2026 Kyoto Yakiniku Yazawa: Butcher-Run Wagyu at Shijo-Karasuma

The main course features a variety of selected cuts. The daily recommended rare cuts change based on availability; common ones include ‘misuji’ (top blade beef, very soft and sweet), ‘Ichibo’ (rump cap, with a good balance of lean meat and marbling), and thick-cut filet or Chateaubriand. Beef tongue and skirt steak also frequently appear on the menu. The thick-cut tongue is firm but not tough, with evenly distributed fat. Staff adjust the heat according to the cut and serve it directly once grilled, changing the grill plate to prevent residual fat from affecting the flavor of the next piece of meat.

For the finish, you can choose Wagyu claypot garlic rice or cold noodles with sudachi and lime. The claypot rice contains coarsely chopped Wagyu and garlic, with every grain of rice absorbing the fat and dashi, providing a very satisfying end to the yakiniku. The cold noodles are refreshing and palate-cleansing, suitable for those who want to maintain a light feeling after eating yakiniku.

Overall, this is a yakiniku restaurant centered on being ‘butcher-run’. It does not pursue large portions or bold eating styles, but rather brings out the delicacy and softness of Kuroge Wagyu to the extreme. From the freshness of the beef tartare and the melt-in-your-mouth sirloin Yazawa-yaki to the layered differences of various rare cuts, the dedication to meat selection is clear. If you are looking for a high-end yakiniku restaurant in Kyoto with a clear standard where staff grill for you, this is a choice worth considering.