Mishima-Tei

Kyoto has a long standing beef culture, therefore a lot of people are discerning about how their beef should taste. Five generations of chefs have preserved the delicious sukiyaki recipe served here since 1873, and they are recognized as one of the best beef restaurants by Kyoto people.

They select only the highest quality beef from all around Japan, and the beef is preserved and matured by their original method. Particularly, the beef loin for sukiyaki is incredibly tender and delicious. Besides raw beef, Mishima-tei’s original items like beef preserved in miso soy bean paste and shigureni (simmered beef in soy sauce) that goes very well with plain rice are also popular.

At the street-level butcher’s counter, housewives line up to pay top prices for the highest quality beef, but your feast awaits upstairs in the large tatami-matted dining room, one of the many cheerful garden rooms. A kimono-clad attendant will help get you started cooking everything at your table.