Kyoyakiniku Hiro Yasakatei
Yakiniku (BBQ)
Born in Kyoto, this yakiniku-meets-kaiseki restaurant is shaping its own culinary narrative in the ancient capital.
Restaurant Details
On the corner of Yasaka Street and among rows of historic Japanese townhouses, the entrance to Kyoyakiniku Hiro Yasaketei guides guests up along a moody-lit stoned path. The lavish restaurant occupies a traditional mansion originally built by a wealthy merchant during the early Showa era. Even after 100 years, the interior and architecture remains true to its original build: coffered ceilings, tatami-matted floors, sunken tables and panels covered in shoji papers. The broad glass windows reveal the view over the 330-square-meter garden, delivering movie-set Showa glamour in spades.
Initially billed as wagyu yakiniku fine-dining establishment, Kyoyakiniku Hiro Yasakatei delivered a more intriguing proposition with fusions of kaiseki cuisine. The restaurant purchases whole cattle straight from the Kyoto Meat Wholesale Market. Meat comes in faster — and that means fresher — without intermediaries. Without tethering to one regional breed, the restaurant follows its own stringent criteria.
Cuts are prepared in-house and plotted out to different lineups of beef: the tender wagyu yukhoe (beef tartare) with egg yolk hits all the right receptors, but more impressive is the crosshatch-scored thick tongue that’s grilled right in front of you. The secret is in the sauce, which segues from full-bodied soy sauce, green onion and miso-based sauce to special “red mud” sauce.
Appetizers and side dishes are just as unmissable. Diners fall in love with the hassun, which sets the seasonal theme and might include delicacies like simmered red snapper, homemade sesame tofu with miso sauce and honeycomb tripe. Don’t leave just yet: head to the swish, handsome salon to enjoy post-supper coffee.
It’s a fusion of yakiniku and kaiseki cuisine in this delightful course. The menu features the best seasonal ingredients of Kyoto, from the steamed dishes and a seasonal second course called “hassun” to the beef tongue beautifully scored in a cross-hatch pattern and gratifying sirloin. The “horakumori” is a chateaubriand block served on horakuyaki plate (a type of Japanese roasting pan). The course includes a souvenir and an all-you-can-drink option. ※ The drink needs to be finished before guest...
It’s a fusion of yakiniku and kaiseki cuisine in this delightful course. The menu features the best seasonal ingredients of Kyoto, from the steamed dishes and a seasonal second course called “hassun” to the beef tongue beautifully scored in a cross-hatch pattern and gratifying sirloin. The “horakumori” is a chateaubriand block served on horakuyaki plate (a type of Japanese roasting pan). The course includes a souvenir and an all-you-can-drink option. ※ The drink needs to be finished before guest...
Every plate that lands on the table is a near-faithful ode to wagyu beef. Seasonal ingredients set the scene for a blissful meal that features wagyu beef sushi, a unique “horakumori” assortment of tongue, fillet, sirloin and rare part, and wagyu beef skirt steak served in a traditional Japanese roasting pan. Start the meal with champagne and end it with dessert. ※ The drink needs to be finished before guests can order a new one.
Every plate that lands on the table is a near-faithful ode to wagyu beef. Seasonal ingredients set the scene for a blissful meal that features wagyu beef sushi, a unique “horakumori” assortment of tongue, fillet, sirloin and rare part, and wagyu beef skirt steak served in a traditional Japanese roasting pan. Start the meal with champagne and end it with dessert. ※ The drink needs to be finished before guests can order a new one.
It’s a splendid feast of wagyu beef and Kyoto cuisine, evidenced by the exquisite wagyu yukhoe — Japanese beef tartare — and assortments of beef cuts like the tongue and other rare parts. The “horakumori” refers to the stunning presentation of the meat platter of meat in a horakuyaki plate — a type of Japanese roasting pan. ※ The drink needs to be finished before guests can order a new one.
It’s a splendid feast of wagyu beef and Kyoto cuisine, evidenced by the exquisite wagyu yukhoe — Japanese beef tartare — and assortments of beef cuts like the tongue and other rare parts. The “horakumori” refers to the stunning presentation of the meat platter of meat in a horakuyaki plate — a type of Japanese roasting pan. ※ The drink needs to be finished before guests can order a new one.
Kyoyakiniku Hiro Yasakatei Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Kyoyakiniku Hiro Yasakatei Business Days
Kyoyakiniku Hiro Yasakatei Address
11-9 Komatsucho, Higashiyama-ku, Kyoto, 605-0811, Japan
Kyoyakiniku Hiro Yasakatei Access Info
Kyoyakiniku Hiro Yasakatei is a 10-minute walk from Gion-shijo Station on the Keihan Main Line or a 12-minute walk from Kawaramachi Station on the Hankyu Kyoto Line.
Kyoyakiniku Hiro Yasakatei Phone Number
Kyoyakiniku Hiro Yasakatei Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Featuring beautiful landscapes from mountain to sea, Kyoto Prefecture conveys traditional Japanese culture through its architecture and gardens, art and artisanal crafts, and delicious local cuisine made from regional produce.
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