[Kyoto Prefecture] 15 Great Restaurants for Steak You’ll Want to Visit at Least Once

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Dominique Bouchet Kyoto Le Teppan-yaki is a hotel restaurant located inside The Westin Miyako Kyoto, right by Keage Station on the Kyoto Municipal Subway.

This is the first Teppan-yaki restaurant by Dominique Bouchet, a leading figure in French cuisine, where you can enjoy brand-name beef from Japan and abroad.

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The "Domestic beef Strip loin" served as part of the course is cooked to perfection, fragrant on the outside and moist on the inside.

It is said to have just the right amount of fat, letting you fully enjoy the juicy flavor of the beef. The flambé performance done right in front of you is also said to be worth watching.

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For the rice dish at the end of the course, you can choose garlic rice for an extra charge, made with an original blend of rice from Hachidaime Gihei.

The large crispy scorched rice crusts, shaped one by one on the Teppan-yaki, are said to be nicely crisp and tasty.

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Founded in 1973, Boruta is a restaurant where you can enjoy carefully selected beef made using only female Japanese Black Wagyu cattle.

It is tucked away in a hideaway-like spot just a 4-minute walk from JR Saga-Arashiyama Station. The interior has a chic and stylish atmosphere.

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The "Kuroge Wagyu (Japanese Black Wagyu) Steak Course" lets you choose between Tenderloin and loin. The "Kuroge Wagyu Steak (loin 100g)" in the photo is thick cut and very filling.

Seasoned simply with just salt and pepper, it lets you enjoy the full flavor of the beef directly.

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The Hamburger Steak in the "Hamburger Steak Lunch Course" has a light, tender texture that makes it easy to keep eating.

The crisp bite of the roughly chopped onion is said to add a nice accent.

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Benjamin Steakhouse Kyoto is a steakhouse that is popular in New York. You can enjoy dry-aged beef that is aged for a long time using the restaurant's own method.

Just a 3-minute walk from Karasuma Station, the restaurant has a spacious and relaxed interior, making it a good choice for a special occasion.

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The "Prime Aged meat T-bone Steak" served in the "T-bone Steak Course" is popular not only for its great taste, but also for its generous portion and striking presentation.

As only Aged meat can, it is said to have a deep, rich flavor that spreads across the palate and tastes great.

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The "seasonal soup" included in the course uses plenty of旬 ingredients that are unique to that time of year.

On this day, it was turnip soup, a rich soup with a faint sweetness that paired perfectly with the French bread.

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Kyoto Teppan-yaki grow is a restaurant where you can enjoy Kuroge Wagyu steaks and Teppan-yaki Ise ebi (spiny lobster).

Just steps from Kyoto-Kawaramachi Station, this hideaway restaurant is located on the first basement floor of a building. The modern interior with calm lighting has an atmosphere that is perfect for a special occasion.

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The A la carte "Kuroge Wagyu (Japanese Black Wagyu) lean steak" is said to be very tender, so tender that it almost melts in your mouth.

It also pairs perfectly with the wasabi and salt served on the plate, and the garlic adds a bold accent.

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The "Garlic Omusubi (rice ball)" is a popular dish served at the end of the course, made with fragrant garlic rice shaped into an omusubi (rice ball) and topped with simmered beef in shigure-ni (soy-simmered style).

It tastes great on its own, and they also recommend pouring dashi (Japanese soup stock) over it to enjoy it as dashi chazuke (rice with dashi).

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Kyoto Teppan-yaki Yui is a Teppan-yaki restaurant where you can enjoy premium ingredients such as kuroge Wagyu (Japanese Black beef), Ise ebi (spiny lobster), and awabi (abalone).

This hideaway restaurant sits in a back alley about a 10-minute walk from Shichijo Station, and you can enjoy your meal at a relaxed pace in its luxurious and stylish interior with an upscale feel.

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The "Musubi Course" lets you fully enjoy kuroge Wagyu (Japanese Black Wagyu) seared sushi and a lean kuroge Wagyu steak.

The steak is cooked with just the right amount of heat to bring out the full flavor of the beef, giving it a melt in your mouth taste. It comes with awa shoyu (foam soy sauce) and nama kuro kosho (fresh black pepper), so you can enjoy it with your favorite combination.

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The "Kuroge Wagyu (Japanese Black Wagyu) Katsu Sandwich," made with breaded beef tenderloin cutlet in sauce, is a popular item included in the dinner course and is said to be tender and delicious.

The sauce is said to have a rich flavor, yet leave a clean finish.

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Kyoto Dining Masayoshi, a 5-minute walk from Sanjo Station, is a steak dining restaurant where you can enjoy kurogé Wagyu Pine-gyu (Miyazaki-produced Japanese Black Pine Beef).

The interior, renovated from a 150-year-old kyo-machiya (traditional Kyoto townhouse), has a calm atmosphere, with table seating on the first floor and Private room seating on the second floor.

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The "Steak Lunch Set" at Suteeki Ranchi Seto, where you can enjoy tender and juicy steak, is a popular weekday-only set.

The savory aroma of garlic butter is said to whet the appetite and pair perfectly with the steak.

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The "Kuroge Wagyu (Japanese Black Wagyu) sukiyaki Special course" is a course where you can fully enjoy "Kuroge Wagyu Pine Gyu (Japanese Black Wagyu Pine-fed beef)," raised on feed blended with pineapple sake lees.

This richly red beef is said to be known for its tender texture and clear, high quality fat that tastes great.

Tokiwa is a Teppan-yaki restaurant located inside Hotel Okura Kyoto, directly connected to Kyoto Shiyakusho-mae Station on the Kyoto Municipal Subway.

From the restaurant on the 17th floor, you can enjoy beautiful seasonal views during the day, and the night view is also said to be wonderful, making it a great place to spend a luxurious time.

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The "Kuroge Wagyu (Japanese Black Wagyu) steak" is served with seasonal grilled vegetables. You can order it either A la carte or as part of a course, and it comes in fillet and Strip loin cuts.

The beef is said to be juicy and tender, while the vegetables cooked on the Teppan-yaki are packed with flavor and taste great.

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For the lunch course "7 dishes including live lobster and an 80g Domestic beef steak," the recommended item is the "live lobster Teppan-yaki".

The lobster is steamed on the teppan and then prepared to finish, and it is said to have an irresistibly tender and springy texture.

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Steak & Teppan-yaki Mikura is a place where you can fully enjoy Special Domestic Japanese Black Wagyu. It is located on the 3rd floor of a building just a short walk from Sanjo Station.

The restaurant has counter seating only, and it is known for the impressive performance 펼쳐지는 on the teppan grill.

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The "Domestic Japanese Black Wagyu steak" can be ordered either as part of a course or A la carte. You can request your preferred doneness, and it is served with expertly controlled cooking.

It is seasoned with a light touch of salt that brings out the good flavor of the beef, and it also goes very well with the special steak sauce and soy sauce served on the side.

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The pancakes in the lunch “Kyoto Ichi no Pancake & Steak Mini Plate Set” are popular, and they are slowly cooked on a Teppan-yaki griddle so you can enjoy their light and airy texture.

They are mildly sweet and go perfectly with the whipped cream and berry sauce served on the side.

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At Benjamin Grill Kyoto, located just steps from Karasuma Station, you can enjoy Aged meat diced steak and prime beef.

The stylish interior, with a New York-like atmosphere, is bright and lively, making it a great place to stop by casually.

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The "Aged meat diced steak," available both as part of a course or A la carte, is a popular menu item that lets you fully enjoy the flavor of lean beef.

The beef is grilled until nicely browned, cut thick and hearty, and has a pleasant bite that people say keeps them coming back for more.

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The lunch course “THE BENJAMIN BURGER SET” is a hearty menu that comes with a special soup and coffee.

The “Benjamin Burger” is said to be a great match of rich, melty cheddar cheese and a patty packed with the savory flavor of beef.

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Teppan Dining L’ajitto is a Teppan-yaki restaurant certified as Kyoto City’s first designated Miyazaki-gyu (Miyazaki beef) restaurant. You can enjoy carefully selected Miyazaki-gyu here.

Located a 6-minute walk from Kyoto Shiyakusho-mae Station on the Kyoto Municipal Subway, this standalone restaurant has the calm atmosphere of a kyo-machiya (traditional Kyoto townhouse).

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The recommended lunch course is the one centered on Miyazaki-gyu (Miyazaki beef) round steak.

It lets you fully enjoy Miyazaki-gyu, known for its rich aroma and mellow fat, and the wasabi (Japanese horseradish) served alongside adds a nice accent.

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The temari-zushi (bite-sized hand-rolled sushi balls) served in the course is a colorful assortment of nigiri topped with Miyazaki-gyu (Miyazaki beef), tamago (egg), and more, and comes in cute, round, one-bite pieces.

It is made with seasonal toppings at their best, and on this day guests could enjoy fresh hotate (scallops) and ikura (salmon roe).

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Steak House TAKAMI, located a 5-minute walk from Shintanabe Station, is a steakhouse where you can enjoy carefully selected kuroge Wagyu (Japanese Black beef). You can fully enjoy authentic Teppan-yaki dishes.

The interior, with both counter and table seating, is said to be bright and open.

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The "Hida beef Sirloin cap" is popular for its fine-textured meat and great taste, and you can order it either as part of a course or A la carte. It has a good balance of lean meat and marbling, and they serve it cooked just enough to bring out its flavor.

From the counter seats, you can watch the steak being cooked right in front of you.

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For the rice dish in the course, you can choose from 5 options, including plain white rice and gyusuji karee (beef tendon curry).

The garlic rice in the photo is said to have the fragrant aroma of garlic and a nice hit of soy sauce. With the gentle flavor of egg, it goes down very easily.

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Platinum Beef near Gion-Shijo Station is a place where you can casually enjoy carefully selected kuroge Wagyu (Japanese Black beef) with drinks.

Located on the second floor of a building, the hideaway-like interior has a stylish feel with colorful sofa seating lined up.

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The "Kuroge Wagyu (Japanese Black beef) steak," available A la carte, comes in Strip loin, filet, and lean cuts. Each one is thick and satisfying in portion.

The meat in every cut is moist and tender, and with each bite, rich flavor is said to spread across your palate.

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In addition to steak, the menu offers a wide variety of choices, including beef stew, Hamburger Steak, and assorted fried items you may want to enjoy together.

The “Kuroge Wagyu (Japanese Black Wagyu) Bolognese” in the photo is not only delicious, but also popular for being packed with plenty of Kuroge Wagyu and for its very hearty portion.

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Steak Shokudo Masayoshi Saiin Ten is a steakhouse just steps from Saiin Station. You can enjoy Angus steak, one of the world's three major beef varieties.

Inside the standalone house, there are table seats and Sunken kotatsu seating, with a warm atmosphere that lets you feel the comfort of wood.

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The "Angus Steak" is served on a piping hot Teppan-yaki plate, sizzling as it arrives with a look that really whets the appetite, and it is said to offer a rich, deep flavor.

You can keep it simple with rock salt, or season it to your taste with garlic sauce or soy sauce. It is available A la carte.

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The A la carte menu item "Pine-gyu (Pine Beef) Curry Rice" is a luxurious curry made with high quality Japanese Black Pine-gyu. The meat is tender and richly aromatic, and its sweet fat melts into the roux to give it more depth.

The spice level is mild, and it is said to be light enough to enjoy with ease.

Sandaya Honten Takaragaike Ten, in a quiet spot along Shirakawa-dori in Sakyo Ward, Kyoto City, is a restaurant with a lineup of Wagyu dishes made with carefully selected high quality meat.

Inside, chandeliers shine over the dining room, where guests can relax and enjoy their meal at spacious tables, and there are also fully private rooms that can be chosen based on the size of the group.

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The "Wagyu tenderloin steak course" lets you fully enjoy Special top quality beef, and is available in 90g140g180g courses.

It is served on a piping hot Teppan-yaki plate. It is said to be so tender that the knife slides right in, with sweet, melt in your mouth fat that tastes great.

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The popular "roast ham hors d'oeuvre" is served as the Appetizers in every course, and you can get one refill.

It comes topped with plenty of sliced onions and a special carrot dressing, which pairs perfectly with the juicy prosciutto.

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Steak House Poundo Kyoto Honten, just steps from Marutamachi Station on the Kyoto Municipal Subway, is a specialty restaurant where you can enjoy carefully selected steaks and Aged meat.

Set in a standalone Japanese-style building with a small inner garden, the charming interior has counter seats and Private rooms.

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The "Aged meat Course" features an "Aged Kuroge Wagyu Strip loin steak," which is popular for its rich red meat and full beef flavor.

The meat has a pleasantly firm texture, and with each bite, juicy, sweet fat gently spreads across the palate.

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The aged Wagyu steak jubako is the most popular lunch item and is available in limited quantities.

The aged Wagyu is so tender that it completely covers the rice underneath, and they recommend pairing the steak sauce with wasabi.