Pursuing the Full Depth of Wagyu Beef's Natural Umami

Mibu Nikudō Itsuki

Tabiiro’s picks: signature dishes

An indulgent "Omi Beef Cutlet Sandwich" that highlights the rich, savory flavor of the beef

"Omi Beef Cutlet Sandwich," a House Specialty for Meat Lovers

The restaurant's most popular item is the "Omi Beef Cutlet Sandwich," which offers an indulgent taste of the rich umami of "Omi Beef." Cooked to just the right degree, the cutlet is crisp and aromatic on the outside while remaining juicy inside, with the beef's deep umami and the sweetness of its fat becoming more pronounced with each bite. Only the particularly tender, high-quality center portion of exceptionally fresh skirt steak is used, giving the meat a moist, tender texture. Once available only as part of a course, this specialty was added à la carte in response to frequent requests such as "I'd love more of the cutlet sandwich" and "I wish I could order it on its own."

Popular pairings

Owner-selected chateaubriand with striking marbling

"Hirai Beef Chateaubriand Steak"

Known as "Nikuho" (meaning treasured meat), the branded "Hirai Beef" is highly regarded by leading chefs and has won numerous awards at competitions across Japan. This indulgent course centers on its rare chateaubriand cut. The fine-grained texture and delicate fat of "Hirai Beef" are brought to the fore, with moist, tender meat and rich umami that unfolds on the palate. The beef's sweetness and full aroma become more pronounced with each bite, truly embodying the concept of "savoring meat." Sake and shochu selected to complement the meat dishes offer even more nuanced pairings.

Must-try signature dish

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  The Elusive "Tako Rice," Unavailable on the Open Market

  "Tako Rice," described as so delicious that "no side dishes are needed," is a Chiba Prefecture specialty that has been selected as rice presented to the Imperial Household and was once named Japan's best-tasting rice at the "National Voluntarily Distributed Rice Competition." The "Rare Tako Rice and Beef Bone Soup Set" puts this prized rice at the center, with each order cooked until plump in a "Banko ware" earthenware pot.

Restaurant highlights

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  "Hirai Beef," with a deep, naturally rich beef flavor

  Exploring Beef's Natural Character with Brand-Name "Hirai Beef"

  The menu features premium branded "Hirai Beef," prized for the rich aroma, refined fat, and deep umami characteristic of wagyu. Each cut is prepared and cooked to bring out its individual qualities, resulting in simple dishes that highlight the natural depth and appeal of the beef. The owner's attention to the meat is evident throughout the menu, with each dish delivering a distinctive flavor.

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  Owner-selected sake, including rare labels

  Wagyu Beef Pairings with Sake Selected by the Owner

  Sake selected by the owner brings out the umami of the wagyu, including the limited-time "Banshu Ikkon" brewed by Sanyohai Shuzo in Shiso, Hyogo Prefecture, known as one of the birthplaces of sake, and rare local sake produced in small batches by Joyo Shuzo in Kyoto Prefecture. Each sake is kept at the temperature best suited to its style so its inherent character can be fully appreciated. A choice of ochoko sake cups is also available.

Interior

A welcoming space blending the warmth of wood with modern style

Counter seating makes up most of the interior, bringing the sound of meat sizzling, its rising aroma, and the chef's skilled movements into close view. Subdued lighting and wood-grain finishes create a casual yet sophisticated setting. The restaurant also suits dates and anniversary meals with someone special.

From the Tabiiro Editorial Team

At this kappo-style restaurant, select wagyu, including the branded "Hirai Beef" and "Omi Beef," is prepared using Japanese culinary techniques and finished right in front of diners at the counter. The "Kiwami" course, featuring "Hirai Beef" chateaubriand, is especially recommended for special occasions. A wide selection of sake and shochu also makes it easy to explore pairings with the food. It's well worth stopping by when you're in Kyoto's Mibu area.