Located on the 2nd floor of a building near Chion-in Temple in Higashiyama, Kyoto, this restaurant used to be Bunbunbunsik. I opted for the Sirloin Yakiniku course, recommended by the chef. The meal started with beef sashimi topped with caviar, followed by kimchi, namul, Korean seaweed, and umeboshi daikon. The highlight was the Chateaubriand, seared on the surface, then torn apart with a fork while still rare. The meat was dipped in sauce and placed on freshly cooked rice, a delightful combination. The meal also included Sol-lontang, a cloudy soup served with garlic beef fat for a flavorful experience. I chose the Sirloin Teat or Minion, and went with the Teat for its tenderness. The meal continued with Sirloin, prepared as sukiyaki with truffles. The course ended with mini sudachi cold noodles and a sweet pineapple dessert. The price may be on the higher side at 20,000 yen, but for the quality and quantity of premium beef offered, it is worth it.

The anniversary of marriage and husband's birthday fall on the same day, so I searched for a place to eat delicious meat and found this restaurant. It was a new place that opened at 3 pm, but we made a reservation for 5 pm. Located on the second floor above the ramen restaurant Tenkaippin on Higashiyama Street towards Sanjo from Yasaka Shrine. We opted for the 20,000 yen per person course which includes drinks like beer, sour, highball, shochu, red/white wine, and soft drinks for free. The course includes a variety of dishes such as Namul (bean sprouts, spinach), assorted Kimchi (cabbage, cucumber, radish), and garlic oil grilled on the hot plate. The main highlight was the beautifully presented Chateaubriand and filet mignon, which were cooked to perfection by the owner. The meat was tender and delicious, especially when eaten with wasabi and salt. The owner also provided Sukiyaki-style egg and rice with the meat sauce, which was a delightful way to end the meal. The restaurant was cozy, and the staff were friendly and welcoming, making it a memorable dining experience.

- Price: Course 20,000 yen - Tabelog rating: 3.03 - Address: 272-5 Matsubara-cho, Higashiyama-ku, Kyoto-shi, Kyoto, Community Gion Building 2F - Phone: 050-5600-8046 - Reservation: Through reservation site - Taste: ⭐️⭐️⭐️⭐️4.1 - Service: ⭐️⭐️⭐️⭐️4.5 - Cost performance: ⭐️⭐️⭐️3.7 (out of 5) ---------------------------------------- Located on the 2nd floor of the Gion Building in Shijo Higashiyama, a 5-minute walk from Higashiyama Station. The head chef used to be the manager of Kumano Yakitori Kyoto Shirakawa, and we had a good relationship, so I visited for the first time about a month after the opening for a gourmet private party. The restaurant has 4 red table seats for 16 people. You can squeeze in a few more if needed. A la carte ordering is also possible, but the head chef recommends the Filet Yakiniku course for 20,000 yen, which is what we had this time. The head chef is really friendly and fun, and the course was delicious!! The price is a bit high at 20,000 yen, but considering the amount of meat and the quality, I think it's a fair price. Since it's still newly opened, reservations are easy to get, so I recommend going now. This time's omakase course for 20,000 yen included: - Omi beef marbled meat sashimi - Kimchi - Namul - Korean seaweed - Omi beef Chateaubriand and fillet - Beef bone soup - Sirloin sukiyaki with truffle - Tamago kake gohan (rice with raw egg) - Cold noodles - Pineapple If you think it's a good restaurant, don't forget to save it ☝️

The meat that comes out is "fillet meat," "fillet meat," "fillet meat." I participated in a private party at a great yakiniku restaurant that opened on July 6th. The restaurant is located near Yasaka Shrine along Route 143, on the 2nd floor of the Gion Community Building. The bright and cheerful greetings from the staff are pleasant. There are a la carte and course options for the food. On this day, I chose the "Fillet Yakiniku Course." The Fillet Yakiniku Course included: - Omi beef Marushin meat sashimi: Smooth and melt-in-your-mouth texture with a knockout flavor that spreads throughout your mouth. The visual and accent of caviar and fresh pepper are outstanding. - Free refills of side dishes: Kimchi, Namul, Ume Daikon Oroshi, Korean seaweed, garlic, beef bone soup, white rice. All of them are so delicious that it's unbelievable they are free refills. The oil-soaked garlic is tender and flavorful, the kimchi is delicious, and I had three helpings of Namul. - Omi beef Chateaubriand: Simply wait for it to be grilled. Grilled on charcoal until both sides are crispy, then torn apart with a fork. You can feel your whole body rejoicing in the aroma and flavor of the meat. It was so delicious that it brought tears to my eyes. - Omi beef fillet: A glossy cross-section with a soft texture and a delicate flavor and umami that spreads gently. It was pure bliss. - Wagyu sirloin: Enjoyed as sukiyaki. To finish, we grated truffles over it and ate it with brand eggs "Tamago Dose." It was incredibly delicious. The finishing touch was TKG (Tamago Kake Gohan) with the remaining egg. - Cold noodles: Light and refreshing with vinegar, citrus, and perilla leaves. A perfect way to end the meal. - Pineapple: Juicy and sweet pineapple. The course ended with an impressive meat quality and quantity, including all-you-can-drink for 20,000 yen, leaving me completely satisfied. It was so delicious. Although it has just opened, I believe it will become a popular restaurant in the future, so be sure to visit before it becomes difficult to make a reservation. Thank you for the meal.

In Kyoto, they have innovative and delicious food!