. ★ Fig The fig was delicious, and the soup was tasty too that I drank it all up! ★ Shabu-Shabu The tender Omi beef shabu-shabu with delicious broth had a gentle flavor. ★ Chateaubriand Personally, I found it delicious to eat with just salt! The cooking was perfect, not greasy at all, so it was easy to finish. ★ Sukiyaki The beautifully presented egg yolk and large piece of meat made the dish impressive!! The sauce was exquisite, and the rice was very appetizing. After having seconds of rice, they served truffle & caviar egg over rice, which was also delicious!! ★ Grape Sherbet ★ Pudding Overall, it was a meat-focused course, so I was a little worried if I could finish it all, but it was not a problem! I could finish it without feeling heavy in the stomach and was very satisfied. Personally, I really liked the soup and the sirloin tartare. And the course finished in just 2 hours, which was surprisingly fast! The head chef was kind and friendly, and the female staff members were also very attentive. I would love to go again. Thank you for the meal!!

I finally visited Niku no Takumi Miyoshi, a place I have wanted to go for a long time. I enjoyed the 55-month aged Omi beef served raw, as well as various other dishes. The main grilled dishes allowed me to fully appreciate the meat, but the dishes featuring turnips, squid, sea urchin, pumpkin, and other ingredients that complemented the meat were also fantastic. The sake pairing was excellent, so I highly recommend trying it. The option of adding truffle rice in autumn was available, but I felt satisfied enough with the other dishes, so you may not need to order it unless you really love truffles. Overall, this is a highly recommended restaurant.

I went to have dinner at the gourmet pork expert, Mr. Miyoshi, who eats out every day. The restaurant was fully renovated in August this year. It has a counter with 10 seats, private rooms with an L-shaped counter, and accommodation facilities on the second floor. The private rooms have a lovely atmosphere that seems like famous people could use them incognito. The second floor is a suite room. You can stay for 1 person including dinner for 110,000 yen, and up to 4 people can stay. Starting from October, you can stay overnight. The service staff are fluent in English and Chinese. If inbound tourism becomes more popular, foreign tourists could be important customers. It was a reunion with Ito-san after a long time since the COVID-19 pandemic. They prepared top-quality meat for the gourmet pork. The meal we had cost around 55,000 yen per person. The dishes included Kobe beef with kelp, Okazaki Ranch sirloin, eggplant with sea urchin from Yura, caviar, squid, and meat sushi, harami, fig palate cleanser, sirloin shabu-shabu, Chateaubriand steak, rib roast sukiyaki, rice to finish, Nagano Purple sherbet, and homemade pudding. The variety of meat dishes was outstanding. The harami, in particular, was the best taste I've ever had in my dining life. The bill was just under 60,000 yen per person. Considering that top restaurants in Tokyo and Kyoto charge 50,000 to 100,000 yen, it's a reasonable price. For those who think it's too expensive to go to Miyoshi-san's place, why not try "KANEGURA," which is produced by Ito-san? They use the same meat from the same suppliers as Miyoshi-san, so it's a good deal. I had a great time. Ito-san's unchanged personality is also one of the charms. Thank you for the feast. I look forward to the next time.

I recently visited the newly renovated Niku no Takumi Miyoshi, and was immediately greeted with a massive abalone weighing over 800g, freshly caught off the coast of the Boso Peninsula. The surface of the abalone was quickly cleaned of its tough parts, revealing a generous amount of summer truffles. The aroma of truffles filled the air, stimulating my appetite. I opted for the steak with truffle sauce, which was a perfect choice. From the exquisite kelp-marinated tankan to the bitter yet sophisticated pudding, every dish was top-notch. Chef Ito's dedication to bringing out the best in each ingredient was evident in every bite. He believes in serving the highest quality ingredients in their most delicious state, even if it means removing the slightest imperfections. He mentioned that, initially, he experimented with various combinations, but eventually found that simplicity is key. This pursuit of perfection is something I can relate to in my business as well.

I came to Kyoto just to visit this restaurant. Each dish was carefully prepared and it's hard to express how amazing they were. I enjoyed trying various delicious cuts of meat, some served in their natural form while others creatively wrapped in consommé or beef fat. It was a journey of new discoveries in every bite. Needless to say, everything was incredibly delicious and I left fully satisfied. I would love to revisit when the seasons change.

I visited for the first time after the renovation in August. The unique smell of wood in the new building was fresh and very delicious. The table seats have been replaced by a counter and private rooms. I enjoyed watching the cooking process from all the counter seats. Of course, the meat, vegetables, and alcohol were all incredibly delicious. I have already made reservations for October and November (^ ^) I would love to stay in the beautiful rooms someday!

This day was a business trip to Kyoto. The client who had promised to take me finally took me to a place that had just finished renovating. The streets of Gion were overflowing with foreign tourists to the point that it didn't feel like a weekday at all. The atmosphere here really captures your attention. And among the many famous restaurants that represent Japan, there is also a place like this. A counter lined up with a traditional Japanese-style restaurant feel. In the center, Chef Ito with his funky yet traditional and unique hairstyle is busy preparing black truffles. The conclusion is, the meat course was outstanding!!! The meat of the day was a 55-month-old Okazaki beef. Truly a perfect balance of delicacy and richness in the meat. From shabu-shabu to steak to sukiyaki, it was a feast! The dishes we had included: Abalone and consommé jelly with caviar, black truffles - the consommé's flavor and clarity were amazing!! The beef tongue and kelp - thinly sliced beef tongue sandwiched between large kelp was incredibly delicious! Beef toro sashimi - the raw beef was unbelievably tasty! Winter melon and hairy crab soup - although not meat, the crab was large and delicious! Meat and sea urchin sushi - the meat, sea urchin, and caviar on red vinegar rice were a bit too much, but the flavors were amazing. Eel and beef fat tempura - perfectly crispy tempura! Hoozuki sherbet - refreshing and unique! Sirloin and grilled eggplant shabu-shabu - a luxurious shabu-shabu that was impossible not to enjoy! Special Tajima beef steak - an incredible steak that was perfectly cooked! Tajima beef sukiyaki - the best match with rice, and the lotus root on the side was delicious! White peach ice cream, amelie pudding - the highest level of meat cuisine, truly fantastic! The chef was friendly, and we even had some mutual acquaintances, which made the conversation lively. Despite already being at such a high level, there were still some rough or unfinished edges in certain aspects, which made me look forward to how much more delicious it could become in the future. It was incredibly delicious! Thank you for the meal!

I have wanted to go to this restaurant for years, but it was always fully booked until the renovation. I was finally able to make a reservation! The atmosphere is nice, including the personality of the owner. The food is simple but skillfully combines beef with Japanese cuisine. There is a lively vibe, and I was able to enjoy a delicious meal. I am very satisfied and this is definitely a restaurant I want to visit again.

Lunch was disappointing, but dinner was very satisfying. Whenever I go, the food is always delicious. It's a bit expensive, but they use really good ingredients so it's worth it. I think they are the best in Japan when it comes to meat cuisine. I've been to meat cuisine restaurants in Tokyo, but I haven't found any place tastier than Sanboku.

Kyoto's restaurant "Sanbou" had been closed for renovation for a long time. One day, out of curiosity, I went to see how they were renovating the place, but to my surprise, the entire building where Sanbou used to be was gone! It seemed like a UFO had abducted the building along with the owner. After seven months, on August 1st, Sanbou miraculously returned with a new and restored storefront. The owner, Ito, was back and the restaurant now had a beautiful 7-meter solid cypress counter with 10 seats. The food was refined and light despite using a lot of meat. The course menu was priced at 55,000 yen and the wine pairing at 25,000 yen. The dishes included Kobe beef tongue, aged Okazaki Ranch sirloin, and a unique twist on sukiyaki. The quality of the ingredients and the chef's skills made the dining experience exceptional. Sanbou truly stands out as a special meat cuisine restaurant.

I was able to visit the newly renovated Sanbou restaurant. The seating is only at the counter, where you can see the meat being prepared and plated right in front of you. The food was... I can't even find the words. It was so delicious that I forget how to speak. It was beyond just being delicious, it was truly amazing. Thank you for the meal.

On August 1st, the restaurant reopened after renovations, and I happened to secure a spot for one person through OMAKASE. The place was crowded with regular customers. It was my first time visiting, but the head chef was friendly and made me feel at ease during the meal. I opted for the course menu at ¥55,000 with a pairing of 8 drinks for ¥25,000. The beef was from Okazaki Ranch, aged 62 months. I was surprised by the age, but Okazaki Ranch specializes in purebred Tajima cows and female Japanese beef. The beef is aged for over 36 months to enhance its flavor, resulting in the premium "aged Omi beef" served to customers. The beef consomme, made with high-quality beef, was rich in umami and had a deep consomme aroma, served with slices of steamed abalone and caviar that impressed everyone. The following dishes showcased a fusion of traditional Japanese techniques and expert knowledge of beef, leaving a lasting impression. The charcoal-grilled Chateaubriand at the end was slightly heavy, but overall, the service by the sommelier was well-timed and made the dining experience enjoyable.

[Visit Date] August 4, 2023 (Friday) 20:00 Reserved [Menu] Course (Chef's choice): Around 55,000 yen [Impressions] - There were two types of enjoyment in the dishes: the elaborate cooking techniques and the enjoyment of the ingredients. - My favorite was the fusion of meat and sea urchin that can be enjoyed like sushi.

■Tabelog Award 2023 Silver Winning Restaurant■ Tabelog Visit Score 4.41 We started with a toast of Suntory Super Dry. ◎Chiba abalone and black truffle, Okazaki Ranch consomme soup, large lotus leaf *Glass of champagne, Henriot ◎Kobe beef tongue simmered in kombu, served with ponzu and salted kombu *Bottle of red wine, Bouchard Pere & Fils Bourgogne Rouge 2019 ◎Beef toro sashimi, Okazaki Ranch 62-month aged sirloin in tartare steak style ◎Whole roasted winter melon and hairy crab, Okazaki Ranch meat broth ◎Sirloin tataki and Yura red sea urchin sushi ◎Eel fried in Okazaki Ranch beef fat ◎Ground cherry sorbet ◎Grilled eggplant and sirloin shabu-shabu *Red wine, Domaine de la Vougeraie Nuits-Saint-Georges 2019 ◎Premium Tajima beef steak with truffle soy sauce ◎Tajima beef sukiyaki with freshly harvested lotus root from Kagawa ◎Egg yolk soy sauce rice ◎Rice, pickles, miso soup ◎White peach ice cream from Wakayama ◎Amer pudding The restaurant has a 10-seat counter made of a 7-meter single board of Japanese cypress. There are also private rooms available, and guests can stay overnight. After finishing the meal, I must say that no matter how much you eat, Mr. Miyoshi's meat never causes any stomach discomfort and is truly delicious. This time, we finished every last drop of the Tajima beef sukiyaki broth! The classic Kobe beef tongue simmered in kombu, served with ponzu and salted kombu, simply melts in your mouth! (laughs) The course cost 55,000 yen, and since we had plenty of wine by the bottle, it ended up being a bit pricey, but it was a wonderful celebration! Thank you for reading until the end! Your support through likes, follows, saving the restaurant, or comments would be greatly appreciated for my future motivation. Thank you!

The main purpose of this visit to Kyoto was to visit Niku no Takumi Miyoshi for the first time. However, the shop in Gion is currently under renovation and is scheduled to reopen in August. In the meantime, from June 1 to July 3, I visited "q," a secret chef's table located on the second floor of the reception building at Nazuna Kyoto Tsubaki in Shijo Omiya, a ryokan renovated from a townhouse that is over 110 years old. First, let me introduce the beef that will be used today. It seems that all the beef comes from the same individual, a 60-month-old female Omi beef from a producer called Okazaki Ranch. I was impressed when I received beef aged 43 or 47 months from Tanaka Butcher in Ginza, but this one is over a year older! So, let's start with the special Tajima beef course. The dishes included winter melon and abalone, beef tongue marinated in kombu, half-fatty tuna sashimi, eggplant and sea urchin, mozuku and agar seaweed soba, summer turnip and sirloin shabu-shabu, special Tajima beef steak, Tajima beef sukiyaki with rice, miso soup, and pickles, mango ice cream, and Amer pudding. The food was delicious and the experience was memorable.

"Niku no Takumi Miyoshi" Beef Cuisine Japanese Cuisine - Gion, Kyoto Prefecture If you want to fully enjoy the ultimate umami flavor of meltingly tender beef, head to Gion in Kyoto. At "Niku no Takumi Miyoshi," you can savor dishes that make the most of the charm of the meat by using brand beef directly sourced from trusted producers in Kyoto, Kobe, and Shiga, differentiating by brand and cut. Head chef Mr. Ito-Riki did not originally plan to start a restaurant in the genre of "meat cuisine," as he seemed to have been in charge of service at a restaurant before. However, after being given the opportunity to taste exceptionally fresh beef from a friend who was in the beef wholesale business, he was shocked by its deliciousness and had an epiphany about beef dishes. Through trial and error, he conducted research and opened the restaurant in 2005. Initially, the style was more casual, but with the encouragement of guests, he incorporated original creative dishes following his own curiosity, eventually arriving at the current style. This time, there is a secret information and I was able to visit Tokyo for a collaboration between Niku no Takumi Miyoshi and Torisho Ishiihina. I would love to visit again. #Niku no Takumi Miyoshi #Japanese cuisine #Kappo #Beef #Hard to reserve #Hard to reserve restaurant #Tabelog #Want to connect with gourmet lovers #Minato-ku #Michelin #Japanese restaurant #Akasaka #Ebisu #Nakameguro #Shibuya #Omotesando #Aoyama #Harajuku #Hiroo #Daikanyama #Hibiya #Azabu #Ginza #Tokyo #Orthodontics #Invisalign #Orthogourmet

I had a wonderful experience at KYOTO JAPAN at Kuno Takumi Sanpou, winner of The Tabelog Award 2023 silver. The luxurious meat dishes paired with delicious wines were exceptional. Thank you very much. Here is what I had that day: Consomme made with meat from Okaizaki Ranch in Shiga, Thinly sliced Kobe beef tongue marinated in kombu, 45-month aged sirloin from Okaizaki Ranch, a soup with yuba and lily root using Okaizaki Ranch's harami broth, Sirloin tartare with Beluga caviar and egg yolk, Fried fugu milt and Beluga caviar in homemade meat oil, Stewed shark fin and sirloin, topped with scallops and dried shrimp, Kobe beef shabu-shabu, 47-month aged Chateaubriand from Kobe beef, Rib meat from Okaizaki Ranch in sukiyaki, Mustard greens, red miso soup, rice, Egg over rice, Strawberries from Shizuku no Sato Farm, and Bitter adult-style pudding which was not too sweet and very delicious.

A high-end meat kaiseki course that uses only premium ingredients. The main dishes include steak, sukiyaki, and shabu-shabu. The white truffle used has a very nice aroma and leaves a lingering aftertaste in the mouth. I was looking forward to more creatively prepared meat dishes, but was not completely satisfied in that aspect.

I revisited Nikumagappo (Kaiseki) Nishi no O - Miyoshi. It may be a bit crude to say, but even in Japan, where there are many options, the only places where a course meal using top-quality meat can cost around 50,000 yen per person and still be successful in filling seats are Ginza's "Niku-ya Tanaka" and Gion's "Miyoshi," the two giants in the meat cuisine world. Today, the gracious owner faced the guests at the counter and the meal began. [Miyoshi * Today's Chef's Course Menu] - Tajima beef (Okazaki Ranch) consommé with white truffle. - Beef tongue simmered in kombu (Kobe beef). - Beef toro sashimi (Okazaki Ranch sirloin). - Matsubara crab white miso soup. - White truffle and tartare (Okazaki Ranch sirloin) rice steamed with caviar and quail egg. - Porcini mushroom and meat (Okazaki Ranch chuck flap) tempura. - Okazaki Ranch prosciutto (inner thigh) with melon (Shizuoka Amane) and premium olive oil. - Okazaki Ranch (49 months) sirloin and turnip shabu-shabu. - Premium Tajima beef steak (Seto Ranch Chateaubriand). - Okazaki Ranch rib roast simmered in sauce. - Rice and pickles. - Mascarpone cheese ice cream. - Amer pudding. Total of 13 courses, approximately 2 hours. The course included white truffle, caviar, and even raw meat. The choice of seasonings and quality were impeccable, and the olive oil was also excellent. The Okazaki Ranch meat from the previous visit did not leave much of an impression, but this time was different. The lineup focusing on 48-month-old beef was fantastic. Even the tongue simmered in kombu had the silky texture and delicate flavor as always. I was surprised when the "Okazaki Ranch prosciutto" was served, as it was an original and rare item unique to Miyoshi. I once bought 100g of Man'yō beef prosciutto for 8,000 yen, so I think this could easily fetch over 10,000 yen per 100g! Few people would notice, though. High-quality wagyu prosciutto itself is almost non-existent in Japan. The owner mentioned the depth of fat production in the beef from the Tajima bloodline, which was impressive. The owner does not show off or perform, but the craftsmanship and exquisite flavors of the dishes were truly wonderful. I enjoyed it, and the post-meal feeling was really good. Indeed, Miyoshi also has the highest quality meat in Japan. Thank you for the meal. *Update: Miyoshi will finally undergo a complete renovation and long-term closure starting from the New Year due to the aging of the building. The accumulated damage from 18 years of operation seems to have reached its limit. I look forward to enjoying the new and revitalized Miyoshi. Thank you for reading until the end. I would appreciate it if you could like, follow, and save the restaurant. Thank you.

I visited before the renewal opening. The restaurant has won the Foodlog Award Silver and is a representative Japanese meat cuisine restaurant. I was so absorbed in eating at the time that I didn't take any photos, but it was an exquisite moment that made me wonder what kind of meat I had been eating all this time. The price is for the meal without pairing.