Steak around Kyoto-Kawaramachi Station! 13 recommended restaurants

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Gion Nikuryori Oka is a by reservation only restaurant on Yayoi Koji, a 7-minute walk from Hankyu Kyoto-kawaramachi Station.

Inside, you will find a refined wa-modern (Japanese modern) space. At the back of the restaurant, you can see a tsuboniwa (small courtyard garden), and the place also has the charm of a Kyoto-style machiya (traditional townhouse).

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The menu is course-only, and every course lets you enjoy Aged meat steak.

It is said to be cooked to perfection, concentrating the meat's rich flavor. It has a silky soft texture and is said to melt in your mouth.

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The photo shows the restaurant's signature oka-katsu. It is said to be crispy on the outside and surprisingly juicy on the inside.

Some reviews also say that the meat itself has a strong savory flavor, which goes well with the fragrant crust and tastes great.

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Benjamin Steakhouse Kyoto is a 6-minute walk from Kyoto-Kawaramachi Station. It is the Kyoto branch of a popular American steakhouse.

The chic interior, built around brown tones, has 145 seats in total, with counter and table seating, plus a VIP Private room.

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The photo shows the "USDA Prime T-Bone Steak."

You can enjoy the different flavors of the filet and Strip loin at the same time, making it very satisfying. Some reviews also say that the deep flavor unique to Aged meat slowly spreads across the palate and tastes great.

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The most popular option at lunchtime is the "Select Lunch," where you can choose your main dish.

The photo shows the Kyoto-produced Kuroge Wagyu (Japanese Black beef steak). It has richly marbled, melt-in-your-mouth meat, and the sweet, juicy fat is said to be delicious.

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Kyoto Teppan-yaki grow is a hideaway-style Teppan-yaki restaurant along Shijo-dori.

It is also in a great location, just a 1-minute walk from Exit 2 of Hankyu Kyoto-Kawaramachi Station, and the interior has a refined modern space.

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The "Kuroge Wagyu (Japanese Black Wagyu) Lean Steak" is said to have a fine textured meat quality, with a moist mouthfeel and delicate sweetness that you can really enjoy.

There is also a wide variety of yakumi (condiments), so you can enjoy changing up the flavors. Reviews say the Kyoto style foamed soy sauce is especially popular, with a delicate taste that brings out the meat's savory flavor.

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For courses where the main dish is a lean steak, you can change it to Chateaubriand, Tenderloin, or Strip loin for an additional fee.

Chateaubriand is said to be on another level, with the meat's natural sweetness, rich flavor, and tenderness all standing out.

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Kyoto Dining Seigi is a steak dining restaurant standing on Ryoma-dori, a 7-minute walk from Kyoto-Kawaramachi Station.

Set in a renovated kyo-machiya (traditional Kyoto townhouse) that is over 100 years old, the restaurant has a Kyoto-style Japanese modern space inside.

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People often line up for the weekday-only "steak lunch".

The lean steak is the kind you really chew to enjoy the flavor, and it seems you can have it cooked to your liking. The sukiyaki-style egg sauce has a touch of sweetness and is said to go great with rice.

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The Kuroge Wagyu (Japanese Black beef) sukiyaki course is also popular. For the first slice, the nakai (attendant) grills it with coarse sugar so you can really taste the flavor of the Kuroge Wagyu.

The well-marbled meat is tender and sweet, and it goes perfectly with the rich egg.

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Located along the Kamo-gawa (Kamo River), Steak Teppan-yaki Mikura is a 7-minute walk from the Kiyamachi North Exit of Hankyu Kyoto-Kawaramachi Station.

There are only 15 counter seats, and you can enjoy watching the steak cook right in front of you on the Teppan-yaki grill.

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They serve only Domestic Kuroge Wagyu (Japanese Black Wagyu) graded A4 or higher. The photo shows the "Domestic Kuroge Wagyu A5 Strip loin."

It also comes with the performance of flambéing right in front of you. The meat is tender and juicy, and it is said to be so soft it almost melts in your mouth.

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A popular lunch item is the "Kyoto Ichi no Pancake & Steak Mini Plate Set," and you can choose from 5 flavors.

The pancakes are cooked slowly and are said in reviews to be surprisingly soft and fluffy, with a light sweetness and great taste.

Photograph:yum_yum_yuno （ヤムヤムゆの）

Kobe Gyu Teppan-yaki Gion Noichi is a restaurant where you can enjoy Kobe beef Teppan-yaki and Kyoto cuisine.

Located on Gion Hanamikoji, it has a refined atmosphere inside. There are counter seats where you can enjoy your meal while looking out at a garden-style inner courtyard, as well as 2 fully private rooms.

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They buy whole Kobe beef (premium wagyu from Kobe), so you can enjoy rare cuts and top grade meat that rarely makes it to the market.

The photo shows the "Kobe Beef Betsukaku Gokujo Akami Steak." Though it is lean, it has fine marbling and a tender texture, and lets you enjoy the sweet fat and juicy meat.

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With the course, you can also enjoy Cold Appetizers and Hot Appetizers made with Kobe beef. The photo shows the “100% Kobe Beef Mini Hamburger Steak.”

The coarsely ground Hamburger Steak is satisfyingly meaty, and its refined flavor is said to pair beautifully with the aroma of the porcini sauce.

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Kyoto Gion Teppan-yaki Plancha Ken stands quietly in a back alley not far from Yasaka Jinja (Yasaka Shrine).

The calm interior has 22 seats in total, and from the counter seats you can watch the cooking performance up close.

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The menu basically consists of course meals only, and every course lets you enjoy A5-ranked Kuroge Wagyu (Japanese Black Wagyu) steak.

The fillet in the photo is said to have a clean, rich flavor and be so good that you would want to keep eating it forever.

Photograph:美味しいお酒と美味しい料理✨

There were also many reviews praising the omar ebi (lobster) with American sauce, made with live lobster.

The lobster is packed with meat, tender and springy, and the more you chew, the more its rich flavor comes through.

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Kyoto Steak Nandaimon Nishiki Ten, located one street off Nishiki Market Shopping Street, is a restaurant known for its charming Kyoto style Japanese setting.

There are 20 seats in total, including table seating with a view of the tsuboniwa (small courtyard garden) and zashiki (tatami seating).

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All of the steaks are made with A5-ranked Kyoto Kuroge Wagyu (Japanese Black beef), Hirai-gyu.

The “Special Kuroge Wagyu Sirloin cap Steak” is said to have just the right amount of marbling and a melt-in-your-mouth taste.

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The photo shows the "Special Kuroge Wagyu (Japanese Black Wagyu) hitsumabushi set meal." Reviews say the meat is tender and seasoned with a sweet and savory flavor, making it delicious even on its own.

When you add yakumi (condiments) and pour over the dashi (broth), it becomes gentle and mild in flavor.

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Purachina Biifu (Platinum Beef) is a restaurant about an 8-minute walk from Kyoto-Kawaramachi Station, just off Shijo-dori on Yamatooji-dori.

The casual interior, done in a wood-grain style, feels comfortable, and there are counter seats, table seats, and terrace seats.

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The steaks let you enjoy Kuroge Wagyu (Japanese Black beef) selected daily by the owner, who has many years of experience as a butcher.

The appeal is the perfect level of doneness that brings out the full flavor of the meat. Diners also like that the texture is neither too soft nor too firm, and that it is thick-cut yet easy to eat.

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Many reviews also stood out for recommending the most reordered item, the "homemade potato salad."

It comes with a freshly fried croquette that is crispy on the outside and fluffy on the inside, and it is said to have an addictive taste.

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At Kobe Beef Kisshokichi Kyoto Honten, you can enjoy steak while taking in views of the Kamo River and Kyoto scenery.

Located along Kiyamachi-dori, a 5-minute walk from Kyoto-Kawaramachi Station, the restaurant is said to have a refined interior.

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The most popular option is the "Kobe gyu (Kobe beef) Teppan-yaki full course," a 7-course meal featuring Kobe gyu and seasonal Kyo-yasai (Kyoto vegetables).

The main dish, "Kobe gyu Special Marbled Steak," has a great balance of sweet fat and the rich flavor of lean meat, and many people seem deeply impressed by how good it is.

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The plain white rice at Hachidaime Gihei is said to have large, glossy, plump grains, and it pairs perfectly with the steak.

You can also upgrade with options like "Kobe beef garlic" or "Kobe beef tendon curry."

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Enshutsu Teppan-yaki Steak & BAR Cocotte α Kawaramachi Honten is a steak restaurant by reservation only. It is located on Kiyamachi Street, a 7-minute walk from Kyoto-Kawaramachi Station.

The interior has a chic atmosphere centered on black, and there are 15 seats in total, with counter and table seating.

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Just as the name suggests, you can enjoy a fiery performance right on the Teppan-yaki grill in front of you.

The production region of the meat changes depending on what is available, and they serve steaks made with kuroge Wagyu (Japanese Black beef) rated A4 or higher from around Japan.

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The Strip loin steak is rich with fat and has a strong savory flavor, making it highly satisfying.

The Kyo-yasai (Kyoto vegetables) served on the side are also carefully prepared and grilled. When eaten with salt, they let you enjoy the ingredients' natural taste even more.

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Located on the 8th floor of Daimaru Kyoto, Santaya Honten Yasuragi no Sato Daimaru Kyoto Restaurant Ten lets you enjoy steak in a chic, calm setting.

There are 56 seats in total, with table seating and Private rooms.

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The steak is served on a heated Teppan-yaki plate, and you cook it yourself to your preferred doneness.

With the “Kuroge Wagyu (Japanese Black Wagyu) fillet steak course,” you can enjoy top grade A5 steak. Since it has little fat, it is not too rich, and you can enjoy it to the last bite.

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The house specialty, "rosu hamu (loin ham) hors d'oeuvre," is said to be light yet full of deep flavor.

Many reviews also rave about the dressing, saying it has a rich carrot flavor with good depth and a clean finish.

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Premium Pound Gion Ten is a counter seating only restaurant located a 7-minute walk from Kyoto-Kawaramachi Station.

The interior has a refined and calm atmosphere, and the warm, friendly service is said to be one of the reasons for its popularity.

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You can enjoy steaks of Kobe Beef and Kuroge Wagyu (Japanese Black Wagyu) aged in a dry-aging room.

The aged Kobe Beef is said to be tender, with a strong aroma and rich flavor. They cut it into bite-size pieces so it is easy to eat, and you can enjoy changing up the flavor little by little with salt, wasabi, soy sauce, and more.

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Among Tabelog reviewers, the lunch menu item "Kobe beef Teppan-yaki Hamburger Steak" is also popular.

You can choose either the house demi-glace sauce or oni-oroshi ponzu (coarsely grated daikon radish with ponzu). The demi-glace sauce has a light aroma of wine and pairs very well with the meat.