Kyoto Steak Nandaimon Nishiki

Using rice from the 8th-generation Gibe, our veteran chefs carefully grill carefully selected lean Wagyu beef to medium-rare using our rich, house-made sauce—a recipe passed down since our founding in 1957. After enjoying the steak, we invite you to try our secret-recipe beef broth chazuke for a change of flavor. Please enjoy our current most popular dish, the **“Overflowing Lean Wagyu Hitsu-mabushi”**. [Kyoto Steak Minamidaimon Nishiki Branch: Our Philosophy Behind the “Overflowing Lean Wagyu Hitsu-mabushi”] ● Made with rice from the 8th-generation Gibei ● Features lean Wagyu beef carefully selected by meat experts—a hallmark of our long-established restaurant ● 68-year-old secret sauce ● House-made beef broth chazuke ● Enjoy a variety of flavors with our colorful garnishes

Made with rice from the 8th-generation Gibe, the sukiyaki sauce developed in 1957 when the restaurant was founded, and carefully selected lean Wagyu beef hand-sliced by a chef who knows Wagyu inside and out. Paired with melt-in-your-mouth, fluffy eggs, this is a single-serving Wagyu sukiyaki where you can adjust the doneness to your liking. We invite you to savor our **“Wagyu Sukiyaki with Fluffy Eggs”**, a dish beloved by many repeat customers for its delicious taste and reasonable price. [Kyoto Steak Minamidaimon Nishiki Branch: Our Philosophy Behind the “Wagyu Sukiyaki with Fluffy Eggs”] ● Made with 8th Generation Gibei rice ● Lean Wagyu beef carefully selected by meat experts unique to our long-established restaurant ● House-made sukiyaki sauce developed in 1957, the year we were founded ● Special Kyoto eggs prepared to be fluffy, which you can cook yourself ● Enjoy at your own pace with a personal hot pot.

Made with rice from the 8th-generation Gihei, this dish features Kuroge Wagyu beef from the round cut—sourced exclusively by our Wagyu experts, a privilege of our restaurant’s history dating back to 1957—and carefully hand-sliced. It’s grilled to a juicy medium-rare using an exquisite cooking technique that locks in tenderness and rich flavor. This steak bowl features a generous portion of steak layered atop glossy, perfectly cooked rice. Please enjoy it with our special steak sauce. We invite you to savor the **“Carefully Selected Kuroge Wagyu Ichibo Steak Bowl”**, which offers the perfect balance of moderate fat content, juiciness, and rich meaty umami. [Kyoto Steak Nanadaimon Nishiki Branch: Our Philosophy Behind the Carefully Selected Japanese Black Wagyu Ichibo Steak Bowl] ● Made with 8th-Generation Gibei rice ● Black Wagyu Ichibo steak with just the right amount of marbling, carefully selected by meat experts unique to our long-established restaurant ● Homemade steak sauce devised by our renowned chef ● Hand-sliced and cooked to perfection by a chef who knows Wagyu inside and out ● A luxurious bento box where the steak and rice blend harmoniously

Using rice from the 8th-generation Gihei, our Wagyu experts—carrying on a tradition since our founding in 1957—carefully hand-cut Kuroge Wagyu sirloin sourced through our exclusive channels. Our Wagyu experts grill it to a juicy medium-rare using an exquisite cooking technique that locks in tenderness and rich flavor. For those who want to fully savor the juiciness and rich flavor of Wagyu, a steak is the way to go. Please enjoy it with the head chef’s special steak sauce. We invite you to savor the **“Carefully Selected Kuroge Wagyu Ichibo Steak Bowl”**, which offers the unique texture of hand-cut meat, just the right amount of fat, and an abundance of rich umami. [Kyoto Steak Minamidaimon Nishiki Branch: Our Philosophy Behind the Carefully Selected Black-Haired Wagyu Ichibo Steak Bowl] ● Made with 8th Generation Gibei rice ● Kuroge Wagyu Ichibo carefully selected by meat experts from a long-established restaurant ● Sourcing and connoisseurship passed down since our founding in 1957 ● Hand-cut and cooked to perfection by a chef who knows Wagyu inside and out ● Please enjoy it with our special wasabi and natural salt, which complement the aroma of the Wagyu