Enjoy Teppan-yaki in Kawaramachi (downtown Kyoto)! 13 recommended spots

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Obanzai & Wagyu SALA Shijo Kawaramachi is a popular spot for Teppan-yaki and Kyo no obanzai (Kyoto-style home cooking). The counter seats face the teppan, so you can enjoy your meal while watching the chef at work.

There are spacious table seats and Private room as well, so it works for all kinds of occasions.

You can casually enjoy steaks made with Kuroge Wagyu (Japanese Black beef) and seafood Teppan-yaki.

The "Wagyu Steak" is said to lock in its rich flavor with perfect cooking. You can add a set with rice, yakumi (condiments), and soup to the steak.

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The “Obanzai 6six BOX” is a photo-worthy dish. At lunchtime, the popular choice is a lunch set that comes with this “obanzai (Kyoto-style home cooking) BOX” and a main dish of your choice.

It uses fresh Kyo-yasai (Kyoto vegetables), so you can enjoy seasonal menu items throughout the year.

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Steak Teppan-yaki Mikura is a restaurant where you can enjoy Teppan-yaki dishes made with Kuroge Wagyu (Japanese Black Wagyu), omar ebi (lobster), and Kyo-yasai (Kyoto vegetables). There is a teppan right in front of the counter, so you can enjoy an impressive live cooking performance.

It is conveniently located a 7-minute walk from Kyoto-Kawaramachi Station and a 3-minute walk from the nearest station, Sanjo Station.

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All the Kuroge Wagyu (Japanese Black beef) they use is A4 rank or higher. You can choose the portion and cut, and have it grilled to your liking.

The steak is said to have a natural sweetness and taste great even without any sauce. Their special steak sauce is also said to be excellent.

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At lunchtime, pancakes cooked on a Teppan-yaki griddle are popular. The "Kyoto Ichi no Pancake & Steak Mini Plate Set" is a best-of-both-worlds menu item that lets you enjoy both pancakes and Domestic beef steak.

By cooking them slowly on the Teppan-yaki griddle, they come out with a soft and moist texture.

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Kyoto Teppan-yaki grow is a restaurant where you can enjoy Teppan-yaki made with A5-rank Kuroge Wagyu (Japanese Black beef), Ise ebi (Japanese spiny lobster), and awabi (abalone).

Even though it is just a 1-minute walk from Kyoto-Kawaramachi Station, opening the door reveals a grown-up hideaway-like space.

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The steak in the course can be upgraded to a better cut for an additional fee.

The "A5 Kuroge Wagyu (Japanese Black Wagyu) Chateaubriand steak" is said to be so tender that it melts in your mouth and the grain of the meat is almost imperceptible. It also pairs perfectly with the foamed soy sauce served alongside it.

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The “Ise ebi (spiny lobster) Teppan-yaki” is said to be a luxurious dish that lets you enjoy one whole lobster with a plump, springy texture.

The Kujo negi (Kyoto green onion) sauce and the shrimp stock sauce both pair really well with it, and it is said to be so good that it is hard to choose which one to pour over it.

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Kobe Beef Teppan-yaki Gion Noichi is a Teppan-yaki restaurant about a 9-minute walk from Kyoto-Kawaramachi Station and about a 6-minute walk from Gion-Shijo Station.

Next to the counter seats, there is an inner garden made in the style of a Japanese garden, and you can enjoy a relaxed meal in a charming machiya-style space.

Because they buy whole Kobe beef cattle, you can also enjoy rare cuts. The “Teppan-yaki Kobe Beef Steak (Bekkaku Gokujo Akami (special top-grade lean cut))” is said to have just the right amount of marbling, with a light and refined taste.

You can also change the cut to “Bekkaku Shimofuri (special marbled cut)” or “Chateaubriand,” among others.

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The course menu centered on Teppan-yaki also gets high marks for its Appetizers made with Kobe beef. The menu varies depending on availability. This is the “Kobe Beef Roast Beef with Horseradish Sauce.”

The tender roast beef is said to go perfectly with the bold wasabi.

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At BUONAGIO, you can enjoy creative Teppan-yaki dishes that blend traditional Teppan-yaki with molecular cooking techniques such as espuma.

The interior has a stylish atmosphere, where the warmth of wood blends with a sleek, minimalist beauty.

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For the main steak, you can choose from Kobe beef and kuroge Wagyu (Japanese Black Wagyu), with both Strip loin and filet available. Rather than focusing on a specific production region, they source the best tasting beef available at the time.

With expertly controlled cooking, you can fully enjoy the meat’s aroma and sweetness.

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The beautiful presentation of each plate is also well regarded. The fresh vegetables and bright floral garnish look lovely, and they are especially photogenic.

Another feature is the wide range of drinks to go with the food. They do not offer set pairings on purpose, so you can choose combinations to suit your taste.

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At STEAK HOUSE Hanamoto, you can enjoy Special steaks made with carefully selected kuroge wagyu (Japanese Black Wagyu) and dishes prepared with Kyo-yasai (Kyoto vegetables).

The interior is a chic and calm space done in white and brown. The counter seats are appealing for their live feel, where you can watch the chef at work right in front of you.

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The chef has 25 years of experience serving food in Ginza, Tokyo, where fine cuisine from around the world comes together.

Not only is the main steak excellent, but the To finish garlic rice is also said to be outstanding. Some say it is so good that it is moving.

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The lunch menu is also popular, offering an easy way to enjoy the chef's cooking.

The "Steak Rice bowl" is a simple dish of rice topped with beef and a fried egg. The cooking is just right, and the meat is said to be so tender you can bite right through it.

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Kyoto Gion Teppan-yaki Plancha Ken is a restaurant where you can enjoy A5-rank Kuroge Wagyu (Japanese Black beef) and Teppan-yaki lobster.

At the counter seats, you can enjoy chatting with the chef while watching the flambe performance and knife skills up close.

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The "A5 Kuroge Wagyu (Japanese Black Wagyu) fillet" is said to be so tender that you can finish it with ease. It has a great reputation for its rich yet not heavy fat, which melts smoothly in your mouth.

People enjoy it simply with garlic soy sauce, rock salt, or wasabi.

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If you order the lobster course, they also offer a service where you can take a photo with a live omar ebi (lobster) before it is cooked.

After the photo, they cook the whole lobster on the Teppan-yaki grill and serve it to you. It is said to have incredible flavor, and the tender meat is excellent.

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Lee° is a restaurant where you can enjoy authentic Italian cuisine and Teppan-yaki course meals. At the counter, they cook seafood and A5-ranked kuroge wagyu (Japanese Black Wagyu) right in front of you on the teppan.

The interior has a stylish look with gray as the main tone.

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The "Italian Cuisine x Teppan-yaki Steak" course lets you enjoy both Italian dishes such as amuse-bouche and house-made pasta, and Teppan-yaki dishes served with dynamic live performance.

The flambé presentation, where the steak is engulfed in flames, is said to be so impressive that you will want your camera ready.

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During the course meal, the chef carefully explains the dishes and drinks.

They are also particular about the wine lineup, and some guests said they were recommended Italian wine on the spot to match the food.

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Teppan Dining Kyoshikian, a 3-minute walk from Kyoto-Kawaramachi Station, lets you enjoy Teppan-yaki in a casual atmosphere like a Western-style restaurant.

At the counter seats, you can watch the flambé right in front of you, so even the wait for your food is part of the fun.

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For the "Beef Fillet Steak," they select the best kuroge Wagyu (Japanese Black beef) available at the time without focusing on any particular production region.

It is said to have rich marbling and a texture that melts in your mouth. By keeping it simple with wasabi, rock salt, or black pepper, you can really taste the meat's natural flavor.

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Of course the main meat dishes are popular, but the menu items made with yuba (tofu skin) also get good reviews. This one is the "Nama-yuba with fish caviar," served as part of a course.

They also have Kyoto vegetables such as Kamo nasu (Kamo eggplant) and Kujo negi (Kujo green onions), which is great for anyone who wants to enjoy Kyoto-style dishes.

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Enshutsu Teppan Steak & BAR Cocotte Alpha Kawaramachi Honten is a restaurant where you can enjoy Teppan-yaki of A4-grade or higher kurokegyu (Japanese Black Wagyu) Strip loin steak, shrimp, and Kyo-yasai (Kyoto vegetables).

The interior has a mature and luxurious feel. From the counter seats, you can enjoy the dynamic cooking right in front of you.

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With the course featuring Kuroge Wagyu (Japanese Black beef), you can choose either Strip loin or Tenderloin. A skilled chef grills the high quality meat with confident technique.

The Strip loin steak is said to be rich with marbling and packed with an impressive depth of flavor!

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You can also order a surprise dessert plate presented with a frame, and together with the flame performance, this restaurant is perfect for making memories for a special occasion.

The cake on the plate changes daily, with options such as shortcake and tart.

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"Steak Nakahiko" is a Teppan-yaki restaurant about an 8-minute walk from Kyoto-Kawaramachi Station. They serve Kuroge Wagyu "Wao" from Kumamoto Prefecture and Olive Beef from Kagawa Prefecture in the best condition, based on the chef's experience.

In addition to spacious counter seating, fully private rooms are also available.

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The “niku migaki (meat trimming)” performance you can watch right in front of you is also a popular highlight. Niku migaki is the prep work of carefully removing fat and tendon from the surface of the beef to improve its appearance and texture.

After watching this skilled craftsmanship up close, you can enjoy steak and other dishes cooked on the Teppan-yaki grill.

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The course meal is popular for being tasty from the main Kuroge Wagyu (Japanese Black beef) Tenderloin steak to the Appetizers, salad, rice, and dessert.

The garlic rice, which you can switch to from the plain white rice in the course for an additional charge, is also well liked.

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Kobe Gyu Kisshokichi Kyoto Honten is a restaurant where you can enjoy its own style of Teppan-yaki that brings together Kobe beef, French cuisine, and elements of Kyo-ryori (Kyoto cuisine).

Located on the 8th floor of a building a 5-minute walk from Kyoto-Kawaramachi Station, it offers spacious counter seating with night views of Kyoto and Nara.

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Only top quality beef that meets specific standards among Tajima-gyu (Tajima beef), the branded Wagyu, can be called Kobe beef. You can enjoy this carefully selected meat as steak.

The rice served with the steak is prepared using a rice variety and cooking method recommended by a Kyoto rice wholesaler to pair perfectly with Kobe beef.

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Kobe beef is known for its finely textured, well marbled meat, lean meat with a refined sweetness, and rich, flavorful fat.

They will cook the steak to your liking. If the portion is large, they will serve it in two rounds so you can enjoy it freshly grilled.

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At Premium Pound Gion Ten, you can enjoy Teppan-yaki of aged Kobe beef and aged Kuroge Wagyu (Japanese Black Wagyu).

Counter seats are available on both the first and second floors, which adds to the appeal by letting you watch the chef's skills up close.

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The courses are divided by the main dish, with options such as the "Aged meat course" and "Kobe beef course filet."

The Kobe beef steak is said to be tender, richly marbled, and juicy. It is also nice that you can enjoy it little by little not only with simple wasabi and salt, but also with matcha salt and soy sauce.

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Another feature is the selection of more than 50 bottles of wine that pair well with Aged meat.

They can recommend the best glass for you based on your preferences, such as how easy it is to drink, richness, and fruitiness. It sounds like a great place to enjoy a luxurious moment while making a toast.