Gyū Kimura

A swirl of marbled wagyu beef cooked lightly in sweet-savory warishita broth, wrapped around crisp Kyoto mizuna greens, and dipped in beaten raw egg: Gyū Kimura’s signature beef harihari hot pot combines the depth of sukiyaki with the lighter touch of shabu-shabu. The refreshing crunch of the mizuna tempers the rich beef marbling, while the simmering broth gains body throughout the meal, ready to flavor the final serving of udon noodles.

Alongside the hot pots, the charcoal ceramic plate grilling is equally compelling. Cuts are seasoned simply with salt and black pepper so their natural flavor remains front and center, served with rock salt, ponzu, or soy sauce dipping dressings. Guests wanting to sample both techniques can book a multi-course plan that features appetizers, seared wagyu nigiri sushi, and ceramic plate cuts alongside the signature hot pot.

A well-chosen drink list complements the cooking, featuring renowned sake names like Jūyondai and Jikon alongside Kyoto’s own Tomio, alongside a wide range of shochu. Occupying the 2th and 3th floors of its building, the calm dining room makes it easy to ask staff for grilling tips and pairing suggestions, setting the stage for an unpretentious, indulgent evening.