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.