This is a charcoal-grilled yakiniku restaurant that I had been wanting to visit for a while. It is conveniently located near the station, but I didn't have the opportunity to come until now. Finally, I was able to visit. It seems to be a Korean-style charcoal-grilled yakiniku restaurant. I ordered harami, upper mino, liver, akasen, salted tongue, vegetable salad, a three kinds of kimchi assortment, draft beer, and makgeolli beer. The ingredients are good and the cooking is skillful, making it a top-notch yakiniku restaurant. Honestly, everything was delicious. However, if you are looking for a charcoal-grilled aroma in the yakiniku itself, it is better to avoid this restaurant as it lacks that smoky flavor. Actually, I was the type of person who wanted the charcoal aroma in yakiniku and had been wanting to visit this restaurant for a while, but I was captivated by the essence of the delicious yakiniku rather than disappointed. Especially good was the meat itself, as well as the makgeolli beer. I had it for the first time and it was incredibly delicious. I think it might be something unique to this restaurant. I had never heard of it before... Hmm, this has become a place that I want to visit regularly.

After shopping at Yodobashi, I was in the mood for yakiniku and called a local yakiniku restaurant, but it was full. Both Toraji at Yodobashi and Hiro in front of the station were also full. Just when I thought I might be lost during the busy Golden Week, I called this place and they had space for us. The interior didn't look very Kyoto-like, but had a Tsuruhashi vibe. My companion was a bit down because it seemed like they focused on horumon (offal), but we ordered salted tongue, harami sagari (skirt meat), loin, hoso (diaphragm), and mino (tripe). Everything was delicious. Especially the harami sagari was worth more than its price. Even my companion, who doesn't like horumon, enjoyed the hoso. We had bottled beer, makgeolli beer, lemon shochu highball, and green gin, and finished with a cup of soup, all for around 7400 yen. The service was quick and pleasant, and I would definitely want to come back to this place.

Near Kyoto Station, there is a yakiniku restaurant that serves heavily seasoned meat, to the point where sauce is not necessary. The salted tongue is flavorful, and it's recommended to eat it with green onions. The upper harami (skirt steak) is of good quality, and even the liver is delicious. In a restaurant with such rich flavors, the tripe also pairs well. As expected, the seasoning is perfect for the tripe. This place is the opposite of light Kyoto cuisine. Thank you for the wonderful meal.

I went on a business trip to Kyoto. To boost the economy, I went to a yakiniku restaurant. There were no typical tourists around. There were no customers before me, and no one came in while I was there. It was like having the place all to myself. I started with a draft beer! From tongue to salted beef, loin, kalbi, and harami, it was a parade of meat. I finished with some hormone meat to really spice things up. It was reassuring to have good ventilation with no other customers around. Thank you for the delicious meal.

I took my junior colleague out for a meal to cheer them up. They chose the restaurant, which turned out to be a yakiniku place called "Charcoal Yakiniku Tok". We went there on a Sunday around 6 o'clock, and we were the first customers, possibly due to the lingering effects of the pandemic. We enjoyed some draft beer and ordered tongue, kalbi, prime kalbi, harami, and freshly grated liver. The harami and liver were exceptionally delicious! We ended up ordering more of them. However, the third or fourth plate of harami was just average. Perhaps we had eaten all the good parts. Nevertheless, we were satisfied. It would have been nice to have a variety of drinks and side dishes, especially cold noodles. Thank you for the meal.

It's a small cozy shop. The staff is very attentive and the speed and taste of the food are both great.

I wanted to eat yakiniku so I tried going to Shichirin Yakiniku. The shichirin at the table was cracked, which made me a bit worried, but they replaced it with a proper one. However, the taste was a complete disaster. The rice was the best part, perfectly chewy and delicious. I ordered salted tongue, heart, diaphragm, and skirt steak. Everything was dry and seemed like frozen meat. Every time I placed an order, I could hear the sound of them microwaving it in the kitchen. The heart was supposed to be salted but it came with sauce. It was all fatty meat. The diaphragm looked big when it arrived, but when cooked, it turned out to be just a small piece of meat all squeezed together. Oh, and the sauce in the small dish was probably the only good thing. Since coming to Kyoto, I haven't been able to find delicious yakiniku...

Customer service was lacking. I value cleanliness and good service, so I found it to be subpar. The taste was average.

I went with a friend! The restaurant had an old-fashioned charm with a chaotic atmosphere, which was a good thing for a yakiniku place! The smell of charcoal grilling was wonderful. They were sold out of tongue sashimi, so we ordered senmai instead! It was delicious senmai! They brought out the rice early, and it went really well with the meat! The harami had a nice flavor from the sauce and was tasty. All the meat was delicious. The only downside was that we couldn't find the restroom, which seemed to be outside, but we couldn't locate it in the end. That was a bit disappointing.

There is a wide variety of hormone-based meats available. Personally, I think having a Red Eye drink is great.

The menu and actual food are different, this could be because it's old or they plan to change it in the future, so if you're worried, it's better to ask! I don't want to go there anymore.

Drinking too much overdrinking ===========

A while ago, I was walking around Kyoto Station with a few friends looking for a place to drink when we were drawn in by the delicious smell of grilled meat. We ended up at a yakiniku restaurant that mainly served horumon (offal) dishes, which had a cozy izakaya vibe. The portions of rice here were quite large, and we ended up feeling stuffed like in old times, haha. While the meat wasn't surprisingly delicious, the sauce was tasty and the rice and alcohol went down smoothly!

Even in Kyoto, we had hormone (offal) for dinner. Today, we finished work early so I went out for drinks with my colleagues. We decided to have some hormone (offal) since we are in Kyoto. We found a place called "Yakiniku Toku" on our way and decided to visit. We raised our glasses and started grilling the meat right away. Eating hormone (offal) with beer is the best combination. It's interesting how the names of the cuts of meat vary by region. We enjoyed our meal. The restaurant is cozy and can get crowded with just 10 people, so it's suitable for small groups.

Located about a 5-minute walk from Kyoto Station on Shio-koji Street, there is a yakiniku restaurant called "Toku". The restaurant is small in size, with a larger branch nearby that can accommodate big groups. It took quite some time for the meat to arrive after ordering. Additionally, a shichirin grill is brought in from outside. We tried three types of horumon: hoso, tecchan, and akasen, which cost 1200 yen. The tare-yaki comes with a sweet and savory sauce from the start. For cuts like harami, rosu, and kalbi, a single serving is generally over 1000 yen. Overall, the prices seemed a bit high compared to the portion sizes. Personally, I would recommend "Aje" or "Fujimura" for a better value at a casual yakiniku restaurant.

I was looking for a yakiniku restaurant around Kyoto Station and found this place on Tabelog. There weren't many high-rated options and not many yakiniku restaurants around. The place had a small space and was almost full with just a few customers, which raised my expectations a bit. I'm not a gourmet, but I can tell if the food is good or not and if the customers are being taken care of properly. First of all, the speed of service was surprisingly slow. Are they really preparing the meat fresh? It's a meat restaurant, right? Also, the kimchi wasn't tasty and there was very little namul. It didn't match the price. As for the meat itself, why are they serving such thin and small pieces of meat at this price? I was really shocked. Slow service, small portions, mediocre taste. There are many areas that need improvement. I don't want to say thank you for the meal at this restaurant. Very disappointing.

On June 9, 2011, I took a solo trip to Kyoto for dinner. After walking over 20,000 steps and feeling very hungry, I ended up at a restaurant called "Charcoal Grill Tokuto" for some yakiniku. Even though my hotel had a coupon, it was offering draft beer for only 300 yen per glass (unlimited refills), but I don't drink beer so it didn't matter to me. I ordered Omi beef sagari (1200 yen), premium kalbi (1600 yen), beef intestines (800 yen), rice (180 yen), and plum wine (600 yen). The premium kalbi was delicious, the Omi beef sagari was good but the seasoning was especially tasty. I'm not sure what makes the beef intestines special, but I like them. The service was polite, easy to understand, and kind, making it a pleasant evening. If I had to make a suggestion, I wish they had a wider variety of drinks. It's a small restaurant, but the counter seating makes it easy for solo diners. A group of five foreign visitors hesitated before deciding whether to come in or not. Truly Kyoto.

It seems that as the number of herbivorous men increases, the number of carnivorous women is also increasing. The smoking rate for men continues to decline, while it is increasing for women. Recently, I have been seeing long-distance truck drivers and bus drivers quite often. As I observe fierce women drinking alone in bars, I can't help but feel that men are increasingly feeling out of place, whether at home, in the workplace, or at bars. Darwin said, "It is not the strongest of the species that survive, nor the most intelligent, but the one most responsive to change." These words resonate with me deeply these days. Who was the person who said, "The weak one, thy name is woman"? It wasn't for saying such inappropriate things. While feeling a strange sense of superiority, I recently experienced a lonely barbecue at a place called Sumiyaki Yakiniku in Shio-koji, just a little west of Kyoto Station. It had probably been about a year since my last barbecue. I, too, have been losing my appetite for meat. There is no burning passion, no overflowing emotions. After work, when I got off at Kyoto Station, my choices were either to cook at home or eat out. I had hamburger ingredients ready at home, but I suddenly remembered a review by a reviewer in Kyoto about this restaurant and decided to go for a charcoal-grilled barbecue and warm Makgeolli after a long time. Just like yakitori, meat is best when grilled over charcoal. There were tempting items like hoso (thin) and hormone sets, but for some reason, I hesitated to eat such rich foods. In the end, I chose upper kalbi, upper harami, and tendon, but it's all lean meat. The kalbi was well-cooked to remove the oil and was deliciously tender and fragrant. The harami was moist and had a deep flavor. The tendon was so-so. The meat was surprisingly tough, which bothered me. I used to love rubbery steaks, but is this also a sign of aging? The kimchi we ordered together, including kakuteki, Chinese cabbage kimchi, and oi kimchi, had just the right amount of spiciness and complemented the barbecue well. The cabbage provided as a chopstick rest was refreshing with a light dressing, which was nice. What wasn't good was the alcohol. The first beer was good, but the chamisul rock filtered with bamboo charcoal was finished after three sips. Is this all? It felt fleeting. The highball was so diluted that I thought they had made a mistake with the amount of whiskey. It was tasteless. It only tasted like a normal chu-hi after it was turned into a vodka highball as written on the wall. Perhaps the manager is weak with alcohol. I think a complete review of the alcohol recipes would be beneficial.

I had been curious about this place for a while, so I decided to go check it out. When I peeked inside the restaurant, I noticed it was full of foreigners. There was even someone eating yakiniku alone at the counter. I wondered if it was okay to dine alone here. The atmosphere was a bit smoky due to the traditional style of grilling meat with a shichirin. Despite that, the taste of the food was good. I tried some unique items like tan (beef tongue) and mino (beef stomach), which were delicious. The portions were elegant and just right for me. The owner seemed friendly, and I would like to visit again. However, the prices might be a bit high. Also, if you pick up a flyer outside the restaurant before entering, you can get a beer for only 350 yen inside!

From this time on, I have made the reviews concise. If you go about 5 minutes from Kyoto Station North Exit towards Osaka, you will find it. There is a small counter with a lit shichirin, and it is a casual yakiniku restaurant with a down-to-earth atmosphere. There are two types of sauce, soy sauce and salt sauce? It was impressive that when I thought it was salt sauce, it turned out to be "dashi broth", so when you get tired of soy sauce, you can eat it refreshing by adding dashi broth to the meat. There are few types of horumon, and it seems to mainly focus on wagyu yakiniku. Teppanyaki and red senmai are not available separately, but when I asked the master, he said they are included a little in the horumon mix. I tried the horumon mix, wagyu seseri, wagyu yukke, and upper kalbi, and the taste was reasonable for the price. There is a decent variety of shochu, but it is a bit on the expensive side. I was drinking wine instead, and when I said, "It's okay to use the same glass you're using," they added a little more wine. Even though it was our first meeting, it was truly a Kansai-style service.