［The first of 14 Yakiniku Hiroshi restaurants, including "Kyo no Yakiniku Kobo," opened in 1997 as the first directly operated butcher store, and for more than a quarter of a century, the restaurant has been dedicated to the quality of its meat, from its unique cutting method to seasoning. All wagyu beef served at the restaurant is purchased directly from the Kyoto Meat Wholesale Market, commonly known as "Hiro Beef. The strength of the restaurant is that it buys only one head of beef, allowing it to offer a wide variety of fresh meat. The restaurant, which is housed in a renovated Kyoto machiya, has a modern atmosphere, and the first floor is an open-plan space that makes full use of the machiya's atrium. Private rooms and kotatsu seats allow you to enjoy carefully selected Japanese beef in a relaxed atmosphere.

Average budget: 5,000-7,000 yen/person
Features: reasonable prices, courses available, private rooms and kotatsu-style tatami rooms
Atmosphere: modern, homey, stylish, relaxed
Occasions: For families, for dates, with friends/acquaintances, hospitality, tourists

Founded in 1965 in Gion, Kyoto, Yakiniku no Meimon Tendan is known for its seasoned yakiniku. The restaurant specializes in seasoned yakiniku meat that is dipped in a secret dipping sauce before eating. The beef bone-based dipping sauce is full of flavor, and its clear amber color is just like broth. The refreshing taste goes perfectly with the high-quality fat of the meat. On the spacious dining floor on the second floor, there are mainly table seats, as well as counter seats and private rooms. In this high-quality space where Japanese and modern styles are harmoniously blended, you can enjoy Kyoto yakiniku, which is highly supported by the locals.

Average budget: 5,000-9,000 yen for a course, 5,000-7,000 yen/person for a la carte
Features: reasonable price, courses available, private rooms available
Atmosphere: modern, casual, relaxed
Occasions: For families, for dates, with friends/acquaintances, hospitality, tourists

［Hormone Chiba is an all-counter restaurant that aims to provide its customers with the "best yakiniku in Japan. The staff will grill the meat right in front of your eyes and serve it to you without missing the right moment. A sloping griddle with a gravy opening was devised through trial and error so that the juices that used to run off the meat during the grilling process would not be wasted. At the end of the "Chiba Course," which bears the restaurant's name, you can enjoy a unique and exquisite udon (or soba) dish using the flavorful gravy from the two types of meat as a sauce.

Average budget: 4000-6000 yen/person
Features: reasonable price, course available, single item menu, counter only
Atmosphere: Casual, homey
Occasions: With friends or acquaintances, alone

Ajie's Kiyamachi Danguri branch offers a wide selection of fresh horumon under the concept of "a horumon shop where you can casually drop by. The salted horumon is popular because the restaurant spares no effort in daily procurement and preparation, and focuses on freshness. Ajie uses a deposit cattle system, which is rare in Japan, to select calves from carefully selected pedigrees and provide them in their best condition, which is also known as "Ajie beef. Enjoy the unique chewiness and flavor of horumon as much as you like with homemade kimchi and namul as a side dish.

Average budget: 4,500-5,000 yen/person
Features: reasonable price, counter available
Atmosphere: Casual, lively
Occasions: With friends/acquaintances, alone, tourists

Founded in 1957, Kyoto Yakiniku Minamidaimon has inherited Kyoto's unique yakiniku style of eating beef with a sauce called "washdare. At the Shijo Teramachi branch, you can enjoy high-quality beef, mainly Japanese black beef, such as the rare Ozaki beef from Miyazaki Prefecture, which is shipped only about 40 head per month, and local Hirai beef from Kyoto. The menu is especially recommended for its innovative and original dishes, such as the one-meter long Halami, which you cannot find at other restaurants. Share the pleasure of eating delicious meat with your loved ones at this long-established yakiniku restaurant that continues to evolve while preserving tradition.

Average budget: 5,000 to 10,000 yen for a course, 5,000 to 6,000 yen/person for a la carte
Features: reasonable price, courses available, private rooms available
Atmosphere: modern, stylish, relaxing
Occasions: For families, for dates, with friends/acquaintances, hospitality, tourists