Yakiniku around Kyoto-Kawaramachi Station! 20 picks from high-end Wagyu to budget-friendly Horumon

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Yakiniku Yamachan is a Yakiniku restaurant about an 8-minute walk from Kawaramachi Station, where you can enjoy top quality Wagyu. It has been selected for the Tabelog Yakiniku WEST Tabelog 100.

The cozy Japanese style space has counter seating and Private rooms.

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They say you can enjoy Yakiniku centered on top grade Wagyu and fresh offal delivered directly from Shibaura, with careful prep that brings out refined and deep flavors.

They also offer a special sauce made with a kombu kelp base, which is said to bring out the full umami of the meat.

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With the course, you can enjoy not only the main Yakiniku but also a variety of dishes such as salad and an assortment of side dishes.

For the finish, you can choose between curry and cold noodles, and it seems you can also request the portion size. The curry, packed with meat, has a nice kick of spice and is popular for being easy to eat lightly.

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Yakiniku Yazawa Kyoto is the Kyoto branch of the Yakiniku Yazawa brand, created to share Yakiniku, one of Japan’s representative food cultures, with the world, and it serves Special selected beef sourced from across Japan without limiting itself to any particular production region.

The interior offers a calm space that blends into the atmosphere of Kawaramachi, Kyoto, and its decor using traditional materials is also said to be part of its appeal.

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For the Yakiniku, they use top quality Kuroge Wagyu (Japanese Black beef) that skilled craftsmen specially source from all over Japan.

The specialty "Strip loin no Yazawa-yaki" is a must-order dish. You eat it with a sukiyaki-style sauce made with tororo (grated yam), and people say the sweet rich fat is irresistible.

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The dinner course is popular too, but if you want to enjoy Yakiniku in a more casual way, the lunch set on Saturdays, Sundays, and holidays is also recommended.

Along with Omakase meat, it also comes with side dishes, making it a very filling meal.

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Nikuya Kou is a Yakiniku restaurant about a 3-minute walk from Karasuma Station and Kawaramachi Station, where you can enjoy Yakiniku made with three of Japan’s top Wagyu brands, limited to just 4 parties per day.

They offer course meals that blend the four seasons with Yakiniku, served in a chic and refined Private room setting.

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Each Private room comes with a dedicated staff member who grills the meat to just the right doneness to match each cut.

The meat centers on premium Kansai brand wagyu such as Kobe beef and Matsusaka beef. You can fully enjoy Yakiniku with a rich aroma and the good flavor of lean meat.

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Guests can choose from several courses at different price points, which is also popular because it makes it easy to pick one that fits the budget.

Besides Yakiniku, they can also enjoy memorable dishes such as grilled vegetables and desserts. On this day, they were served a burger with Flap meat, a rare cut, and it had a fresh, light taste.

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Yakiniku Gyusho Shin is a restaurant specializing in lean cuts of Omi gyu (Omi beef), and it is popular for serving Yakiniku that tastes even better than expected. It is also within walking distance of Kawaramachi Station.

The restaurant is set in a fully renovated machiya (traditional Kyoto townhouse) in Gion, and the space is said to have a warm, modern feel. There are also fully private rooms.

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The Yakiniku served here mainly uses carefully selected female Omi gyu (Omi beef). It is known for its fine textured meat, with a delicate yet rich flavor.

A charcoal grill and mesh grate with a great atmosphere are set up at each table, and they seem to carefully replace them for each dish.

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If you want to pick your favorite dishes and enjoy them your way, go with the à la carte menu, while the course menu is recommended for those who want to enjoy a well-paced meal.

With the course menu, you can mainly enjoy Yakiniku with several cuts, including Wagyu Outside skirt and thinly sliced tongue with salted sauce.

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Pontocho Yakiniku Kiraku is about a 5-minute walk from Sanjo Station and also within easy reach of Kawaramachi Station, where you can enjoy Special beef in a luxurious setting. In addition to Yakiniku, they offer a lineup of eye-catching signature dishes.

The interior, filled with the charm of Kyoto, is said to have an atmosphere that suits special occasions. In the warmer seasons only, they also offer kawadoko (riverside dining platform) seating.

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In addition to à la carte dishes, they also offer set meals and course menus where you can enjoy premium ingredients.

Every cut of meat served in the courses is said to be high quality, making for a very satisfying meal along with the side dishes and dessert.

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The signature "Super Negi-Tan Shio" is a striking dish, topped with so much lemon that you can barely see the meat beneath it.

Reviews also said that the juicy salted tongue pairs well with the texture of the green onions, giving the dish real great flavor along with its bold playful touch.

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Kyoro Yakiniku Yabu is a Yakiniku restaurant where you can enjoy Special kuroge wagyu (Japanese Black Wagyu) and Horumon selected by the meat-loving owner. It is also appealing for its easy access, just a 1-minute walk from Shijo-Kawaramachi Station and Gion-Shijo Station.

The clean interior is fully equipped with counter and table seating, making it easy to use for many occasions, whether dining solo or in a group.

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They serve meat with careful attention to quality control and cutting methods, and they also offer a secret sauce that brings out the flavor.

Among the menu items, the Wagyu seared tataki is a must try. They lightly sear high quality kuroge Wagyu (Japanese Black beef) over charcoal, so you can enjoy its savory aroma and juicy texture.

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The "Ganso Atsugiri Negi Tsutsumi Tan" is also recommended, made with a thick cut of one of the most tender parts of the tongue and packed with plenty of fresh negi (green onion).

By grilling both sides until nicely browned, it gets a clean bite, and you can really enjoy the full flavor of the tongue.

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Kyoto Yakiniku enen Pontocho Honten is a 2-minute walk from Hankyu Kyoto-Kawaramachi Station. This Yakiniku restaurant is located in the charming Pontocho area, full of Kyoto atmosphere.

It has a stylish look that feels almost like a cafe at first glance, and the interior is said to be more spacious than expected. Seats are also available on the second floor.

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A full lineup of high quality Yakiniku dishes made with A5 rank kurogē wagyu (Japanese Black Wagyu) and a touch of French style. The wide range is part of the appeal, with options like Horumon and steak.

The "Premium Loin" is available in either thin cut or thick cut. It is said to have a tender texture and lets you fully enjoy the meat's sweetness and rich flavor.

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The restaurant’s must-try signature dish, "Tsuikyuu Sareta Negi-Tan (meticulously crafted beef tongue with green onions)," is also something you will want to order when you visit. The generous amount of green onions makes a big impression.

It is served in a style where you wrap the thinly sliced tongue around the special green onions before eating, and the texture of the steamed green onions is said to be outstanding.

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Kyo Yakiniku Shin Pontocho Ten, about a 3-minute walk from Kyoto-Kawaramachi Station, is a place where you can enjoy kyo-yakiniku (Kyoto-style Yakiniku) that brings out the flavors of seasonal ingredients.

From the windows of the interior, which blends machiya (traditional Kyoto townhouse) style with modern design, you can take in beautiful views of the Kamo River. There are also Private room seats where you can relax.

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The beef served here mainly features Omi gyu (Omi beef) from Higashiomi City in Shiga Prefecture. The lineup is extensive, with A la carte options, assortments, and courses.

The high quality Omi gyu in A4 and A5 grades is said to stand out for its beautiful marbling and tender, refined texture.

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The lunch served only on weekends and holidays is also popular. They offer a wide range of luxurious Gozen set menus.

Among them, reviews say the hitsumabushi Gozen set made with Yakiniku of Omi gyu (Omi beef) slowly grilled over charcoal is especially popular. Along with yakumi (condiments), pickles, and more, you can enjoy Omi gyu in a variety of styles.

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Kuroge Wagyu Itto-gai Yakiniku to Takitate Clay Pot Gohan Ichiba Koji Karasuma Ten is a restaurant where you can enjoy carefully prepared Yakiniku made with high quality kuroge Wagyu (Japanese Black beef). It uses smokeless roasters, so you can enjoy Yakiniku without worrying about the smell.

Another plus is that it is directly connected to Shijo Station and Karasuma Station, so you can stop by without getting wet in the rain.

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For its Yakiniku, the restaurant carefully sources only Special A5-ranked Kuroge Wagyu (Japanese Black beef), and skilled chefs carefully cut every piece before serving.

The must-try "Signature! Thick-Cut Salted Tongue" is said to have a light crispness on the outside and a juicy bite inside. It also offers a steak-like texture and rich flavor.

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One thing to enjoy along with the Yakiniku is Okudo-san no Clay Pot Gohan. Since they cook it only after you order, you can enjoy the just-cooked taste you only get when rice is freshly made.

By slowly cooking it in a Clay Pot, the rice turns out soft and plump, with a nice chewy texture.

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Kyo no Yakiniku-dokoro Renzo is a popular Yakiniku restaurant where you can enjoy carefully sourced Domestic Japanese Black Wagyu Yakiniku with beautiful presentation.

Inside, a refined space spreads through a renovated 100-year-old kyo-machiya (traditional Kyoto townhouse), and you can fully enjoy your meal in a polished atmosphere that lets you feel the charm of Kyoto.

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A wide range of cuts are available for Yakiniku. The "Renzo jukusei sagari (dry-aged Hanging tender)," which can be taken only in small amounts from a single cow, is said to feature tender meat and a good amount of fat.

They also pay close attention to the dishes used to serve the meat, and you can enjoy the beautiful plates of Kutani-yaki (Kutani ware) and Imari-yaki (Imari ware) as well.

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The specialty "Kyo no Kaidan-mori (Kyoto-style tiered meat assortment)" is a visually stunning menu item that is perfect for a Special day when everyone gets together.

It comes with an assortment of 10 kinds of meat, including rare cuts, and is served in a tiered style inspired by a Japanese garden.

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Yakiniku Horumon Mansho is a Yakiniku Horumon restaurant known for letting you enjoy rich, flavorful Horumon and Domestic Wagyu in a nostalgic old-school setting.

It is a 6-minute walk from Kyoto-Kawaramachi Station, and it is said to be just right for casual visits with friends or family.

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The Yakiniku menu centers on Domestic Wagyu and about 20 kinds of Horumon. They carefully prepare each cut and seem to keep everything fresh.

The meat is marinated in a "tokusei misodare (special miso sauce)," a house blend based on three kinds of miso, and it is said to become more and more flavorful with every bite.

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The Special Kuroge Wagyu (Japanese Black beef) tongue lineup includes everything from the rare tanmoto (base of the tongue) to tansaki (tip of the tongue). Since quantities are limited, ordering early is recommended.

The negi-tan menu topped with plenty of green onions is also popular. It is a perfect dish for anyone who wants to enjoy light Yakiniku.

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Tendan Gion Honten is a place where you can enjoy Kyoto-style Yakiniku with a rich golden dashi broth, and it is located a 2-minute walk from Gion-Shijo Station and a 4-minute walk from Kawaramachi Station.

It is known for its stylish atmosphere, and floors 2 through 4 are fully equipped with a wide variety of seating types. The dining floor on the 2nd floor also has counter seats overlooking the Kamo-gawa (Kamo River).

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Kyoto-style Yakiniku served with a special dipping sauce that has been loved since the restaurant first opened is popular.

The dipping sauce, made with a beef bone base, locks in the meat juices of the Yakiniku and brings out its rich flavor. They also offer miso based sauce and sweet sauce.

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The signature "Mille-Feuille Loin" is a dish of three layers of thinly sliced Strip loin paired with a dipping sauce.

Reviews also said the meat has the rich, upscale feel you only get from Premium loin, and that its melt-in-your-mouth texture is irresistible.

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For Yakiniku, they buy whole cattle from a range of branded wagyu (Japanese beef), including "Saga-gyu (Saga beef)" and "Miyazaki-gyu (Miyazaki beef)," and serve various cuts.

If you want to enjoy a visually stunning presentation too, the recommended choice is the "9-Shu no Niku Tamatebako Course," which brings together Special cuts. A wide variety of meat makes a grand entrance together with smoke.

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You can enjoy Kuroge Wagyu (Japanese Black Wagyu) even at lunchtime. The "Yakiniku Lunch A" is a set with 3 kinds of Special beef and Beef Tongue.

It also comes with a fresh vegetable salad and soup. It gets good reviews for letting you enjoy tasty grilled meat cooked over a mesh grill from lunchtime.

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Ryuan, about a 4-minute walk from Kawaramachi Station, is a popular spot for Yakiniku made with branded beef.

It has a calm atmosphere unique to the Kyoto Kawaramachi area, making it a great fit for dining with someone special or for a Special day.

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They offer a lineup of high quality meats, centered on famous brands such as Kobe beef and Tamura beef, Special selected from around Japan.

They use the very top grade meat even among A5 rank cuts, which is part of the appeal, letting you enjoy the rich flavor of top class meat that you rarely get to eat.

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According to reviews, many people enjoy the lunch set menus, and it has a reputation as a great place to casually enjoy tasty Yakiniku.

A particularly popular option is the "yaki-shabu lunch." In this style, you quickly grill thinly sliced meat and eat it with grated daikon and ponzu sauce, making it perfect for those who want to enjoy Yakiniku in a light way.

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Yakiniku Ittetsu is a popular Yakiniku restaurant where you can enjoy richly flavorful Yakiniku made with Special Kuroge Wagyu (Japanese Black Wagyu).

The interior has a stylish and comfortable feel. They also offer a range of seating options to suit many different occasions.

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The Kuroge Wagyu (Japanese Black beef) served here is said to come straight from the Kyushu region, with careful attention paid to its feed and raising methods.

The wide range of menu items is part of the appeal, including sauce grilled Yakiniku that pairs perfectly with drinks and meat sushi prepared with different methods for each cut. You can order either a course menu or a la carte.

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A hugely popular lunch option is the "Kuroge Wagyu (Japanese Black beef) Special meat staircase lunch." Its striking presentation makes it a real eye catching menu item.

This luxurious assortment brings together five kinds of carefully selected Kuroge Wagyu Special premium cuts. It is served in Italian style with bread.

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Kyoto Yakiniku Nishikiyamachi Nikushin, about a 1-minute walk from Kyoto-Kawaramachi Station, is a restaurant where you can fully enjoy a wide variety of Yakiniku made with rare Kuroge Wagyu (Japanese Black beef).

The restaurant stands along the Takasegawa (Takase River) and is said to have an appealing atmosphere with the feel of old downtown Kyoto. At the window seats, you can enjoy your meal while looking out over the beautiful scenery of the Takasegawa.

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They use A5 Kuroge Wagyu (Japanese Black beef), which makes up only 15% of the market, so you can enjoy high quality meat that shows the care of skilled hand cutting.

The photo shows their signature menu item, "Atsugiri Negi-Tan." It features thick cut tongue packed with plenty of green onion, and people say the meat's rich flavor goes perfectly with the onion.

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Even people who are not fans of Horumon say the shio Horumon is easy to eat. It has a plump texture and no off notes.

It is best eaten with the "arai-dare (rinsing sauce)," a secret broth-based sauce with a citrus aroma. Adding the sauce brings out the meat's flavor even more.

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Located about a 4-minute walk from Kyoto-Kawaramachi Station, Tachi Yakiniku Nana Nana Yon is a Yakiniku restaurant run by a well-known Wagyu wholesaler in Kyoto, and it stands out for letting you enjoy quality-focused meat in a casual setting.

On the 1st floor, there is counter seating that becomes standing room when it gets busy, and the 2nd floor is equipped with table seating and zashiki (tatami seating).

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The Yakiniku lineup is diverse, and you can enjoy it with a wide range of drinks from beer to Japanese sake.

One recommended menu item, “Shichishichi Yon Outside skirt,” is said to have a juicy finish and taste great with the rich sauce that is unique to this restaurant.

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The photo shows the popular menu item “Shichishichi Yon Kami Tan (premium beef tongue).” Some reviews say it tastes amazing if you squeeze lemon over it and eat it fresh off the grill!

It is said to have a soft, bouncy texture and rich, sweet fat that is hard to resist. With each bite, the meat’s juicy flavor fills your mouth.

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Niku Kiki is a Yakiniku restaurant run by the Kiki Group, which operates restaurants mainly in Kyoto City. It is also close to Kawaramachi Station, and just a 3-minute walk from Sanjo Keihan Station.

There are 16 seats in total, with counter seating only. The restaurant has a stylish layout, creating a calm and upscale space.

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They are particular about serving freshly cut meat, and slice it right in front of the customers.

(All) courses offer high quality Kuroge Wagyu (Japanese Black Wagyu) A5 rank meat. They also stock (assorted varieties available) of rare Domestic branded whiskies, which you can enjoy together with Yakiniku.

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They use Kuroge Wagyu (Japanese Black beef) even for Horumon cuts such as tongue and Outside skirt. It seems you can also choose between grilled with salt or grilled with sauce.

Of course, the Yakiniku is great on its own, but it is also said to be tasty with egoma (perilla) leaves and miso (fermented soybean paste). It is perfect when you want to enjoy a range of different flavors.

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Yakiniku Dining Daikokuebisu Pontocho Ten is a popular Yakiniku dining spot located in Kyoto’s charming Pontocho, about a 5-minute walk north of Hankyu Kawaramachi Station.

The 1st floor has counter seating that makes use of a kyo-machiya (traditional Kyoto townhouse), while the 2nd floor offers various seating styles including tables and Sunken kotatsu seating.

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They offer Domestic Wagyu dishes with a focus on meat quality, including "thick cut tongue" and "Kobe beef kalbi," and you can choose your favorite from salt or sauce.

If you are not sure what to order, the "Special meat assortment" is recommended. It lets you enjoy a luxurious selection of Special cuts chosen that day.

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The signature "Miwaku no Kobachi Rice bowl" made with Rano tamago (Ranou eggs) from Oita Prefecture is another popular dish, with reviews saying it is a must order when you visit.

The bowl is topped with ikura (salmon roe), meat, and uni (sea urchin), and people say the harmony with the rich, velvety Rano tamago is irresistible.

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0-Byo Lemon Sour Sendai Horumon Yakiniku Sakaba Tokiwa-Tei Sanjo Kiyamachi Ten is a Yakiniku restaurant where you can try the much talked about “0-Second Lemon Sour,” which has been trending on social media and across many media outlets, just a 4-minute walk from Kawaramachi Station and Sanjo Station.

The interior is a homey space inspired by a taishu sakaba (casual izakaya), with an atmosphere that is perfect when you want to enjoy Yakiniku without overthinking it.

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The menu centers on Horumon cuts, with options like thick cut Beef Tongue and rich Outside skirt.

Another draw is the wide selection of rare cuts, letting you enjoy distinctive Horumon Yakiniku dishes such as the "nikukai lemon Beef Tongue" and "kaigun curry Horumon."

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(Each) table comes with a lemon sour server, and there is also a plan that lets you pour and drink as much as you like yourself.

If you want to fully enjoy both Yakiniku and lemon sour, the All you can eat and drink course is recommended.