Yakiniku Ushigoro Kyoto, the first Kyoto outpost of the popular Yakiniku Ushigoro brand and its second location in the Kansai region, opened its doors in the city’s Higashiyama Ward on Saturday, May 30, 2026.
A Yakiniku Restaurant Built Around Japanese A5 Black Wagyu, Set Inside a Traditional Kyoto Townhouse
At Yakiniku Ushigoro Kyoto, the menu revolves entirely around Japanese A5 grade Kuroge Wagyu, the prized Japanese Black cattle long considered the gold standard of the country’s beef. The restaurant itself occupies a historic wooden Kyoto machiya, a traditional townhouse whose quiet, time worn character has been carefully preserved even as it’s layered with Ushigoro’s signature take on modern luxury. The result is a dining room that feels distinctly Kyoto while still delivering the polish the brand is known for, with every seat arranged to give guests a sense of privacy and a more intimate, secluded meal.
Kyoto Exclusive Dishes, Including a Wagyu Hand Roll With Kuruma Shrimp and Karasumi
The Kyoto location distinguishes itself with a lineup of dishes found nowhere else in the Ushigoro portfolio, each one leaning into classic Japanese ingredients and techniques. Chief among them is the Wagyu Hand Roll with Kuruma Shrimp and Karasumi, a bite that pairs delicately marbled wagyu with sweet kuruma shrimp and richly savory karasumi, the cured mullet roe prized in Japanese cuisine for its concentrated, salty depth. Together, the three ingredients build in layers, moving from sweetness to umami to the deep, beefy richness of the wagyu itself.
A Shabu-Shabu Built on Special Dashi and Fragrant Aromatics
Diners looking for something a little more soothing can turn to the Premium Sirloin Shabu-Shabu, which arrives in a broth made from first extraction kombu and bonito dashi. That base gets an extra dimension of umami from fermented ayu fish sauce, while a scattering of fragrant Kujo green onions, a Kyoto specialty, lends the dish a light, fresh finish that balances the richness of the sirloin.
Stone Pot Rice and a Refined Take on Wagyu Tartare
For something colder and more composed, there’s the Wagyu Tartare with Caviar and Beef Consommé, which sets tender, lean wagyu against a beef consommé jelly built for maximum, concentrated flavor, then finishes it all with a spoonful of caviar. The interplay of saltiness and umami across the dish is designed to draw out the natural character of the beef rather than mask it.
To close out the meal, the kitchen sends out Stone Pot Rice with Tilefish and Premium Wagyu, a dish made with tilefish, wagyu, and ginger that arrives sizzling hot in its stone pot. As it’s mixed tableside, the rice picks up toasted, nutty aromas, while the ginger, a deeply flavorful dashi, and a final dusting of yuzu shichimi spice round out the dish with brightness and a gentle citrusy heat.
A Matcha Tiramisu With a Pleasant Edge of Bitterness
Dessert nods firmly to Kyoto’s culinary heritage with a Matcha Tiramisu, which pairs rich mascarpone cheese with the fragrant, slightly bitter notes of high quality matcha for a finish that’s smooth, elegant, and distinctly local.
The Details
Yakiniku Ushigoro Kyoto opened on Saturday, May 30, 2026, at 469-1 Shimokawara-cho, Shimokawara-dori, Kodaiji Monzen, Higashiyama-ku, Kyoto 605-0825, Japan, a roughly twelve minute walk from Exit 1 of Gion-Shijo Station on the Keihan Main Line. The restaurant can be reached at +81-75-531-2955.
On Mondays, the restaurant is open from 5:00 PM to 11:00 PM, with last orders taken at 10:00 PM. From Tuesday through Friday, lunch runs from 11:00 AM to 3:00 PM with last orders at 2:00 PM, while dinner runs from 5:00 PM to 11:00 PM with last orders at 10:00 PM. On Saturdays, Sundays, and holidays, the restaurant is open continuously from 11:00 AM to 11:00 PM, with last orders at 10:00 PM. It remains open year round, with no regular closing days.
The space holds 84 seats in total, including six private dining rooms that can each accommodate up to ten guests and eight box seat tables that seat up to six guests apiece.
As for pricing, the Wagyu Hand Roll with Kuruma Shrimp and Karasumi runs ¥1,800 per piece, the Wagyu Tartare with Caviar and Beef Consommé is priced at ¥3,000, the Premium Sirloin Shabu-Shabu costs ¥3,400, the Stone Pot Rice with Tilefish and Premium Wagyu is ¥2,800, and the Matcha Tiramisu is ¥900.