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A private house in Gion. Eight seats.
Japanese Wagyu and aged beef, grilled over charcoal.
Served as a kaiseki course.

Concept

We grill beef over charcoal and serve it as a kaiseki course.
Slow heat from a distance, drawing out the umami as the fibers begin to yield.
"I never felt heavy after eating."
Those are the words our guests leave with.

Fire

Over twenty years at the fire.
Using black charcoal of ubame oak, made in limited quantity, the meat is brought slowly into the heat.
Fat falls to the coals and flames rise,
and the roasted fragrance unique to black charcoal wraps the meat.
Reading the fire,
layering the fragrance,
shaping the finish.
The work of the nikuyakishi — the meat-grilling artisan — is not to grill meat.
It is to bring the meat to its finest state, for you to savor.
In that single plate lives twenty years of work with fire.

Time

Aging is the art of making time your ally.
A proprietary strain of culture, cultivated over years.
A dedicated aging chamber. Moisture managed with precision. Forty days or more, minimum.
A nutty fragrance. Concentrated flavor. Time lives in every bite.

Life

No single plate is made alone.
With gratitude

Nishizawa Kei
Hiruno
Kadosaki Ushi Farm
Omote Farm
Inoue Farm
Takeno Sake Brewery
Kawagami Mine
Maruki Fukunaga Kisaburo Shoten
Kadosaki Ushi Ranch
Koropokkur Village (Yoichi)
Mino Farm (FARM MINO)
Minato Co., Ltd.
Umon
Sagyō
Fermier
Hasumi Wine
Wine Grocery
Uno Shoten
Murakami Masahiko
secca
Takaoka Shoten (Charcoal)
Takamura Hamono Seisakusho
Kurosaki Uchihamono Co., Ltd.
Osmic Tomato
Wild Plant Hunter Bakabon
Ggs

Cuisine

A kaiseki course built around meat, with ingredients that follow the seasons.
Japanese Black, aged. Holstein, aged. Pure Tajima Wagyu. Each cut assessed, each piece prepared by hand.
It begins with steak tartare. Moves through the charcoal-grilled aged steak. Closes with balsamic sukiyaki.

Space

A single slab of bubinga wood. Eight seats at the counter.
From your seat, a small courtyard — moss and white gravel.
The sound of charcoal. The scent of beef.
Fire working, right in front of you.
Music born from history and nature
quietly layers into the room —
and the meal comes to life before your eyes.

Information / Opening Hours

Hours
Lunch 12:00 start
Evening Part 1: 16:00 / Part 2: 19:00 start

Closed: Irregular holidays
Reservation only · 8 counter seats

Please arrive no earlier than 10 minutes before your reservation.

Access

577-3 Gion-machi Minamigawa, Higashiyama-ku, Kyoto 605-0074
5-minute walk from Gion-Shijo Station

TEL +8175-746-3465

Reservation

Reservation required. Please book by phone or online.

TEL +8175-746-3465
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