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Meat Kappou Miyata

The finest course at Miyata, located at the end of an alley near Higashi Honganji Temple.

July 15, 2023 open

Kazushi Miyata, who gained experience in Japanese cuisine in Arima Onsen and teppan-yaki in Kobe, opened "Meat Kappo" by utilizing his experience in both areas. At the U-shaped counter surrounding Mr. Miyata, you can enjoy a variety of dishes that showcase the combination of Kyoto meat and ingredients as well as the techniques of Japanese cuisine.

Meat Kappou Miyata

The bowls of rice topped with yellowtail and a small bowl of rice topped with swordtip squid and caviar are all original. The evening course consists of 19 dishes. Because Kyoto meat has a low melting point and is tender, the parts of the meat used and the degree of tenderness are adjusted depending on the dish. The variety of flavors and charms of Kyoto meat will surprise you to the very last bite.

Meat Kappou Miyata

Both are examples of the 18,000 yen evening superb course. The menu changes depending on the season. The small bowl of rice topped with meat and swordtip squid is beautifully layered with rice, Kyoto meat, and seafood. The meat is mixed with chopped takuan.

Meat Kappou Miyata

A winter bowl of soup with grated turnip in a Kyoto-style broth. The light and gentle taste is a comforting dish.

Meat Kappou Miyata

A direct taste of Kyoto meat. Chateaubriand char-grilled simply with salt and black pepper.

Kyoto Meat Kappou Miyata

  • Kyoto-Osaka-Kyoto
  • July 15, 2023 open
  • 656 Izutsu-cho, Shinmachi-nishiiru, Kitakoji-dori, Shimogyo-ku, Kyoto-shi, Kyoto
  • 9 min. walk from "Kyoto Station" of each line
  • Tel. 075-708-7087
  • 12:00-14:00
  • Irregular holidays
  • Service charge 10%
    Reservation required
  • All seats non-smoking No private room No parking
  • https://www.instagram.com/kyotonikukappo_miyata/
*Please note that the information contained herein is subject to change without notice.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.


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