Nikuzuki, a riverside restaurant owned by the Kyoto local popular boutique butcher shop “Kyonaka,” sounds like a delightful place for beef enthusiasts. Its location along the river with cobblestone pavement and green trees adds to the overall dining experience by providing a charming atmosphere. The restaurant specializes in serving Tajima beef, which is a renowned brand from Hyogo prefecture in Japan. Tajima beef is known for its exceptional quality, characterized by a delicate sweetness and aroma. To ensure the highest quality of meat, Kyonaka carefully selects the Tajima beef based on their long experience. To further enhance the taste, flavor, aroma, and tenderness of the meat, it undergoes a meticulous aging process. The meat is placed in an aging room for a period of 8 to 12 weeks as whole carcasses, during which the condition of each is frequently checked. This allows the restaurant to determine the ideal aging for the meat. By maximizing the palatability through aging, the meat is then served in various dishes such as steaks and hamburger steaks. The taste of aged meat is truly exceptional. It boasts a delightful texture with well-marbled meat that contains just the right quality of fat; not too much. The umami flavor of the fat melts in your mouth, providing a rich and savory experience. In addition, the meat retains the distinct and impactful flavor that is characteristic of high-quality beef. The combination of dry-aged highest quality Wagyu beef promises a dining experience that is both indulgent and satisfying.