Meat Kappo Dining for True Connoisseurs of Fine Meat

Gion Ushiakari

Tabiiro’s picks: signature dishes

Savory flavor infused with the aroma of charcoal grilling

Carefully selected, high-quality beef chosen for the unique qualities of each animal

Boldly grilled over charcoal

A cut carefully prepared by the chef

Rare "Purebred Tajima-Lineage Manyo Beef Sirloin" from Tottori

"Purebred Tajima-Lineage Manyo Beef" is a rare beef descended from the Tajima bloodline, also associated with "Kobe Beef" and raised slowly in Tottori Prefecture's rich natural environment. Known for its tender texture, sweetness of the fat, and deep umami, the sirloin is especially notable. It is charcoal-grilled in a custom-made furnace by Rokunabe, with the chef adjusting the heat to the condition of the meat to retain its flavor. The aroma of charcoal further enhances the beef, while its rich flavor unfolds from the first bite. As it is chewed, the sweetness of the high-quality fat and deep richness develop into a lingering, melt-in-the-mouth finish. This richly layered dish showcases beef selected for those who appreciate its quality.

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  Beef's Natural Umami Enhanced by Aging and Charcoal Grilling

  The beef is stored in whole cuts in an aging chamber, with humidity and surface dryness monitored to bring out its umami. When served, bone-in cuts are sliced tableside and grilled over charcoal. The sound and aroma of freshly cut beef cooking over the coals add to the experience, while the beef, reflecting the producer's dedication, is served at its best.

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  Carefully Sourced "Purebred Tajima-Lineage Manyo Beef"

  Selected "Purebred Tajima-Lineage Manyo Beef" is sourced through a longstanding relationship of trust with "HANAFUSA" in Tottori. The owner personally visits the production area and speaks directly with producers to learn about the cattle's environment and rearing practices. Raised on quality feed in a well-managed environment and monitored from birth, the cattle develop the deep umami and beautiful sheen that the restaurant values.

Restaurant highlights

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  Gion indulgence for all five senses

  The Pleasure of Watching Meat Kappo Dishes Come Together

  At "Gion Ushiakari," the appeal extends beyond the finished dish to the preparation unfolding at the counter. The beef is first presented bone-in, while the chef explains how best to enjoy each cut. Slicing the large cut of meat in front of diners adds a sense of drama, and grilling it over charcoal brings aroma and sound into the experience as well as visual impact.

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  A fusion of Fukui's bounty and Kyoto sensibility

  The best of Kyoto and Fukui Prefectures comes together here. The chef, originally from Fukui, is driven by a desire to share the appeal of his home prefecture's ingredients and sake in Kyoto. Rather than simply incorporating ingredients from Fukui, he combines them with the culinary techniques and sensibilities he has developed in Kyoto, creating dishes found only here, including Fukui-style 100% buckwheat soba. By bringing out the strengths of both regions, the restaurant continues to pursue cuisine of exceptional quality.

Interior

A refined moment surrounded by the charm of a traditional machiya townhouse

The calm atmosphere blends naturally into the historic streetscape of Kyoto's Gion district. Preserving the character of a traditional Kyoto machiya townhouse, the interior combines old-world charm with the refined look of a renovated traditional home. Contemporary touches are incorporated through the cuisine, tableware, lighting, and other details, while the space is designed for comfort throughout. The setting adds a sense of occasion to leisurely meals and creates a special escape from the everyday.

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  The Chef's Culinary Skills on Display Up Close

  The central counter is designed in detail to create the right distance between diners and the chef. With the counter and eye level carefully aligned, the full process of cutting the meat and grilling it over charcoal unfolds up close. The sounds, aromas, and moment the meat comes off the grill make this a prime seat for taking in the preparation with all five senses.

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  A Private Dining Room for Special Occasions

  The calm setting retains the character of a traditional Kyoto machiya townhouse and is well suited to birthdays, anniversaries, and business dinners. Private rooms are also available, pairing courses designed for special occasions with a setting for spending time with someone important. The restaurant can also accommodate requests for surprises, making it a fitting choice for a memorable day.

From the Tabiiro Editorial Team

The commitment to the rare "Purebred Tajima-Lineage Manyo Beef" and its high quality stood out. Hearing directly from the owner about the sourcing and approach to the beef further highlights its appeal. The calm, refined interior is also well suited to special occasions such as anniversaries and business dinners. Selected beef and an elegant setting come together for a memorable time.