We stopped by a yakiniku restaurant on a whim and found the prices to be a bit high, but managed to enjoy a meal for just over 10,000 yen with two men. The quality of the meat was excellent, and it was quite delicious for the price! We ordered top-grade kalbi and loin of Omi beef, premium tongue salt of domestic beef, heart of Omi beef, rare steak sashimi of Japanese beef, and each had rice. For the finale, we ate spicy miso ramen with beef intestines in a hot stone pot! We still can't reach for the top-grade or Chateaubriand, but next time, we want to try Kobe beef too (^ ^)

Omi beef is readily available to eat. It is a bit expensive but still affordable. They also offer a variety of rare cuts.

On the pre-opening day of Yakiniku Douraku, which will officially open on November 1st, I visited the second store in Kyoto following Rokkaku. It has a premium feel and is located just west of Kawaramachi Sanjo. They have touch panel screens for COVID-19 measures, which is reassuring. First, I tried the Kimchi and assorted Namul, which I ended up eating all at once (lol). Next, the Sakura Yukke made with horse meat was served. The yolk for the Yukke was from corn-fed chickens. The thickly sliced Tongue Salt, Upper Harami, Upper Loin, and Kaonomi were all of good quality. They were all thickly cut and cooked well even when well done. Especially the Tongue and Kaonomi were excellent. The Tomato Sherbet was refreshing due to the high fat content. The Kagoshima Sirloin Shabu-Shabu was cooked one slice at a time by the staff. It was delicious meat, wrapped in pea shoots and Welsh onions, and dipped in garlic ponzu sauce. The Shimachou, marinated in miso sauce, marked the end of the yakiniku. The Meat Sushi was similar to roast beef with a sweet taste. This was also enjoyed with garlic ponzu sauce. The Mini Cold Noodles had a sweet soup base, which balanced well with the vinegar. Finally, we finished with Matcha Ice Cream and red bean paste. The quality of the meat is definitely worth the price.