Top-quality dry-aged Wagyu beef with a carefully determined degree of maturity.
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.
Kyonaka method dry-aged Wagyu beef Sukiyaki plate set
/ ￥1,200（Inc. tax）
Sukiyaki is a traditional Japanese dish where dry-aged Wagyu beef, tofu, onions, and other ingredients are simmered together in a flavorful broth. The combination of soup stock, soy sauce, and other seasonings creates a salty-sweet flavor profile that complements the ingredients and dry-aged Wagyu beef.
The recommendation to enjoy sukiyaki as it is, without any additional dipping sauce, is a common and delicious way to start the dish. The rich dry-aged Wagyu beef flavors blend harmoniously with the rice, creating a delightful combination that can make the chopsticks move faster with each bite.
However, for those looking to enhance the taste experience further, dipping their dry-aged Wagyu beef in pouched Kyoto eggs (￥150) truly adds another layer of flavor and texture. By mixing the slightly hardened egg white with the creamy and sticky yolk, the resulting mixture becomes mellow and smooth. When combined with the dry-aged Wagyu beef, this dipping sauce elevates the overall taste and provides a unique way to enjoy the Sukiyaki.
Kyonaka method dry-aged meat special hamburg steak *Served only for lunch (reservation required)
/ 200g/￥2,200（Inc. tax）
At “Nikuzuki”, their hamburg steak is a culinary delight made by grinding dry-aged Wagyu beef and dry-aged Japanese pork. Dry-aged Wagyu beef, pork, beef fat and pork fat are grinded with three different coarseness. This meticulous preparation ensures a unique texture and flavor profile in each bite.
When you sink your teeth into the hamburg steak, you’ll experience the juices trapped withinAt “Nikuzuki,” the hamburg steak is a culinary delight made by grinding dry-aged Wagyu beef and dry-aged Japanese pork. Dry-aged Wagyu beef, pork, beef fat and pork fat are ground with three different coarseness. This meticulous preparation ensures a unique texture and flavor profile in each bite.
With the first bite, you’ll experience the juices trapped within the meat spreading out, resulting in a truly juicy and succulent mouthful. The inherent juiciness of the meat is a testament to the quality and care put into its preparation.
While the hamburg steak is delicious on its own and without sauce, it can be savored with Yagachi island salt and Kyonaka’s original Japanese mustard. Yagachi island salt has delicate sweetness alongside its salty taste. This subtle sweetness adds an extra layer of complexity to the overall flavor experience, enhancing the umami of the dry-aged Wagyu beef and pork. Kyonaka original Japanese mustard is blended by Kyonaka to enhance their own meat taste and flavor. When paired with the hamburg steak, the mustard provides a delightful contrast, cutting through the richness of the meat and adding a zesty kick to each bite.
the meat spreading out, resulting in a truly juicy and succulent mouthful. The inherent juiciness of the meat is a testament to the quality and care put into its preparation.
While the hamgurg steak is delicious on its own, there is no sauce, but are Yagachi island salt and Kyonaka original Japanese mustard. Yagachi island salt has delicate sweetness alongside its salty taste. This subtle sweetness adds an extra layer of complexity to the overall flavor experience, enhancing the umami of the day-aged Wagyu beef and pork. Kyonaka original Japanese mustard are blended by Kyonaka for their own meat taste and flavor. When paired with the hamburg steak, the mustard provides a delightful contrast, cutting through the richness of the meat and adding a zesty kick to each bite.
Kyonaka method dry-aged Wagyu beef diced cut steaks *Served only for lunch (reservation required)
/ 200g／￥5,500（Inc. tax）
The large diced cuts of dry-aged Wagyu beef offered at “Nikuzuki” provide a diverse and exciting dining experience for guests. Among the selection are rare cuts like “Marukawa” and “Uwamisuji”. Every cut has a unique flavor and texture, making it a special treat for those who appreciate trying different and premium beef cuts.
The dry-aged Wagyu beef is of such high quality and flavor that we suggest savoring it on its own without any additional seasonings. The natural umami and sweetness of the meat are likely to be the stars of the show, showcasing the excellence of the selected Kyonaka beef.
However, for those who wish to explore different taste dimensions and elevate the flavor and umami profile further, Nikuzuki recommends Yagachi island salt, selected by Kyonaka for their own meat. When paired with Kyonaka dry-aged Wagyu beef, it further enhances and elevates the overall taste experience, accentuating the flavors of the Wagyu beef. Furthermore, Kyonaka original blended Japanese mustard has a sharp and pungent taste. By adding it to the dry-aged Wagyu steaks, it can provide a contrasting and complementary flavor that brings out additional nuances in the steaks and creates a dynamic and enjoyable dining experience.
Dry-aged Wagyu beef Steak course *Reservation required
/ ￥16,500 or 22,000（Inc. tax）／per person
Dry-aged Wagyu beef is available for 2 or more orders for one party. You can enjoy a delightful selection of lean and marbled Wagyu beef. Every cut is selected at their own boutique butcher shop. Lean cuts of Kuri with a strong beefy taste and flavor and marbled cuts of Zabuton which have a very delicate Wagyu flavor can be enjoyed in the 16,500-yen course. 2 meat appetizers, meat soup, and fresh green salad are coming before the steaks.
This thoughtfully crafted course allows you to explore the different cuts, flavors, and preparations of dry-aged Wagyu beef. It promises a comprehensive and indulgent dining experience where each dish showcases the unique characteristics of the beef, ensuring a memorable meal for you and your dining companions.