
We introduce you to the best yakiniku restaurants in Kyoto, from those that offer luxurious, melt-in-your-mouth meat to those that focus on cost-effective, casual eateries where you can enjoy a full meal. From secret sauces to rare cuts of meat, get hooked on the deep world of yakiniku!
Signature menu: 3 kinds of assorted thick-cut meats for 2,400 yen. Contents are subject to change depending on availability.
The sauce is a light flavor made by adding soy sauce to vegetable broth.
In addition to Kalbi and Yakishabu, a seafood menu has been added to the menu for an even more substantial 500 yen each. Popular for one-person yakiniku.
The sauce and red meat are a perfect match, and the rice goes well with the sauce.
Carefully selected Wagyu beef is boldly cut and seasoned with a rich soy sauce sauce that doubles the flavor of the meat. 1,500 yen per person
Your choice of three types of sauce: thick sauce, lemon sauce, or dipping sauce.
Full of Kyoto green onions, the original Negitang is 1129 yen. Grilled over a charcoal fire for your enjoyment.
Mild homemade soy sauce-based sauce that enhances the flavor of the meat
Loin (sirloin) and meat tenderloin: 1,540 yen each. Triangular ribs: 1,320 yen each. Homemade kimchi and namul are 770 yen each. The secret to the deliciousness is the sweet rub sauce and soy sauce-based dipping sauce.
Two types of dipping sauces are available: a sweet rubbing sauce with miso paste and a light soy sauce-based dipping sauce.
The signature loin is available at 1430 yen for ribeye and 1650 yen for sirloin. The mille-feuille loin, which is grilled by stacking three thin slices of loin on top of each other, is also very popular at 1,430 yen.
Homemade sauce made by boiling beef and other meats for a long time to extract the flavor and shed excess meat fat.
The Omi beef yakiniku set meal, available only for lunch, has an irresistible sweetness of fat. The 100 grams of Omi beef is a surprisingly large portion. Includes wakame soup.
Light, soy sauce-based homemade sauce with a flavor that does not linger on the tongue.
Taste Omi beef and Kobe Tajima Gen, carefully selected by our meat masters, over charcoal fire. The photo shows part of a course meal. Courses start from 7,000 yen.
Three types of dipping sauces are available: homemade dipping sauce, homemade beef sauce made from Omi beef (nikubishio), and wasabi slepphire paste.
Top quality meat, the owner's top recommendation: Top Harami 950 yen (for one person) and Top Mino 800 yen (for one person)
Deep, rich, spicy garlic-flavored sauce. A variety of condiments are also available.
Sukiyaki-style yakiniku course for 6,480 yen (all-you-can-drink included). In addition to the Sukiyaki-style loin, salted tongue, top harami, pork tenderloin, and other parts of the meat, there are also a variety of side dishes.
Homemade sweet and spicy sauce made by cooking onions, apples and garlic until tender
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