I visited the renowned yakiniku restaurant "Tentan" located near Minami-za across the Kamo River from Shijo Kawaramachi. This was my second visit to the restaurant. Established in 1965, Tentan serves yakiniku with their secret "washing sauce," which was absolutely delicious. After checking in on the first floor, we took the elevator to the second floor. The spacious interior had a luxurious atmosphere, giving off a high-end feel. The secret sauce is a golden, translucent broth made from beef bones, which enhances the flavor of the meat. Here are some of the menu items we ordered for two people: - White intestine - Yukhoe (Korean-style beef tartare) - Assorted Kimchi - Assorted Namul (Korean seasoned vegetables) - Thick-cut top salted tongue - Tentan loin - Top rib - Top salted tongue - Galbitang (Korean beef rib soup) - Cold noodles Overall, Tentan offers a luxurious dining experience with delicious yakiniku in Kyoto. You can enjoy a leisurely meal in a relaxing atmosphere. Thank you for the wonderful meal. #Tentan #Gourmet #KyotoGourmet #Foodie #Yakiniku #KyotoYakiniku #FoodieWanted #FoodieWanted

I made a reservation and used it. I was guided immediately with no waiting time. The entire 2nd floor dining area was about 30% crowded. They now offer water kimchi and yukhoe, which used to be served on the Royal Floor. As expected, the yakiniku at Tentan is the best.

While traveling around Japan trying out various yakiniku restaurants, I have always been puzzled by the presence of "sour sauce" that sometimes comes with the meal. I couldn't understand its purpose. The deliciousness of yakiniku comes from the additional flavor provided by the sauce, the melting fat, and the enjoyable texture when eaten right after grilling. Using a sour sauce that resembles broth seemed to make the fat flow out, lower the temperature, worsen the texture, and actually reduce the flavor instead of enhancing it. I couldn't grasp its reason for existence. I visited Ten Tan, the originator of the sour sauce, without high expectations. However, it pleasantly surprised me. The sour sauce at Ten Tan has a base of broth, but it also has a well-balanced acidity and additional flavors, making it more of a flavor-enhancing sauce rather than a cleansing one. This explains the popularity of sour sauce - when the original restaurant's sauce is delicious. I tried the Ten Tan Roast, Misoji, and Hormone Assortment, and while the other meats were average, the Ten Tan Roast with the sour sauce was unique to this restaurant. It might be the best choice at Ten Tan. The roast has a good thickness and is cut into large pieces, grilled to a medium-rare state, and dipped in the sour sauce... delicious. This is truly tasty yakiniku. While the other meats were just average, the combination of Ten Tan Roast and sour sauce is something you should definitely try at least once.

Lunch time at Tendan in Gion, Kyoto. I visited Kyoto to pay respects at Otani Mausoleum and watch the Gion Festival, so I decided to treat myself to a luxurious meal at Tendan. Starting with thick-cut salted tongue, I also tried their famous Tendan loin, mille-feuille loin, and tecchan. I enjoyed olive kimchi and Kishu Nanko plum kimchi as palate cleansers, and finished with stone-grilled bibimbap. As expected from the prestigious Tendan, everything was tender and incredibly delicious. The meat was high quality and paired perfectly with the broth, leaving me feeling satisfied without feeling heavy. It's the perfect place for a little indulgence!

【Visit】Located just a 2-minute walk from the easily accessible Gion-Shijo Station on the Keihan Main Line 【Queue】Reservations available, visit by reservation only on Sundays from 20:00 【Order】Hikari Course ¥7,000 《Appetizer》Assorted four types of white cabbage kimchi namul 《Yakiniku》Salted tongue (salt), Tanba black chicken (salt), Pork cheek meat (salt), Tendon loin (sauce), Classic loin (sauce), Nakaochi kalbi (sauce), Harami (sauce), Wrapped vegetables and meat miso chijimi (table seasoning) Lemon, salt, pepper, sesame, chopped green onions 【Interior】300 seats, table seats, private rooms available Google Local Guide: https://maps.app.goo.gl/1mWL6ULmcHWD8Gza9 Instagram: https://instagram.com/i.shige_tabearuki?igshid=ZDdkNTZiNTM

This is a famous yakiniku restaurant in Miyagawa-cho, Kyoto. We ordered a la carte items including Yukke, thick-sliced salted tongue, premium Omi beef loin, Tendan Kalbi, upper Kalbi, premium Omi beef kalbi, thick-cut premium Omi beef misuji, special Helena mule six-item assortment, and Tendan special chige. The thick-sliced salted tongue was small in size but had a lot of thickness and chewiness. The tongue and Tendan Kalbi had a slight odor. The premium loin and premium kalbi had a good amount of fat. The chige had a mild taste due to the tofu and egg. The restaurant has different atmospheres on each floor, with a spacious interior decorated in a club-like style. From the window seats, you can enjoy views of the Kamogawa River.

The Tian Tan roast and Mille-feuille roast were delicious as always! I also tried the Hanasakigawa Kalbi for the first time and it was thick and tasty! However, as a fan of Tian Tan, I was disappointed to find that the amount of meat has decreased compared to before. The cost performance is not great, so I will visit again only on special occasions!

I have been to Kyoto many times but never really tried yakiniku. I always thought it was intimidating or had a high barrier to entry. However, this time I had the opportunity to visit with some wonderful friends and had lunch. The meat was delicious, and we started with a stylish appetizer, followed by various cuts including beef tongue. Among the meal menu items, I also tried plum kimchi and water kimchi for the first time, which were unforgettable and delicious. We ate until we were full. I would love to go back again.

All the meat is delicious, but the meat that you dip in broth is greasy. The tongue is delicious and unforgettable! Maybe it's the green onions that you eat with it that are delicious. The Yukgaejang soup had a creamy flavor. I like it. The Naengmyeon noodles have a light seasoning, so I add a lot of vinegar.

When it comes to yakiniku, Tendan is the place to go. They have multiple stores in Kyoto, with the one in Kitayama being particularly popular. This one along the Kamo River also has a gorgeous atmosphere that caught my attention. I decided to stop by here thinking the ventilation might be better. It was just a regular dinner, nothing special. Overall, I feel like the one in Hiro-san's place might be better, so I probably won't come back here. Here are some things I noticed: - The space between seats is wide - The Gion main store offers seafood options in addition to meat - Quick and efficient service without making you wait - The makgeolli has a rich and delicious flavor - There is some variation in the quality of the meat - The squid was a bit...I won't go into details - The prices for food and drinks at the Gion main store are higher compared to other branches - The seasoning of the dishes is generally light and mild, you can adjust to your taste with the condiments on the table - The secret sauce is delicious

I made a reservation at the Royal Floor again. I arrived at the reservation time, but there were many people with reservations, so I waited in the waiting area for a little while. After about 5 minutes, I was seated. I'm happy that I can eat yukhoe (Korean beef tartare) and fresh raw noodles on the Royal Floor.

After the 49th day, we had a family gathering for yakiniku at the main branch of Tantan Jiyuden. To enjoy a meal with peace of mind, we chose Tantan which has private rooms. We mostly left the ordering up to the staff. We ordered items like green onion tongue salt, kalbi, and harami. My daughter's favorite was the thinly sliced mille-feuille loin. Tantan is a long-established yakiniku restaurant in Kyoto where you dip the meat in broth instead of sauce. It's recommended for when you want to leisurely enjoy yakiniku.

I used "Golden Tare" because I was longing for it, and it was even more delicious than I expected. The specially selected Omi beef loin was amazing! It was so delicious that I went two days in a row. I didn't have a reservation, but I was able to sit down right away without waiting. The staff at the restaurant were clean and the atmosphere was very upscale. I highly recommend it for special occasions like anniversaries.

A solid and luxurious restaurant! I always saw it on the way back from Kyoto by car. Finally, I was able to go there~ The restaurant is located in a nice area in Kyoto with a parking lot on the first floor, giving off the impression that it is frequented by wealthy customers or used for business entertainment. The meat was delicious too! But what surprised me the most was the atmosphere.

This is a yakiniku restaurant called "Motozo Suidare". The exterior and interior resemble a hotel, with staff dressed in a hotel-like manner, creating a very clean and sophisticated atmosphere. I ordered yukhoe, salted tongue, top skirt, akasen, harami, liver, chisha cabbage, celery kimchi, and middle rib. Especially the yukhoe and middle rib had a good balance of fat and were delicious. There was no smoke from the grilling, so there was no smell transferred to clothing, making it a wonderful restaurant where you don't have to worry about getting dirty while enjoying yakiniku.

Reservation visit. I parked my car in the multi-level parking lot and waited in a spacious waiting room with a TV and toilet. When it was time, each group was called by name by a staff member, and we took the elevator up and were seated at the designated table as instructed by the staff. We were guided to a seat by the window where we could see Kawabata Street well. Both the window seats and the central table seats in the restaurant had small grills in the center. The spacing between seats was sufficient and the atmosphere was comfortable. The restaurant was very spacious, but when we pressed the call button at each table, the staff came quickly. There were several types of affordable lunch sets available, but it seems that they will end by the end of September 2022, and only a la carte menu will be available thereafter. We ordered the ● Prime Yakiniku Lunch. It was a set with 6 pieces of meat, rice, 3 types of namul, salad, soup, one small side dish, and dessert. Everything was very delicious! I thought I would be satisfied if I ate all of this, but my husband said, "It's definitely not enough, let's order more." So, I gave my husband 2 pieces of meat and ordered the ● Summer Limited Umakara Kalbi 3 kinds set. This was also delicious! Ordering additional kalbi was a great choice! Rice is refillable, but it may be a bit too much for women. However, my husband said, "Should I get a refill of rice?" so I gave him my portion and decided to eat my favorite stone pot bibimbap. I ordered an additional ● Stone Pot Bibimbap small and shared it with my husband. We had to wait quite a bit after ordering, as expected. This was also delicious. Although I felt like I could still eat more, we had already spent around 12,000 yen for two people (each with a soft drink), so we decided to stop ordering more. I felt satisfied after eating the dessert brownie. We were able to enjoy delicious meat in a spacious environment. It's a shame that the affordable lunch sets will be gone, but I would like to visit again if I have the chance.

Located along Shijo Kawaramachi Street, this famous large-scale yakiniku restaurant is impressive. I feel like they used to have TV commercials on KBS Kyoto in the past. As expected from a big restaurant, the menu is extensive. The staff are also very attentive, and there are no delays or stress while eating. The premium cuts of meat are definitely worth it. I regret not taking any photos. If you're going with a large group, they have spacious private rooms which I highly recommend.

I reserved and used the Royal Floor about a week ago. The Royal Floor has private rooms, so you can enjoy your meal in a relaxed atmosphere. I was happy to see that they serve yukhoe (Korean beef tartare) as a regular menu item. The timing of the food service was well-coordinated based on our eating pace.

I chose the top-tier course at the rooftop beer garden for 10,000 yen. The meat was delicious with good quality, but since it included all-you-can-drink, the amount was a bit limited. In the end, I added roast and cold noodles, so it ended up costing around 13,000 yen per person. The cost performance might be a bit high, but overall, I think it's good because of the nice situation. By the way, I was sitting on the downwind side at the table, and the next day when I washed and dried my shirt, I found out that there were a lot of oil stains on it, to the point where it was beyond repair, so I had to throw the shirt away. Please be careful with your favorite clothes.

The first study session was held at Tendan Gion Honten, called the "Kyoto Yakiniku Tsumugu-kai." Kyoto may be small, but it actually has many yakiniku restaurants, and a high consumption of beef. The Kyoto Yakiniku Tsumugu-kai was formed by four well-known, long-standing companies. We heard valuable discussions about the two-year battle with COVID-19 and future developments. The guest list included about 60 people from Kyoto's yakiniku and food and beverage industry. The dinner course included kimchi, namul, chijimi, salted tongue, pork belly, chicken loin, harami, nakaochi kalbi, bibimbap or cold noodles. Tendan's yakiniku has a strong sauce, so in Kyoto yakiniku, you wash off the sauce with a dipping sauce before eating.