Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Niku no Takumi Miyoshi
(にくの匠 三芳)The Tabelog Award 2025 Silver winner
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- Categories：
- Budget：
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Specialities
Chef
Mr. Tsutomu Ito - A Meat Professional Leading the Meat Kappo Scene in Kyoto
Food
Flavors, Textures, Order: A Course with a Rhythm That Never Lets You Get Bored, Even for a Moment.
Others
"Accommodations that Create a More Comfortable Dining Experience"
Review
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Kyoto
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2016/04 visited
1 time
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Review 3,169resultsFollowers 60,773peopleI use good quality beef.
Privacy Policy ～～～～～～～～～～～～～ LINE official account https://lin.ee/M97scKk Official Blog...View details
2017/05 visited
1 time
Restaurant information
Details
| Restaurant name |
Niku no Takumi Miyoshi（Niku no Takumi Miyoshi）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Silver winner
The Tabelog Award 2025 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2021 Silver winner
The Tabelog Award 2021 Silver winner
The Tabelog Award 2020 Gold winner
The Tabelog Award 2020 Gold winner
The Tabelog Award 2019 Gold winner
The Tabelog Award 2019 Gold winner
The Tabelog Award 2018 Gold winner
The Tabelog Award 2018 Gold winner |
| Categories | Beef dishes, Japanese Cuisine |
| Phone number (for reservation and inquiry) |
075-561-2508 |
| Reservation availability |
Reservations available |
| Address |
京都府京都市東山区祇園町南側570-15 |
| Transportation |
3 minutes walk from Gion, south side of APA Hotel Kyoto Gion EXCELLENT (formerly Gion Hotel) 363 meters from Gion Shijo. |
| Opening hours |
|
| Average price |
JPY 60,000 - JPY 79,999 |
| Average price（Based on reviews） |
JPY 60,000 - JPY 79,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
サービス料10% |
Seats/facilities
| Number of seats |
8 Seats （ Counter seats: 8） |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Unavailable |
| Non-smoking/smoking |
Non smoking As of November 2012, all seats are non-smoking |
| Parking |
Unavailable |
| Space/facilities |
Stylish space,Relaxing space,Counter seating |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine,Particular about Sake (Nihonshu) |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Hideout,A house restaurant |
| Service |
Sommelier available |
| Family friendly |
We are very sorry, but children are not allowed. |
| Website | |
| Remarks |
Specially selected Tajima beef course: 50,000 yen (tax included) |
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Categories
Rankings in nearby areas
閉じる
ChefMr. Tsutomu Ito - A Meat Professional Leading the Meat Kappo Scene in Kyoto
Inspired by a remarkable encounter with exceptionally fresh offal, the owner, Mr. Chikara Ito, awakened to the allure of meat. He opened a meat kaiseki restaurant in his hometown of Gion, Kyoto, under the name "Miyoshi," which has been passed down since his great-grandfather's time. The dishes he creates, based on the knowledge he has self-taught, have gained international recognition, including a Michelin one-star rating. He constantly fine-tunes the cooking and seasoning to match the ever-changing condition of the meat, always pursuing the best flavor at that moment.
Food Flavors, Textures, Order: A Course with a Rhythm That Never Lets You Get Bored, Even for a Moment.
Delicately, yet at times powerfully. The course meal proposed by Mr. Ito has a perfect balance of tempo and rhythm. For example, the first soup, made with shin meat and topped with truffles, has a clear aroma that spreads deep in the nostrils, stimulating the appetite. Next, the thinly sliced beef tongue, finished with kombu, surprises the palate with its smooth texture. While the gentle flavors of the soup allow the stomach to rest, the main dishes—shabu-shabu, steak, and sukiyaki—come in rapid succession. The careful attention to nuances and variations ensures that the flow remains light and never becomes heavy until the very end.
Others "Accommodations that Create a More Comfortable Dining Experience"
In August 2023, the space was renovated. At the end of a narrow approach surrounded by textured Juuraku walls, a modern Japanese space with a Hinoki counter unfolds. There are comfortably eight seats available. Additionally, starting in October of the same year, the second floor will be opened as accommodation, featuring a private counter exclusively for guests. A set meal and accommodation package is required, and in the private room, children under elementary school age can accompany their guardians. "You can eat until you're full and then sleep right away. Isn't that the best?" smiles Mr. Ito, raising expectations for his new venture.
Exquisite Wagyu Kaiseki in a Calm Atmosphere in Gion
Opened in 2004 near Hanamikoji, Gion, this restaurant offers a serene, modern Japanese space where you can enjoy specialty meat kaiseki. The menu features a monthly course, highlighting premium meats
...such as Omi beef from Okazaki Farm, Kobe beef, and Matsusaka beef. Enjoy the perfect pairing of seasonal vegetables and seafood, and savor every aspect of the meat, from its rich flavor to the exquisite fat.