神戸牛　鉄板焼 京彩宴　祇園店

On our trip to Japan at Easter, we booked a meal at a small, Kobe beef restaurant—one of those intimate, traditional spots with just a few seats per room. Our section had only six diners, making for a cozy, somewhat exclusive atmosphere. The setup was ideal for personal attention, and indeed, the ch...ef was both skilled and entertaining, offering a theatrical performance as he prepared each dish on the teppan grill before us. That said, there were a few aspects that detracted from the experience. One notable moment was the strong push to upgrade from Wagyu to Kobe Chateaubriand beef. While we understand Kobe’s reputation and prestige, the upselling felt a bit uncomfortable—especially in such an intimate setting, where it’s harder to politely decline without feeling awkward. For a restaurant of this calibere, we would have preferred a more relaxed and respectful approach to menu choices. As for the main event—the Kobe beef—it was certainly an experience, though perhaps not quite to our taste. Coming from a British culinary background, we tend to prefer leaner cuts like a classic fillet steak. Kobe beef, with its intense marbling and melt-in-your-mouth texture, was undeniably rich and luxurious, but also quite fatty by our standards. While many diners may find this decadent and delicious, we found ourselves missing the more robust, meaty texture of a lean cut. In all, it was a memorable evening: the setting, the precision cooking, and the engaging chef. But for those used to a different style of beef, or who feel uneasy with high-pressure upgrades, it might not be quite the perfect fit. Worth trying once for the experience—but perhaps more for the show than the steak.

April 2025に訪問

Teppanyaki Kyosaien Gion transcends traditional teppanyaki dining through Chef Boo’s extraordinary culinary innovation and artistic vision. What sets this experience apart is Chef Boo’s unique approach to flavor combinations and cooking techniques that you won’t find anywhere else – he transforms pr...emium wagyu beef using unexpected seasonings and creative preparation methods that elevate each bite to an entirely new level of complexity and depth. His knife work is poetry in motion, but it’s his original fusion of traditional Japanese techniques with innovative contemporary touches that creates truly groundbreaking dishes. The meat itself becomes a canvas for Chef Boo’s creativity, with each cut prepared using his signature methods that enhance the natural marbling while introducing surprising flavor profiles that challenge and delight the palate. The entire experience feels like a personalized culinary journey where Chef Boo crafts dishes specifically for your table, incorporating elements of molecular gastronomy and his own invented techniques that make each visit completely unique. Combined with flawless service that anticipates your every need and the intimate atmosphere of historic Gion, this isn’t just dinner – it’s an avant-garde culinary performance that redefines what teppanyaki can be. Chef Boo’s originality and technical mastery create an experience so distinctive that it sets a new standard for innovative Japanese cuisine.

July 2025に訪問

Found this restaurant after doing some research for Kobe and wagyu beef. Located past an alley on a main street is this tiny (maybe 12 people total) teppanyaki restaurant. Service is friendly, professional and overall great. We had a great time hosted by Chef Boo and Toto! We tried several of the wa...gyu and kibe cuts - all expertly prepared and explained by the chef. Sides of salad, sashimi and Vegetables were excellent as well as closing fried rice. Fantastic experience overall!

June 2025に訪問

Calling all Americans. This is the spot for you. My wife and I came for the Kobe beef, but we got so much more. After a week now in Japan eating raw fish, soft tofu, and squishy noodles, we were ready for a break. I mean this as a total compliment: this was the most American palate food we've had, b...ut with solid Japanese twists. Well, backing up, actually my wife got the beef and I got fish. The main star of the show is obviously the beef, I wouldn't suggest coming to this restaurant just for the fish, but the fish option was decent given it's not really the focus of the restaurant. The chef cooks the food in front of you, hibachi style, and he was so kind and considerate and really did an amazing job keeping everything separate on the gril for me. The food was really tasty and perfectly cooked. As I mentioned, there were some nice Japanese twists with tofu, miso soup, and rice courses served. However, the dessert was the best dessert (by American palates) that we've had on the trip: the sorbet was incredible and the creme brulee was a nice sidekick. Finally, it would be very remiss if I did not compliment the wait staff. They were so kind, attentive, and nice to talk to (their English was very good). All together, the place was a great break for a delicious night out, and the word that keeps coming to my mind is "kind." Everyone was so kind, and welcoming, and I can't wait to come back.

May 2025に訪問

Perfect for those who want to eat fine-dining in a small, cozy restaurant and to eat great quality food and especially meat of different types. Chef K and Toto gave us recommendations on how to enjoy the meat as well as the vegetables the best way possible and they were right! The rest of the staff... was very helpful and nice as well. A bit hard to find so I’ve attached some things to look out for in order to find the restaurant. Lovely staff, lovely atmosphere and lovely food.

October 2024に訪問