Kobe Beef Teppanyaki Pontocho Noichi

A5 rank Kobe beef cut from the central part of the back. It has a moderate amount of fat interspersed with the red meat, characterized by its fine marbling. During the Louis dynasty, this cut was served at banquets and was so delicious that it was uniquely awarded the title 'Sir.' You can enjoy its rich umami that melts in your mouth. 170g 29,700 yen 230g 39,820 yen 300g 51,700 yen

The chef selects a small portion of fine muscle fibers located deep within the A5 ranked Kobe beef, rather than on the surface. You can enjoy the natural sweetness, aroma, and exquisite texture of the lean meat. 180g 10,890 yen, 300g 17,270 yen, 450g 25,850 yen

Among A5 ranked Kobe beef, we select the even rarer cuts of premium red meat, allowing you to enjoy a steak that is tender despite being red meat. 180g 17,930 yen 300g 29,590 yen 450g 44,330 yen

A steak selected from the rare cuts of A5 rank Kobe beef, exclusively purchased by the Kichikichi Group, which only buys award-winning A5 rank Kobe beef. The moderate marbling melts in your mouth. Enjoy the exquisite flavor that is rich yet not overwhelming. 180g 20,900 yen 300g 35,200 yen 450g 53,900 yen

A5 rank Kobe beef from the lower back area. It is an extremely rare and high-quality cut, characterized by a light flavor with little fat and tenderness. Only about 8kg can be obtained from a single Kobe beef that has been raised for 32 months to reach 700kg. Enjoy the tenderness that can be torn apart with chopsticks without the need for a knife, and the elegant supreme sweetness. 170g 45,870 yen 230g 62,040 yen 300g 79,200 yen

Among the rare cuts of A5 rank Kobe beef, the central part with the greatest thickness and quality is called Chateaubriand, making it the most rare cut. There is a story that in the 19th century, the French politician François-René de Chateaubriand ordered and ate only this cut due to its incredible deliciousness. 170g 57,530 yen 230g 77,660 yen 300g 96,800 yen

・Grilled Kyoto vegetables ・Eighth Generation Gibei rice ・Clear soup

Grilled Kyoto vegetables, seasonal appetizer with Kobe beef, seasonal warm dish with Kobe beef, rice from the eighth generation Gihei, clear soup

You can change the rice in the set menu or the a la carte rice to garlic rice.

You can change the rice in the set menu or the individual rice to Kobe Beef Tendon Curry.

This is a combination menu of 3 kinds of teppanyaki: Ise lobster, garlic shrimp, and scallops (or today's white fish teppanyaki).