Enjoy the finest Omi beef and Kyoto vegetables at Yakiniku Dining Kinoe
Yakiniku Dining Kinoe is located a 5-minute walk away from the Kyoto City Hall. It is a popular yakiniku restaurant that offers Shiga Prefecture’s famous Omi beef at reasonable prices.
They use fresh meat, so at Kinoe you also get to eat raw beef in Omi beef sushi, sashimi, and yukhoe, which are also the dishes this restaurant is the most famous for. For those from overseas that are not very used to eating raw meat, it may be a challenge, but I would like you to at least try raw beef here. The restaurant has a Japanese permit to serve raw meat.
They don’t only serve Omi beef, but also Kobe beef, the beef most popular among foreign guests. At this restaurant, you can have the luxurious experience of comparing Omi and Kobe beef. They also serve some rarer cuts that you don’t usually see at yakiniku restaurants and have really many options on the menu, so be sure to go to Kinoe hungry!
Assorted Wagyu beef
This dish collects the best of the best on one plate. You have some of the best cuts of the cow on the plate, like sirloin, rump, flat iron, aitchbone, among others, and altogether you get to taste six different cuts of wagyu beef, all of them full of the delicious umami only found in Japanese beef.
Today’s Omi beef grilled in sukiyaki-style
This thin slice of beef is steeped in sukiyaki sauce, and then quickly grilled. And like in sukiyaki, you get to dip the beef in the raw egg. Remember to beat the egg first! This is a great chance to try two Japanese classics at the same time, sukiyaki and yakiniku.
Left: Omi beef yukhoe, right: Kobe beef yukhoe
/ Left: ￥790, right: ￥1,290
Because they use only the freshest meat, you can have both Omi beef and Kobe beef yukhoe at Kinoe. It’s not often you get to compare two such luxuries, so be sure to try both yukhoes.
Left: Yukhoe bibimbap, right: Kukpap
/ Left: ￥1,490, right: ￥790
After enjoying the meat, it’s time to end the night with some rice. The recommended options are the yukhoe bibimbap which contains kimchi and namul in addition to the yukhoe, and the kukpap with which you can choose how spicy you want it to be.