Kyoto Nakasei Nikuzuki is a pioneer of dry-aged beef in Kyoto and offers excellent meat dishes
Furukawamachi Shopping Street has become a hot area for tourists as there are more and more hostels around this area. The restaurant Kyoto Nakasei Nikuzuki is located close to Sanjo Street on Furukawamachi Shopping Street, and from it you can see the Kamo River. The restaurant is run by one of the most famous and traditional butchers in Kyoto, and they have four generations worth of experience in the meat business here in Kyoto.
At Nikuzuki the beef they use is from Tajima cattle, an old and long-cherished pure breed of Japanese black cattle. The top priority at this restaurant is taste, not the looks of the dishes, and the main actor is, of course, the meat. The meat they serve is aged from 4 to 12 weeks, meaning the already great taste and flavor of the Japanese beef is concentrated even further. If you experience the meat here, I’m sure you’ll be enlightened about the true flavor of Japanese beef.
Premium aged steak (around 200g)
The prices differ based on the cut of the meat, the extra premium which requires an advance reservation is ￥16,800, the premium is ￥13,960, quality-cut for ￥8,640, medium for ￥6,480, and normal for ￥4,320. The steak in the picture is a premium 200g aitchbone steak for ￥13,960.
Hamburg steak from aged beef (around 180g)
This Hamburg steak is made from about 50% beef and 50% pork. This Hamburg steak is one of the most popular menu items of this restaurant, and when you take a bite, you’ll know why: you get a mouthful of juicy, beefy goodness. The beef also goes beautifully with the salt from Okinawa’s Yagaji Island you’re served with it.
This is a set of soup, salad, and the daily appetizer you can have when waiting for your steak. The daily appetizer is different every day, and you may get something like roast beef or rillettes. In the picture is terrine topped with beets and carrots.
Pasta with aged beef sauce
At this restaurant, even pasta is mainly about meat. This pasta is something you can only have at Nikuzuki: you have copious amounts of aged beef in the sauce, and when the pasta sucks up the umami from the meat, you have something wonderful on your hands.