Sukiyaki around Kyoto-Kawaramachi Station! 11 popular spots that will leave your stomach and heart Manzoku

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Kyoto Sanjo Haku is a reservation-only kappo (traditional Japanese fine dining) restaurant facing Kiyamachi-dori.

Inside, a renovated building from the end of the Edo period has a charming Kyoto atmosphere. In a Private room, you can take your time enjoying sukiyaki while looking out at the tsuboniwa (small inner garden) and the Kamo River.

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The fully attended sukiyaki (Japanese hot pot) is made without coarse sugar and finished using only the house special warishita sauce.

The "Wagyu sukiyaki kaiseki (traditional multi-course meal)" lets you fully enjoy the gentle sweetness of the warishita and the rich flavor of the meat. It also comes with a wide variety of seasonal vegetables, so you can enjoy many different textures and flavors.

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The sukiyaki kaiseki meal made with branded wagyu (Japanese premium beef) is also popular.

The "Omi gyu (Omi beef) Strip loin Sukiyaki Kaiseki" features meat so tender you can cut it easily with chopsticks. It seems to have a rich sweetness from the fat without feeling too heavy, so you can enjoy it all the way through without getting tired of it.

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Hoheto is a by reservation only restaurant located a 1-minute walk from Exit 1A of Kyoto-Kawaramachi Station.

The interior seems to have the refined feel of Gion while still offering a space where you can relax and enjoy yourself without feeling stiff. In addition to counter and table seating, there are also Private room options with a sense of privacy.

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The most popular option is the "Kuroge Wagyu (Japanese Black beef) Sukiyaki All you can eat Course."

The large slices of meat are said to have refined sweetness in the fat and rich savory flavor. The sweet and salty seasoning pairs wonderfully with the egg and the strongly sweet Koshihikari rice.

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As an option, you can add Kobe beef to the Kuroge Wagyu (Japanese Black Wagyu) course and compare the two.

Kobe beef is said to have delicate fat, with a tenderness that seems to melt away as soon as you take a bite. Some reviews also say that its mellow richness when dipped in egg is in a class of its own.

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Kyoto Gyu Kaiseki Inayoshi, located along the Kamo River (Kamogawa River), has great access, just a 4-minute walk from Exit 1 of Kawaramachi Station.

The elegant and spotless interior has 78 seats in total, including Sunken kotatsu seating and tatami Private rooms. In summer, you can also enjoy sukiyaki on the noryo-yuka (riverside summer terrace).

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For dinner, you can choose the main meat dish in the course.

The sukiyaki made with Kyoto-gyu (Kyoto beef) is prepared Kyoto style, seared with coarse sugar. The warishita broth has a light hint of apple, giving it a sweeter flavor.

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Many reviews also rave about the "file katsu sando (fillet cutlet sandwich)" on the course menu.

The Kyoto beef cutlet is said to be melt in your mouth tender, and the contrast with the crisp texture of the bread is excellent and delicious.

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At Kyoto Dining Seigi, tucked away on Ryoma-dori, you can enjoy sukiyaki in a renovated kyo-machiya (traditional Kyoto townhouse) space.

The 1st floor has table and counter seating, while the 2nd floor has Japanese modern Semi-private rooms, and the attentive service also seems to be one reason for its popularity.

The Kuroge Wagyu (Japanese Black Wagyu) sukiyaki course comes in three rank levels depending on the type of meat.

The meat, with just the right amount of marbling, melts before you even bite into it, and the aroma of the sweet and savory warishita (sukiyaki broth) slowly spreads across your mouth.

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The sukiyaki course is said to end with a light, refreshing dessert.

The photo shows lemon sherbet. It has a bright, crisp tang and is said to be the perfect refreshing finish after sukiyaki.

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Taishu Sukiyaki Hokuto Shijo Karasuma Ten is located just a short distance from Daimaru Kyoto.

The stylish, nostalgic interior is said to be a warm space that gives you a sense of old time charm. There are 60 seats in total, and it is such a popular place that lines are not uncommon.

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The sukiyaki is served with all the ingredients already arranged in the Hot Pot, and you finish it yourself at the table.

The photo shows the sukiyaki made with the "[Toku] Awa Kurogyu (Awa Black Wagyu) Gokusen Roast." The meat is tender and juicy, and the sweet savory warishita sauce coats it well, making it a great match for rice.

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The photo shows the recommended "sukiyaki chahan (sukiyaki fried rice)" To finish, made with the leftover sukiyaki sauce.

It is popular for being delicious, with the sauce packed with the good flavors of meat and vegetables coating the rice well.

Photograph:【京都】ご飯屋めぐりYama

Shabu Shabu Sukiyaki Tabehodai Wagyu to Buta Sanjo Kawaramachi Ten is a restaurant located a 6-minute walk from Exit 3-A of Kyoto-Kawaramachi Station.

The chic interior has a calm atmosphere. Outside the large windows, you can enjoy Kyoto’s beautiful cityscape.

The most popular option is the "Satsuma Nishiki Gyu (Satsuma Nishiki Beef) Special loin and belly with Nangoku Mugi Buta (Nangoku barley-fed pork) All you can eat," and you can choose either sukiyaki or shabu-shabu.

They say the sukiyaki warishita sauce is only lightly sweet. The Satsuma Nishiki Gyu has fine marbling and melts in your mouth, with elegant sweetness and rich flavor that gently spread out.

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Nangoku Mugibuta (barley-fed pork from the south) comes in a wide range of cuts, including loin, Chuck Eye Roll, and belly, so diners can enjoy the differences between each part.

The meat is tender with a light sweetness, and some reviews say it goes perfectly with the warishita (sukiyaki broth).

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Just a 2-minute walk from Kyoto-Kawaramachi Station, Pontocho Shabu Shabu Sukiyaki Kiraku stands in the lively Pontocho area.

The interior has a Japanese feel, with 30 seats in total, including 4 counter seats and 26 table seats. There are also Semi-private room options where you can relax without worrying about the people around you.

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Among Tabelog reviewers, the popular choice is the “Toki Course,” where you can choose either sukiyaki or shabu-shabu.

The sukiyaki pairs a high quality warishita sauce with the fine fat of kuroge wagyu (Japanese Black Wagyu), making it easy to keep eating. It also goes great with the egg sauce whipped into an espuma-like foam.

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The light "Inaniwa udon" is said to be the perfect finishing dish after a rich sukiyaki.

The smooth, chewy noodles go down easily, and the elegant broth packed with umami is something you can enjoy to the last sip.

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Izutsuya Pontocho Ten is a specialty restaurant for beef dishes run by a butcher.

Tucked away down one of Pontocho’s narrow alleys, it offers sukiyaki (Japanese hot pot with thinly sliced beef) with a view of the Kamo River. Inside the renovated kyo-machiya (traditional Kyoto townhouse), you’ll find a charming Japanese style space, and the attentive service is also said to be one of its strong points.

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The sukiyaki (Japanese beef Hot Pot) is fully attended, and cooking it in a nambu tekki (cast iron pot) lets the flavors soak in well.

You can choose between lean meat and marbled meat. The marbled meat is said to have a melt-in-your-mouth texture the moment you take a bite.

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The photo shows the meat from the "Idutsuya Akami Sukiyaki Course," and it has such beautiful marbling that you would hardly think it was akami (lean meat).

It is light yet full of flavor, and reviews say it pairs perfectly with the rich sakura tamago (cherry blossom eggs) from Mizuho Farm in Kyotanba.

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Motsu Nabe Sukiyaki Isshin is on Kiyamachi-dori, a 5-minute walk from Kyoto-Kawaramachi Station.

The restaurant has a lively atmosphere and feels spacious, with 80 seats in total, including 18 counter seats and 62 table seats. It tends to get especially busy in winter, so they recommend making a reservation.

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The photo shows the “Shifuku no Wagyu Sukiyaki (Blissful Wagyu Sukiyaki)” made with Japanese Black Wagyu.

The sweet and savory balance of the warishita (sukiyaki broth) is said to be just right, letting you fully enjoy the rich flavor of the high quality, tender meat. It also comes with udon to finish, making it look highly satisfying.

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The "Wagyu motsu-nabe (Wagyu offal Hot Pot)," known for its broth simmered for 72 hours, comes in two choices: a light soy sauce flavor or a rich miso flavor.

The large pieces of motsu have no off notes and a bouncy texture, and the fat is not too heavy.

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Omi Gyu Sukiyaki Shabu Shabu Miyako is a 5-minute walk from Kawaramachi Station, along Ryomadori.

The wood-based interior has 20 table seats. Curtains divide the space between tables, so you can enjoy your meal at a relaxed pace.

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The sukiyaki made with cotton candy instead of coarse sugar is available only as part of a course.

The warishita sauce with the melted cotton candy has a gentle sweetness, with a unique aroma and depth. The certified Omi gyu (Omi beef) is tender and full of flavor, and the fat is not heavy either.

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Many reviews also rave about the namafu dengaku (grilled wheat gluten with miso).

It uses awafu (millet wheat gluten) from Hanbeifu, a longtime favorite in Kyoto, and it seems you can enjoy two kinds of flavor with the house special red miso and white miso. It has a soft, springy texture that people say is irresistible.

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Gion Gyuzen is located not far from Yasaka Jinja (Yasaka Shrine).

Inside, the restaurant has a traditional Japanese feel, with 230 seats in total, including counter seats, Sunken kotatsu seating, and table seating. The service is also polite, and guests seem to have a high level of Manzoku with the service.

For sukiyaki, the price changes depending on the grade of meat, from "[Special Pork] All you can eat" to "[Omi gyu (Omi beef)] All you can eat".

According to reviews, the sweet and savory warishita (sukiyaki broth) has a refined taste, and the vegetables soak up plenty of flavor and taste great.

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All you can eat is also available with "sukishabu," which lets you enjoy shabu-shabu and sukiyaki at the same time.

The marbled Wagyu is said to have a tender texture and melt in your mouth the moment you take a bite. The broth for the shabu-shabu is light and is said to pair beautifully with the rich sukiyaki.