I enjoyed a delicious meal at a restaurant and as I walked out, I looked up at the sky to see a full moon shining brightly through the elegant clouds in the Kyoto sky. It felt like I was looking at a different moon, even though it was the same one I always see. Perhaps this is the lingering enchantment of Oju-an. This is the separate authentic charcoal-grilled steak restaurant of the famous Sukiyaki restaurant in Kyoto, Mishimatei, called Oju-an. The restaurant is located in a restored 170-year-old machiya using the techniques of sukiya architecture, which I heard was the residence of the owner (I think?). A few years ago, I had Mishimatei's sukiyaki for the first time and ever since then, I have always thought about Mishimatei whenever I visit Kyoto. When I checked Mishimatei's website to make a reservation for my October trip to Kyoto, I saw the information about Oju-an and instantly fell in love, so I made a reservation and visited. When we arrived at the appointed time, a maître d' was waiting outside instead of a doorman. At first, I thought it was someone else's welcoming party, but it turned out to be our welcoming party. I was very impressed by the service, reminiscent of the Paris Ritz Hotel. From this point on, it felt like magic was at play. We passed through a large, unseen noren curtain, and then through a few more noren curtains, and finally removed our shoes at the raised threshold before being shown to a private room. The room had a view of the garden, with a traditional tsukubai, creating a very luxurious space with a sense of the past. As it was a winter night, we dined with the shoji screens closed to the garden. When I first visited Mishimatei, I fell in love with a private room with deer-shaped transoms. This private room also had just the right amount of traditional charm, making it very calming. Seasonal Omakase Course - 22,572 yen Sommelier's Recommendation - 2000 yen Since there was no glass of champagne, I opted for this sparkling wine, but it had a slightly unusual taste, so I couldn't finish it all. (Surprisingly strong taste) Hildon Sparkling Water - I forgot the price It was lightly carbonated and didn't interfere with the food, tasting delicious. We were first served a mild soup with rice crackers, followed by a welcoming drink. Once we had settled into the room's size and atmosphere, the meal began, and the elegant Kyoto-style dining was truly impressive. Appetizer - Country and Beef Terrine with Matsuba Crab and Kazunoko The Matsuba crab and kazunoko combination was superb! This is my husband's favorite dish. The terrine had a mild flavor and was delicious. The flower petals on top of the sauce added to the dish's charm. First Course - Onion Gratin Soup This soup, cooked for an incredible amount of time, had a sweet onion flavor and richness. It reminded me of France as I enjoyed it. Fish Course - Salmon with Kyoto Ohara Vegetables The salmon was perfectly smoked and had a great flavor. The side of beautiful Kyoto vegetables was breathtaking. Granité - Yuzu Sorbet It was a perfect palate cleanser. Meat Course - Saga Prefecture Black Wagyu Beef Fillet, Aged for 26 Days This thick steak was cooked to perfection. It was tender but not too soft, with an exquisite finish. The steak was grilled without a noticeable char, showcasing Mishimatei's brand and pride in their meat. It felt like entering a delicious maze of steaks, with a deep and complex flavor profile.

The well-known sukiyaki restaurant representing Kyoto, Kyoto Mishimatei, has opened a new charcoal-grilled Kyoto-style French restaurant called Okujian. The building used to be the Mishimatei family's home, and upon entering the entrance, you can still see the old well that was used in the past, giving the building a very atmospheric feel. The menu includes: - Appetizer: Country-style and beef terrine - Starter: Sauteed turban shell in a pie crust - Soup: Andes potato - Fish dish: Conger eel with poisson sauce and Kyoto Ohara vegetables - Granita - Meat dish: Aged black wagyu beef fillet (aged for 11 days from Mie Prefecture) - Rice cooked in a clay pot (Heavenly maiden rice, ancient rice, chestnut rice) - Miso soup and pickles - Dessert We also enjoyed white and red wines that paired well with the dishes, and the highlight was definitely the delicious beef. The Chateaubriand was cooked perfectly over charcoal, leaving us amazed at how they achieved such a perfect level of doneness. The beef was so delicious that it overshadowed the other dishes, and I honestly don't remember much about them. For dessert, you can choose your favorite tea from 6 different types. Overall, the impression was that the beef stole the show in this course. The restaurant seems to have private rooms, but for a steak of this quality, it would be nice to have a counter seating option. The restaurant operates on a reservation-only basis, and I noticed on their website that there is a dress code in place.