Meat Cuisine Yama, located in a quiet alleyway without a sign, is a restaurant that is difficult to reserve for those in the know. The menu consists of one omakase course that changes monthly, and the main dish is char-grilled beef, using only female Japanese black cattle. The owner, who knows all about meat dishes, creates original dishes that are not to be missed, such as the exquisitely-timed grilled top-grade cuts of beef and a tan salt comparison.

Kyo Yakiniku Kobo Ponto-cho Villa, which offers a wide variety of Wagyu beef dishes, has opened in Ponto-cho, creating a new form of Kyoto cuisine and Yakiniku. The chef's omakase course, available only at the counter, features a variety of Wagyu beef dishes such as seared sushi with beef tenderloin and fresh Wagyu beef sashimi, all prepared in front of your eyes. The live performance of the beef being grilled to the perfect degree of doneness is also enjoyable.

The Kiyomizu Course at Yakiniku no Meimon Tendan, which preserves the tradition of Kyoto yakiniku, is a menu only available at the Gion Main Restaurant and only on the Royal Floor. You can enjoy various cuts of Wagyu beef, including Omi beef and shorthorn beef, which have a strong flavor, served with salt or homemade ponzu (Japanese citrus juice). The tare (sauce) yakiniku is served with a refreshing dipping sauce that is similar to Tendan's own special broth. A la carte dishes such as beef Temari Sushi (4 pieces, 2,600 yen) are also popular.

In the Kiyamachi area, which still retains its old town-like atmosphere, a must-visit restaurant is NIKUYA KUROKAWA, which sparked the steak-jyu (heavy steak) boom. The steak stacked with rice is made from carefully selected parts of Japanese black beef, and the meat, rice, sauce, and temperature are all balanced to perfection, resulting in a 15-minute shelf life. The meat is grilled to perfection to lock in the flavor, and you can enjoy it at its best with rice.

Located at the end of a narrow, elegant alley, Kyoto Meat Kappou Miyata is like a hideout for adults, where you can enjoy a course of meat dishes using rare Kyoto meats. The superb course, which changes daily, features a delicate menu that combines various ingredients with Kyoto meat, such as charbroiled chateaubriand, a direct taste of Kyoto meat, a small bowl of rice topped with swordtip squid and meat, and a cutlet of scallop and meat.

［Yakiniku Dining Kou offers a wide variety of meat dishes in a yakiniku style, including Kobe beef, Omi beef, and Matsusaka beef (the three Japanese beef brands), as well as Kyoto vegetables and other ingredients from the Kansai region. The restaurant offers a wide variety of meat dishes, including Kou's special assortment of rare and specially selected cuts of beef, and Kou's agonizing meat course that will satisfy even the most discriminating palate. A total of 17 different types of yukke (yukke), including truffle yukke and seared sirloin yukke, are also popular and full of originality.

Gion Meat Tei Shin offers delicate meat dishes in a kaiseki style in an elegant Kyoto-style machiya (traditional townhouse). The restaurant's chefs combine their skills with carefully selected Japanese beef and seasonal delicacies from the mountains and the sea to create a lineup of beautifully presented dishes. The monthly changing Hana-tsuki course includes Yukke and char-grilled Omi beef, as well as the popular rice cooked in an earthen pot with seasonal ingredients and shiny silver rice.