先斗町しゃぶしゃぶすき焼き きらく

先付けは 新玉ねぎと新じゃがのすりおろし。 玉ねぎの甘みが深くて すりおろしがなめらかで美味しい おばんざい三種盛 若竹煮、ローストビーフ、 京あげと絹さやの煮物 鳥取県田村牛のヒレ ヒレ肉のキメの細やかさがしっとりと ゴマだれと絡み合って美味。 ゴマだれにはおすすめされた、柚子があう。 タンは外国産ではあるが、 三種類の塩で、あっさりといただいた。 わさび塩がおすすめ。 神戸ビーフのサーロイン。 肉質が綺麗で大きいしゃぶしゃぶ。 食べ応えがあって、お肉の味がしっかりとしてる さすが神戸ビーフ。 最後は神戸ビーフ肩ロース。 極上のやわらかさ！口の中でとろけるし、 お肉の甘味を感じら...れる 〆の稲庭うどん。 京都の黒七味かけてみたけど、 ほんまに黒くてびっくり。京都では有名らしい つるんとした食感が喉越し良かった。 日本酒の飲み比べ 店員さんのおすすめでお願いしたけど、 三種類とも中辛に感じた。 色々楽しめるのがよい。 京都ウィスキーハイボール 個人的には角の方がよし。 最後に京わらびもち。 ねっとり〜〜 お肉足らんかなとおもったけど、 丁度良い。 店員さんも親切でよかった。 初めて先斗町でご飯たべたけど、 また、色々探索したいなと 良い経験でした。 This was my first time dining in Pontocho, and it turned out to be a wonderful experience in a calm and elegant atmosphere. The meal started with an appetizer of grated new onions and new potatoes. The natural sweetness of the onions was rich and well-balanced, and the smooth texture made it a memorable first dish. The assorted obanzai platter included wakatake-ni (bamboo shoots and seaweed), roast beef, and simmered Kyoto-style fried tofu with snow peas. Each dish was delicately seasoned and showcased traditional Japanese flavors. For the main dishes, the selection of meats was impressive. The Tottori Tamura beef tenderloin was exceptionally tender with a fine texture, pairing beautifully with the sesame sauce. Adding a touch of yuzu, as recommended by the staff, enhanced the flavor with a refreshing citrus note. The beef tongue, though imported, was served simply with three types of salt. It was light and enjoyable, especially with the wasabi salt. The Kobe beef sirloin was served as a large slice for shabu-shabu, offering both great texture and a rich, satisfying flavor—truly showcasing the quality of Kobe beef. The final cut, Kobe beef shoulder loin, was incredibly tender, melting in the mouth with a pleasant sweetness. To finish, we had Inaniwa udon. The noodles were smooth and had a great texture. Adding Kyoto’s black shichimi spice provided an interesting and flavorful twist. For drinks, we tried a sake tasting set selected by the staff. All three varieties leaned toward medium-dry, making them easy to enjoy and compare. I also had a Kyoto whisky highball, though personally I preferred the classic Kakubin. Dessert was Kyoto-style warabi mochi, with a soft and pleasantly chewy texture—perfect for ending the meal. At first, I wondered if the portions would be enough, but it turned out to be just right. The staff were kind and attentive, adding to the overall positive experience. Since it was my first time exploring Pontocho, I’m looking forward to coming back and discovering more restaurants in the area.

May 2026に訪問

Perfect spot in a nice side street of Kyoto. Staff was extremely nice and helpful. We had a baby and a stroller but that was no problem. We got our own room and they explained everything very well in good English. Food was delicious and the waiter was very kind to us and our baby. At the end, he eve...n gave him a folded paper crane. Perfect evening for us

March 2026に訪問

The atmosphere felt like stepping into a renovated Kyoto townhouse, calm and intimate, with the sound of the Kamo River flowing right nearby. The setting alone was already special, but the wagyu sukiyaki had there went far beyond anything I expected. The first shock was the beauty.of the meat itsel...f. Thin slices of wagyu, delicately marbled, sizzled in the sweet soy broth for just a moment-suddenly the whole table turned into a little theater of aromas. Back home in the U.S., beef usually feels heavy and hearty, but here a single slice of ribeye felt like a work of art. The fat was light and elegant, never overwhelming. l found myself going back again and again, caught in an endless loop of "just one more bite." Honestly, it felt like a kind of luxury that only Kyoto could deliver.

August 2025に訪問

Wagyu sukiyaki really is the best!"-that's exactly how I felt that night. While exploring the charming alleys of Pontocho in Kyoto, I stumbled upon this shabu-shabu specialty restaurant. Nestled among stone-paved streets and glowing lanterns, the place stood out as a calm, hidden retreat. The moment... I stepped inside, the quiet, refined atmosphere made me feel like I had discovered something truly special. I ordered the sukiyaki made with Wagyu round beef. The thin slices hit the hot pot and instantly released an aroma that pulled me in. One bite, and the meat practically melted away-smooth, tender, and perfectly balanced. Since it's round cut, it had just the right amount of fat, making it light and easy to enjoy without feeling heavy. I couldn't stop eating until the very last bite. What made the experience even better was the staff's hospitality. They kindly explained how to enjoy sukiyaki step by step, which made it approachable even for someone like me who's still learning Japanese dining culture. It wasn't just delicious food-the warmth of their service turned it into something unforgettable. The combination of Kyoto's timeless atmosphere, the flavor of premium Wagyu, and thoughtful service created the highlight of my trip. What started as a casual stop ended up becoming one of my most memorable nights in Kyoto.

August 2025に訪問

Pontocho feels unreal-lanterns glowing, stone-paved alleys, the Kamo River whispering nearby. And right in the middle sits this little treasure. Just a twO-minute walk from Kawaramachi, three from Gion- Shijo, and you step into a townhouse with calm elegance and a sense of privacy. I came for one r...eason: the filet sukiyaki. Done Kansai-style, the pan hits hot with a touch of beef fat and sugar, the filet seared first, then finished with warishita broth. The sound, the aroma, the instant dip into raw egg-it's a performance right on the table, and the first bite leaves no questions. The filet was absurdly smooth, like velvet. The balance of sweetness and soy was tight, never cloying. Even with less fat, the flavor carried on, long and gracefu-a kind of "luxury in lightness." Surrounded by the quiet atmosphere of Kyoto, it was wagyu at its most refined.

August 2025に訪問