Kyo Yakiniku Yoshida

At Kyo Yakiniku Yoshida, part of the appeal is choosing which cut to try and how thickly it is sliced. The thick-cut Kyoto beef assortment features filet, kainomi (flap meat) and top loin, served in a 320g portion with salt or sauce seasoning. You could start with the assortment to compare the cuts, or focus on one with the thick-cut centre-cut special loin (150g) or centre-cut special filet (150g.

Some visitors say they enjoyed the meat both thick- and thin-sliced, and found grilling it themselves part of the meal. Alongside the usual yakiniku choices, a selection of wagyu offcuts is available with salt sauce, miso marinade or soy-sauce marinade. Diners have also mentioned enjoying lean meat and offal with sauce, giving you different seasonings to choose between.

There are also tail-broth dishes for the end of the meal. The menu lists tail-soup ochazuke with meat miso, as well as warm noodles made with Handa noodles; for a rice dish, there is meat miso rice topped with a soft-boiled egg. These are options to consider if you would like to finish a meal of grilled meat with broth-based ochazuke or noodles.

Drinks include draft beer, sake, wine and red and white grape sours made with wine grapes. In a refined, Japanese-modern interior with wood as its main feature, the restaurant serves Kyoto beef yakiniku and offal, as well as stewed dishes and tail soup. Reservations are recommended for dinner, so consider booking ahead for a meal centred on thick-cut meat or a visit with a group.