The previous master honed his skills at a long-established Western restaurant in Kyoto, and in 1978, at the age of 30, he opened Grill Ninjin near Kyoto Station. He started the restaurant with the hope that people could eat authentic, satisfying Western food every day. Six years after opening, it moved to its current location in Kitashirakawa. It was renovated in 2014 and added a wine shop. You can enjoy an extensive lineup of wines carefully selected to go with Western cuisine by Chef Kondo, a second-generation sommelier, and enjoy them with your meal or purchase them as gifts or for your home.
Today, the restaurant's motto is to inherit the thoughts of its predecessors when it was first founded, paying particular attention to price, volume, nutritional balance, and serving time so that people can easily enjoy authentic Western cuisine. We try to cook the ingredients in a way that brings out their natural flavors without making any unnecessary changes to the ingredients, paying special attention to the doneness of the ingredients and cooking them slowly in a custom-built oven.

The demi-glace sauce, which preserves the original flavor from when the restaurant was founded, is based on the traditional French sauce espagnole and is made over three days. The other sauces and dressings used in the dishes are also made with a lot of time and effort, and the taste that conveys the careful work that goes into them continues to capture the hearts of regular customers. I'm also happy that they are healthy, such as using plenty of rice oil for frying, which can also be used for dressing. We also recommend the retort-packed products that Chef Kondo started with his desire to ``spread the taste of Western food, which is a traditional Japanese culture, from Kyoto to the world.'' You can easily enjoy the traditional taste that has existed since the company's founding through mail order.