京焼肉 新 先斗町店

Kyoyakini Kushin Pontochoten

  • Credit Card
  • Private Room
  • Smoking
  • English Menu
  • English OK
  • Yakiniku (BBQ)
  • Lunch 1,800 JPY Dinner 6,500 JPY
  • 075-533-2929 (+81-75-533-2929)
  • Saturday & Sunday & Holiday Lunch: 12:00 - 15:00(L.O.14:00) Dinner: 17:00 - 24:00(L.O.23:00)
  • Kiyamachi / Pontocho(Kyoto)
    Hankyu Kyoto Line Kyoto Kawaramachi Station 3-minute walk

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*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.

*Photos shown are for illustration purpose only.

*Price may vary.

* The price is in Japanese Yen (JPY)

近江牛 希少部位三種盛り合わせ

Assorted Wagyu beef, 3 kinds

Platter of 3 different Wagyu beef.

  • Ingredients: Omi beef

tax included

近江牛 今宵の吟選盛(四種)

Assorted Wagyu beef, 4 kinds

Platter of small amounts of 4 rare parts of Wagyu beef.

  • Ingredients: Omi beef

tax included

近江牛 今宵の五種盛り合わせ

Assorted wagyu beef, 5 kinds

A platter of five different cuts of wagyu beef.

  • Ingredients: Omi beef

tax included

特選神戸牛 特選カルビ

Kalbi (short ribs)

Meat dish made using meat cut from the ribs called “Kalbi.”

  • Ingredients: Kobe beef
  • Cooking: Bake/Roast

tax included

特選神戸牛 ランプ

Rump

Meat dish made using a cut from the lower back called “Rump.”

  • Ingredients: Kobe beef
  • Cooking: Bake/Roast

tax included

特選神戸牛 イチボ

Ichibo (rump cap)

Meat dish made using a cut from the rump called “Ichibo.”

  • Ingredients: Kobe beef
  • Cooking: Bake/Roast

tax included

特選神戸牛 大判リブロース

Spencer roll

Meat dish using a portion of meat called "Spencer Roll."

  • Ingredients: Kobe beef
  • Cooking: Bake/Roast

tax included

特選神戸牛 サーロイン

Sirloin

Meat dish made using a cut from the rear back portion to the hip area called “Sirloin.”

  • Ingredients: Kobe beef

tax included

特選神戸牛 ヘレ

Premium wagyu fillet

High grade Wagyu beef fillet, a cut from the rear leg.

  • Ingredients: Kobe beef
  • Cooking: Bake/Roast

tax included

特選神戸牛 盛り合わせ

Assorted extra premium yakiniku

Various different cuts of meat served on a tiered plate.

  • Ingredients: Kobe beef
  • Cooking: Bake/Roast

tax included

特選神戸牛 カルビ飯

Beef Kalbi (short ribs) rice bowl

Beef short ribs simmered with onions in a sweet and spicy sauce, then served over rice

  • Ingredients: Kobe beef, Onion, Rice
  • Cooking: Stew

tax included

今宵のこりこりタン塩

Tan shio (salted tongue)

Meat dish made using the tongue called “Tan,” seasoned with salt.

  • Ingredients: Beef tongue
  • Flavor: Salt
  • Cooking: Bake/Roast

tax included

京都九条ねぎタン塩

Negi tan shio (salted tongue with green onions)

Meat dish made using the tongue called “Tan,” seasoned with salt and topped with green onions.

  • Ingredients: Beef tongue, Kujo leek
  • Flavor: Salt
  • Cooking: Bake/Roast

tax included

今宵の上タン塩

Premium grilled tongue seasoned with salt

Meat dish made using the tongue called “premium tongue,” seasoned with salt and grilled.

tax included

黒毛和牛の厚切り極上タン

Thick-cut premium grilled tongue seasoned with salt

Meat dish made using thickly sliced premium tongue, seasoned with salt and grilled.

  • Ingredients: Beef tongue
  • Flavor: Salt
  • Cooking: Cut, Bake/Roast

tax included

黒毛和牛の極上タン塩

Extra premium grilled tongue seasoned with salt

Meat dish made using the tongue called “extra premium tongue,” seasoned with salt and grilled.

  • Ingredients: Choice grade beef tongue
  • Flavor: Salt
  • Cooking: Bake/Roast

tax included

近江牛 九条ネギ塩カルビ

Kalbi with green onion and salt

Meat dish made with short ribs called "Kalbi", seasoned with "Shiodare" sauce and topped with green onions.

  • Ingredients: Omi beef, Kujo leek

tax included

近江牛 カルビ

Beef Kalbi (short ribs)

Meat dish made using meat cut from the beef ribs called "Kalbi."

  • Ingredients: Omi beef

tax included

近江牛 極上カルビ

Extra premium short ribs

Meat dish made using meat cut from the ribs called “extra premium short ribs.”

  • Ingredients: Omi beef

tax included

近江牛 大トロカルビ

Wagyu beef kalbi

A meat dish prepared by using Wagyu kalbi (short rib area).

  • Ingredients: Omi beef

tax included

近江牛 中落ちカルビ 

Rib finger meat

A dish of grilled seasoned rib finger meat (beef).

  • Ingredients: Omi beef
  • Cooking: Bake/Roast

tax included

近江牛 壺漬カルビ

Tsuboduke kalbi yaki (marinated and grilled short ribs)

Meat dish made using meat cut from the ribs called “Kalbi,” marinated with sauce in a pot and grilled.

  • Ingredients: Omi beef
  • Cooking: Bake/Roast

tax included

近江牛 クラシタ上ロース

Premium loin

Meat dish made using a cut from the back called “premium loin.”

  • Ingredients: Omi beef

tax included

近江牛 最上の極(きわみ)ロース

Extra premium loin

Meat dish made using a cut from the back called “extra premium loin.”

  • Ingredients: Omi beef

tax included

近江牛 リブロース大判姿切り

Wagyu beef spencer roll

A dish made by using wagyu beef portion of Spencer roll, called "ribu rosu".

  • Ingredients: Omi beef
  • Cooking: Bake/Roast

tax included

黒毛和牛の極上ハラミ

Wagyu beef skirt steak

A meat dish made using a cut of Wagyu beef from the diaphragm called the skirt steak.

  • Ingredients: Beef skirt, Japanese black wagyu

tax included

黒毛和牛の極上ハラミ

Premium Wagyu beef skirt

A highly ranked cut of wagyu beef diaphragm called the skirt.

  • Ingredients: Beef skirt, Wagyu beef

tax included

黒毛和牛の壺漬けハラミ 

Tsuboduke harami yaki (marinated and grilled skirt steak)

Meat dish made using a cut from the diaphragm called “Harami,” marinated with sauce in a pot and grilled.

  • Ingredients: Japanese black wagyu
  • Cooking: Bake/Roast

tax included

今宵の味噌ダレハラミ

Miso beef harami (beef skirt)

A meat dish of harami (a portion of beef diaphragm) marinated in miso.

  • Ingredients: Beef skirt
  • Cooking: Pickle

tax included

シャトーブリアン【ヘレの頂点】

Wagyu beef chateaubriand steak

A meat dish prepared by using the thickest rare part from the center of Wagyu beef hire (a cut from the lower back).

  • Ingredients: Beef fillet, Wagyu beef

tax included

近江牛 ミスジ

Misuji (top blade)

Meat dish made using a cut from the shoulder called “Misuji.”

  • Ingredients: Omi beef
  • Cooking: Bake/Roast

tax included

赤身肉の焼きしゃぶ

Grilled lean meat shabu-shabu

Thinly sliced, lightly grilled lean meat. Eaten with ponzu dipping sauce.

  • Ingredients: Beef
  • Flavor: Ponzu
  • Cooking: Bake/Roast

tax included

焼きしゃぶサーロイン

Grilled beef sirloin shabu-shabu

A dish of thinly-sliced beef sirloin prepared from an area of a cow's back to the loin, served with ponzu dipping sauce.

  • Ingredients: Beef sirloin
  • Cooking: Bake/Roast

tax included

名物 すきやきサーロイン (こだわり卵2つ)

Beef sirloin sukiyaki

A dish of beef prepared from an area of a cow's back to the loin called "sirloin," cooked in soy sauce and sugar.

  • Ingredients: Beef sirloin, Hen's egg
  • Flavor: Sugar, Soy sauce
  • Cooking: Simmer, Bake/Roast

tax included

近江牛 ランプ

Rump

Meat dish made using a cut from the lower back called “Rump.”

  • Ingredients: Omi beef
  • Cooking: Bake/Roast

tax included

近江牛 イチボ

Ichibo (rump cap)

Meat dish made using a cut from the rump called “Ichibo.”

  • Ingredients: Omi beef
  • Cooking: Bake/Roast

tax included

近江牛 ヒウチ

Hiuchi (inner thigh)

A beef dish made using meat from the inner thigh called "Hiuchi".

  • Ingredients: Omi beef

tax included

近江牛 クリミ

Chuck eye

A cut of beef taken from the area between the front foreleg and shoulder called "Kurumi".

  • Ingredients: Omi beef
  • Cooking: Bake/Roast

tax included

近江牛 トウガラシ 

Togarashi (beef scapula)

A meat dish prepared using scapula of beef called "togarashi".

  • Ingredients: Omi beef
  • Cooking: Bake/Roast

tax included

近江牛 シンシン

Shinshin (thigh)

Meat dish made using a cut from the lower thigh called “Shinshin.”

  • Ingredients: Omi beef
  • Cooking: Bake/Roast

tax included

近江牛 カメノコ

Kamenoko (lower beef thigh)

A meat dish prepared using the beef lower beef round (lower thigh) area called "kamenoko" (lower thigh).

  • Ingredients: Omi beef
  • Cooking: Bake/Roast

tax included

上ミノ

Premium rumen

Meat dish made using a cut from the stomach called “premium mountan chain tripe.”

  • Ingredients: Beef mountain chain tripe
  • Cooking: Bake/Roast

tax included

テッチャン

Tecchan (beef large intestine)

A beef dish made using the large intestine called "Tecchan".

tax included

ミノ薄切り

Mino (rumen/first stomach chamber)

Meat dish made using a cut from the stomach called “Mino.”

  • Ingredients: Beef mountain chain tripe
  • Cooking: Bake/Roast

tax included

コリコリ

Aorta

Meatdish made using the aorta called “Korikori.”

tax included

センマイ

Senmai (third stomach)

Meat dish made using a cut from the stomach called “Senmai.”

  • Cooking: Bake/Roast

tax included

焼きレバー

Beef liver (yakiniku)

A meat dish prepared using beef liver called "liver."

  • Ingredients: Beef liver
  • Cooking: Bake/Roast

tax included

ハツ

Hatsu (heart)

Meat dish made using a cut from the heart called “Hatsu.”

  • Cooking: Bake/Roast

tax included

ウルテ

Urute (trachea cartilage)

Meat dish made using a cut from the trachea called “Urute.”

  • Ingredients: Beef
  • Cooking: Bake/Roast

tax included

アカセン

Akasen (abomasum /fourth stomach chamber)

Meat dish made using a cut from the stomach called “Akasen/Giara.”

  • Cooking: Bake/Roast

tax included

天肉

Cheek (salt or sauce)

Tenniku (beef cheek) seasoned with salt or sauce and grilled.

  • Flavor: Salt, Sauce for grilled meat
  • Cooking: Bake/Roast

tax included

ホルモン5種盛り

Assorted offal, 5 kinds

Platter of 5 kinds of offal called “Horumon.”

tax included

Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)

Information

Hours

Saturday & Sunday & Holiday Lunch: 12:00 - 15:00(L.O.14:00)
Dinner: 17:00 - 24:00(L.O.23:00)

Close

Irregular holidays

Average price

Lunch: 1,800 JPY
Dinner: 6,500 JPY

Service Offer

  • English menu available
  • Simplified Chinese menu available
  • Traditional Chinese menu available
  • Korean menu available
  • English speaking staff available
  • Chinese speaking staff available
  • Korean speaking staff available
  • All you can drink menu

You can check the restaurant information in the phone.

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