祇園　肉料理おか

【祇園 肉料理おか / cræft コンセプト】

cræft :(古英語)

技を超え、知恵と精神、命が響き合う。そこに一皿は生まれる。

なぜ、肉を焼く場所に祇園を選んだのか。

それは、祇園が単なる華やかさの街ではなく、静けさの奥に深い美意識を宿す、特別な場所だからです。

この地に息づく「陰翳の美」「間の文化」「もてなしの心」は、私たちが追い求める“cræft”の精神と静かに響き合います。

ここでは、派手な演出や過剰な装飾は必要ありません。

一片の肉に込められた命の記憶と、火を通すことで立ち上る深い香り。その儚くも強い美しさこそが、最上のもてなしであると信じています。

熟成によって時間と向き合い、焼きの技で生命の記憶を呼び覚ます。

噛み締めるほどに広がる旨味と余韻は、単なる「美味しさ」を超えて、人の心に問いを残す体験となるでしょう。

なぜ祇園なのか。

それは、この静寂と美意識の街でこそ、命への祈りと向き合う

「新しい肉文化」が生まれると信じているからです。

料理は技術では終わらない。一皿を通して、人の心に何を残すのか。

それこそが、私たちの “cræft”。祇園という「静謐の舞台」で、私たちは肉料理に命の物語を重ねています。

◆肉焼き師が仕上げる

熟成和牛肉の炭火焼きステーキ

四季折々の肉料理と、季節のデザートもお楽しみいただけます

肉焼き経験15年以上の職人技；遠火でゆっくりと繊維を解くように火入れし、肉をリラックスさせることで旨味を引きだします。脂が3種類の炭に焼け落ち点火すると、炎が立ち上がりその際に出る煤と肉を絡めると、香ばしさと苦味が生まれます。600°以上の炎で表面を焦がし焼き上げると、サクッ！ガシッ！ジュワッ！とした食感を得れ、何層もの味わいをお楽しみいただけるステーキとなります。

また食べ疲れないように、余分な脂は炎で焼き落とします。

【牛肉 】

脂と赤身のバランスの良い良質な和牛肉を厳選しています。

（粗飼料と水には配慮し、安全で肉質の詰まった小さな牛）

生産者の顔がわかる日本の乳牛や、野生牛（ジビーフ：ジビエとビーフの造語）」も仕入れます。

【Gion Meat Cuisine Oka | cræft Concept】

cræft : Old English

Beyond technique—where wisdom, spirit, and life resonate. There, a single plate is born.

Why choose Gion, Kyoto as the place to master the art of fire and meat?

Because Gion is not merely a place of elegance and spectacle;

it is a town where profound aesthetic sensibilities dwell quietly beneath its serenity.

The essence of “yin and shadow,” the culture of “ma” (the beauty of space and pause), and the heartfelt spirit of hospitality—

these timeless values resonate deeply with the philosophy of cræft we pursue.

Here, extravagant presentations and excessive embellishments are unnecessary.

In a single cut of meat, we preserve the memory of life; and through fire, we awaken its deep aroma.

We believe that this fleeting yet powerful beauty is the highest form of hospitality.

Through aging, we engage in dialogue with time.

Through fire, we recall the essence of life.

Each bite unfolds layers of flavor and lingering aftertaste, becoming an experience that leaves a question in the heart, beyond mere deliciousness.

Why Gion?

Because only in this town of stillness and refined beauty can we quietly confront the prayer of life and give birth to a “new culture of meat.”

Cooking does not end with technique.

Through every plate, we ask: What will remain in the heart?

This is our cræft.

On the tranquil stage of Gion, we weave the stories of life into every dish.

【Meat Artisan】  

With over 15 years of experience in meat grilling, our craftsman slowly cooks the meat over indirect heat, allowing the fibers to relax and enhancing the umami flavor. As the fat drips onto three types of charcoal, flames rise, and the soot produced combines with the meat, creating a savory aroma and slight bitterness. By searing the surface at over 600°F, we achieve a crispy, firm, and juicy texture, allowing you to enjoy multiple layers of flavor in the steak. Additionally, to prevent fatigue from excessive fat, we burn off any excess fat with the flames.

【Wagyu】  

We carefully select high-quality meat with a good balance of fat and lean meat. Our offerings primarily include local Omi beef and mother cows (black-haired Wagyu females that have given birth), as well as organic beef from Hokkaido (completely free-range wild cattle: Gibeef) and Tokachi young beef (dairy cattle).

【Aged Meat】  

Aged meat refers to meat that has been stored at low temperatures for a certain period, resulting in enhanced flavor and tenderness. However, there is no official definition in Japan. To create aged meat that has a pleasant nutty aroma and the right amount of moisture removed, specific knowledge, skills, experience, and environmental conditions are necessary; otherwise, it can lead to spoilage rather than aging. We cultivate specific strains of bacteria over several years and have established a dedicated aging chamber. The aging period is approximately 30 to 60 days. We carefully manage the moisture content of the meat, prioritizing juiciness and aromatic balance.

コース価格

⚫夜　一部16時スタート、二部19時スタート

¥25,000(27,500)     MATSU 12皿

季節の食材と暦をとり入れたコース料理は、月毎に変わります。

¥21,819(24,000)     UME　11皿

こちらのコースは一品少なく(人気のシャトーブリアンのビフカツが付いていません）

美味しい肉を少しづつ召し上がっていただけるコースです。

⚫昼　12時スタート

                       ¥12,000(13,200）　 KOKE  8皿

季節の食材からステーキ、そしてデザートまで楽しんでいただけるコース内容です。

※別途サービス料10％頂戴いたします。

course price

⚫︎Evening＊Part1starts at 4pm,

Part2 starts at 7pm

¥25,000(27,500) MATSU　　12 dishes

The course meal, which incorporates seasonal ingredients and the calendar, changes every month. The main dish features a substantial charcoal-grilled steak made from aged meat.

 ¥21,819(24,000) UME　　11 dishes

This course is one dish short (it does not include the popular Chateaubriand beef cutlet). The main aged meat steak is also served in a slightly smaller portion, allowing you to enjoy delicious meat in smaller amounts.

⚫︎Noon Starts at 12:00　 

　　　　　  　　  　¥12,000(13,200)  8dishes

This course features a variety of seasonal ingredients, including steak and dessert for you to enjoy.

※10％ service charge applies