I ate horumon yaki at a restaurant in Kujyo. When I entered the restaurant, there were table seats available. When I ordered yakiniku, a shichirin (charcoal grill) was placed on the table. I started with beer and ordered pork dishes because it's a delicious restaurant for pork. I started with pork intestines. It arrived quickly. I ate it with chojang sauce. It was tender and delicious without any unpleasant smell. I continued to order various grilled dishes. They were mainly pork dishes. I ordered pork belly with skin on. In Korea, the skin is called "kottegi" and is a dish where only the skin is eaten. However, when you eat the pork belly with kottegi, the texture and flavor of the skin, along with the beer, were great. I also ordered tail meat, harami (skirt meat), hoho (cheek), etc., and grilled them with a garlic-heavy sauce. It's a food that goes well with beer. The beef tripe sashimi was incredibly delicious. It's a dish that gives you energy.

I stayed nearby and visited a rare pork specialty shop. I entered a little after 5 pm and was the first customer, but since I didn't have a reservation, the owner seemed troubled and a bit difficult. To be honest, the hospitality wasn't great, but it was bearable. When I asked for recommendations, I was told to look at the menu. I ordered some yakiniku sauce, and the owner added some steamed pork sauce to the plate, saying it was for steamed pork. Later, I realized that the yakiniku here is already seasoned, so I should have eaten it as is, but as a first-time customer, I had no way of knowing that. I guess they could have explained it better with a smile. I ordered the pork trotter soup and steamed pork, both marked with a "◎" on the menu. When dipped in the sweet and sour sauce, the pork melted in a way that's hard to describe, really delicious. The pork trotter was also well-seasoned without any odor, just salty enough. I also enjoyed grilling various cuts of pork on the charcoal grill, as listed on the menu on the wall. We also ordered salted tongue, pork loin with skin, cheek, harami, neck, tonchan, and pork cuppa, along with some draft beer. At home, I usually only eat pork belly, so I was amazed by the taste and texture of the new cuts I tried. By around 6 pm, the pork trotter was sold out, so I was glad we ordered it early. We ate until we were quite full for about 6200 yen for two people, and then left the restaurant. Thank you for the meal.

Today I was working at Toufuku-ji Temple again. Since most restaurants are closed during the New Year, I happened to visit Marumiya Tei which was open. Despite being located in a somewhat remote area, the restaurant was full even on January 2nd, showing its true popularity. When I informed the staff that it was my first time visiting and that I was only there for a meal, they kindly accommodated me. I ordered Harami, Bonnokubo, pork soup, and rice. The grilled pork here is delicious, especially when cooked over charcoal. The Bonnokubo from the neck was tender and tasty, while the pork soup was salty with a strong ginger flavor and diced pork that was also delicious. The menu is so extensive that I haven't even made it past the first page, but I plan to become a regular customer after this experience. Thank you for the meal!

One day at Marumiya-tei, the pig's feet here are delicious. Some people may not like pig's feet, but I wish they would try these delicious pig's feet at least once because they are so tasty! Another delicious dish here is the bonnokubo pork neck meat, which has a rich flavor and is really tasty. It's like a rare cut of meat, similar to offal. This was the first stop to entertain my friend from Hokkaido, and this kind of cuisine is also a part of Kyoto's delicious scenery! It was delicious, thank you for the meal.

I came here for the first time. It was incredibly delicious and amazing. It warmed my heart. I am completely satisfied and happy. I will definitely come back. Calling all delicious dishes! The more I eat, the more powerful I feel. I will eat with gratitude for all the ingredients in this world.

I forgot about the fact that the area in Kyoto I wanted to visit was called Higashi-Kujo Tonk District because the cherry blossoms by the Katsura River near Marumiya Tei were so beautiful. The grilled pork and pork feet (hot) at Bonnokubo were incredibly delicious. The highlight was the Tonkuni, a stew made with various parts of pork offal. This area used to have discrimination against certain communities, but times have changed and now you can enjoy the delicious culture at these restaurants. I also ordered the grilled pork belly and pork chashu, both of which paired perfectly with sake. It's clear that they use fresh offal, resulting in a fantastic taste. The combination of Kyoto and Korean influences in the grilled pork and flour dishes in this area is just as delicious as in Osaka. There are no borders when it comes to delicious food. It was amazing. Thank you for the meal.

This shop is located a little away from Kyoto Station, down a dark alley, next to a river or canal. There is only one bright sign on the building, so it is easy to spot. The interior has a retro Showa era vibe, with nostalgic music playing. We made a reservation and were the only customers besides one other group. There are plenty of seats, so it is unlikely to be full. We started with drinks and then ordered the steamed pork, which came in two varieties. I preferred the fatty head meat. We also ordered a few grilled dishes, all of which were pre-seasoned and delicious. My friend also enjoyed the food, so we plan to visit again. Thank you for the meal.

Suddenly in a residential area of ten houses, a place where you can enjoy various parts of grilled pork. There are almost all the parts available. Naturally, it is cheaper than beef. The smoke suction from the duct sometimes feels inadequate, but this is the place to go if you want to enjoy grilled pork.

Today's fourth restaurant choice is THE REIGN HOTEL KYOTO, located about 700m away from the accommodation for the night. I made a reservation, but at 6:30 PM, there were only two groups inside. [Parking Information] None nearby. (★1 point ☆0.5 points for evaluation. The plus and minus signs are just feelings, but taking cost-performance into consideration, the stars are not absolute ratings) Total bill: 2060 yen (tax included) ⚫ Draft beer (medium): 490 yen ★★★★ Served in a Pilsner glass, so I think it's Pilsner. The beautiful foam made it delicious. Steamed pork (head & lean meat): 490 yen ★★★★ Dip the sweet and spicy sauce on the head and enjoy the chewy texture. The lean meat has a slightly firm texture with crispy skin, which is nice. Pork harami (skirt steak): 690 yen ★★★☆ + Unlike beef, the harami has a chewy texture and tastes great with the salt sauce. Pork liver: 490 yen ★★★★ The fresh liver is marinated and grilled, making it delicious as it is. Kimchi: 390 yen ★★★★ The authentic sour and spicy kimchi made with lactic acid fermentation is delicious. Overall, 2060 yen in total. It may be a bit pricey compared to motsu-yaki restaurants in Kumagaya and Chichibu, Saitama Prefecture, but the quality and unique steamed pork here are fantastic! Also, the drinks are quite cheap and reasonable, especially for non-alcohol drinkers, the low prices for soft drinks are good news.

We went to "Kyoto Higashi-Kujo Mushibuta Butsu no Marumiya-tei," a super deep place in Kyoto with a group of members from a luxurious food and drink club. This place has been loved as a specialty shop for insect pig and pig feet since its establishment in 1971. The taste of the downtown area that has been loved for half a century has been "revived." Enjoy rare and unique hormone dishes. The crunchy texture of pig ears is irresistible. The steamed pork is tender and delicious when coated in sauce. You can eat as much as you want. You can eat everything except for pig feet bones and nails, and it is rich in collagen. It is so delicious. The parts around the temple, cheeks, and upper jaw are scarce and have a light taste. The skirt steak is a cross between meat and offal, with more fat than beef. The uterus of the cob cro-mes pig has a soft but crunchy texture, and it is surprisingly low in fat, making it healthy. We grilled the large intestine until it was on the verge of being burnt, and it had a strong elasticity and chewiness. The thick and fatty pork hormone yakiniku with a rich smoky flavor is fantastic. The esophagus has a chewy texture with elasticity, and it surprisingly resembles lean meat. It is quite rare and takes a lot of effort to process, so it is not often eaten. The balance of red and white meat in the back of the head, and its mild flavor, goes well with the sauce. It is extremely rare. I avoided the spleen because I don't like liver, but it was similar and had no strong taste. It was surprisingly firm when cooked.

All cuts of meat are delicious. The Yukkejang soup was spicy and satisfying as a finishing touch. The total cost for two people was just under 10,000 yen, making it a good value. There are only 2-3 parking spots available, but we were able to reserve one at 5:30 PM. They do not accept card or point payments, but I would definitely like to come back again. (I also want to try the Kawaramachi Sanjo branch, which does accept card payments.)

I only buy steamed pork and pig's feet here! When I was little, they used to run a yakiniku restaurant and I used to go there often. Unfortunately, they will be closing by the end of the year as there is no successor. It's really sad.

I went to buy pig's feet after being instructed by Mairebi-san. When you head northeast from the intersection of Kawaramachi and Kujo, you will come to an overpass. Proceed east along the narrow road one block south, then turn right to head south when you reach a narrow river. The store is located around the area where the road seems to intersect with the river. It doesn't seem like a typical location for a store. There was a customer ahead of me, so I called out to them from the same entrance. It turned out to be the kitchen entrance, not the storefront entrance. There were no product names or price lists, so I asked for "pig's feet." They asked how many, and I said "5." They only had 4, so I bought them for 1400 yen, 350 yen per foot. I cooked them in a style similar to oden. Each foot had about 10 bones. When left in the pot, the leftover broth solidified into a hard jelly-like substance. I was satisfied with my purchase. It felt like I had wandered into a magical world. Oh, and they were packed directly into a convenience store bag, so please bring your own bag if needed.