01 / ABOUT THE PLACE
About this place
Gathering around the tabletop roaster at Yakiniku restaurant, a meal naturally begins with familiar starters like salted beef tongue or tender upper tripe paired with light, citrusy ponzu. The Wagyu selection spans crowd-pleasing cuts like prime short rib, skirt steak, and top loin, alongside thicker bone-in short ribs and offal choices such as sweet-fatted tecchan and delicate small intestines. With additions like pork belly served with lettuce wraps and fragrant shiso, as well as distinctively textured cuts like cartilage and korikori, diners can easily tailor their order around contrasting textures and rich flavors.
Side dishes round out the table between grilled cuts, from a trio of napa cabbage, daikon, and cucumber kimchi to fresh salads dressed in-house and a house-special stewed beef tendon. When it comes time to close the meal, the kitchen prepares satisfying options such as scallion rice served with soup, sizzling stone-cooked bibimbap, and a mildly spiced gukbap. Those who prefer noodles can finish with chilled Korean-style noodles or potato ramen. To drink, patrons will find draft beer, sake, and signature chuhai flavored with homemade wild grape, alongside alcohol-free choices like corn silk tea.
Set in Yamada Hiraecho in Kyoto's Nishikyo Ward, the dining room has a relaxed, unhurried atmosphere, with tatami seating and private rooms well-suited for family gatherings or dinners with friends. Evening service runs from 17:30 to 22:00, making an advance reservation a smart choice for those planning a leisurely dinner around the grill.
