Kobe Beef Teppanyaki Gion no Ichi

A luxurious course featuring teppanyaki steaks made with the finest Kobe beef, Kobe beef specialties, world-class luxury ingredients, and teppanyaki prepared by top-tier chefs. We invite you to savor delicate Kyoto-style cuisine made with seasonal ingredients and Kobe beef steaks cooked to perfection. ~The following is an example menu. The menu is subject to change depending on the season and availability~ ■Amuse-bouche: Assortment of 2 pieces of Kobe beef sushi—sushi with fresh sea urchin and Kobe beef otoro, and gunkan-style sushi with caviar and seared Kobe beef otoro yukke■ Assortment of 3 Kobe Beef Appetizers: Tataki-style marbled Kobe beef; tartare-style marinated tuna with avocado cream; marinated sashimi—Spanish mackerel and salmon roe—■ Kobe Beef Hot Dishes ① Kobe Beef, Shark Fin, Bamboo Shoots, and Other Mixed Ingredients in a Thirteen-Ingredient Grilled Spring Roll—Served with Shark Fin Broth Sauce—■ Kobe Beef Hot Dish #2: Rossini-style Kobe Beef Marbled Meat and Foie Gras—Served with Périgueux Sauce Rich in Black Truffles—■ Main Course: Kobe Beef Sirloin Steak 80g▽ We can accommodate requests to change the cut of meat ▽Upgrade to “Filet” for +7,000 yen; upgrade to “Châteaubriand” for +10,000 yen■Today’s Kyoto Vegetable Teppanyaki: Assorted seasonal Kyoto vegetables■Rice: Kobe Beef Kabayaki Rice Bowl■Soup: White miso soup made with Kobe beef■Dessert: Seasonal fruit and Uji matcha monaka

A course featuring teppanyaki steak made with specially selected cuts of Kobe beef—the finest Japanese beef—and traditional Kyoto-style kaiseki cuisine. For the steak, the chef carefully selects rare cuts available only that day, ensuring you can savor both the perfect marbling and the rich texture of the meat. Please enjoy the delicate Kyoto-style cuisine made with seasonal ingredients alongside Kobe beef steaks cooked to perfection. ~The following is an example menu. The menu is subject to change depending on the season and availability~ ■ Amuse-bouche: Assortment of 2 pieces of Kobe beef sushi—seared lean Kobe beef sushi and seared lean Kobe beef marinated in Saikyo miso sushi (served with caviar) ■ Assortment of 2 Kobe beef appetizers—Kobe beef roast beef salad and tartare-style marinated tuna with avocado cream ■ Hot Dish Featuring Kobe Beef: Grilled Kobe Beef Shabu-shabu and Seared Sea Eel—Served with Wakayama Prefecture Grape Sansho and Ume Paste Sauce—■ Cold Dish Featuring Kobe Beef: Japanese-Style Cold Noodles with Kobe Beef ■ Main Course: Kobe Beef Steak—Exceptional Rare Cut, Marbled, 80g ▽We can accommodate requests to change the cut of meat▽Change to “Sirloin” for an additional 6,050 yen; change to “Filet” for an additional 14,150 yen; change to “Châteaubriand” for an additional 17,150 yen■ Today’s Kyoto Vegetable Teppanyaki: Assortment of Seasonal Kyoto Vegetables ■ Rice: Koshihikari from the 8th Generation Gibe *You may substitute the white rice with: • Kobe Beef Garlic Rice (+1,100 yen) • Kobe Beef Tendon Curry (+1,320 yen) as desired. ■Soup: White miso soup made with Kobe beef■Dessert: Hyuganatsu and yuzu parfait

This course features teppanyaki steak made with specially selected cuts of Kobe beef—the finest Japanese beef—alongside traditional Kyoto kaiseki cuisine. The steak is prepared using rare cuts carefully selected by the chef each day, available only that day. We invite you to savor the delicate Kyoto cuisine made with seasonal ingredients and the Kobe beef steak, cooked to perfection. ~The following is an example menu. The menu is subject to change depending on the season and availability~ ■ Amuse-bouche: Assortment of 2 pieces of Kobe beef sushi—seared lean Kobe beef sushi and seared lean Kobe beef marinated in Saikyo miso sushi (served with caviar) ■ Assortment of 2 Kobe beef appetizers—Kobe beef roast beef salad and tartare-style marinated tuna with avocado cream ■ Hot Dish Featuring Kobe Beef: Grilled Kobe Beef Shabu-shabu and Seared Pike Conger—Served with Wakayama Prefecture Grape Sansho and Ume Paste Sauce ■ Cold Dish Featuring Kobe Beef: Japanese-Style Cold Noodles with Kobe Beef ■ Main Course: Kobe Beef Sirloin Steak (80g) ▽We can accommodate requests to change the cut of meat▽You can upgrade to “Filet” for an additional 8,100 yen or to “Châteaubriand” for an additional 11,100 yen■ Today’s Kyoto Vegetable Teppanyaki: Assortment of Seasonal Kyoto Vegetables ■ Rice: “Koshihikari” from the 8th Generation Gibe *You may substitute the white rice with: • Kobe Beef Garlic Rice (+1,100 yen) • Kobe Beef Tendons Curry (+1,320 yen) as desired. ■Soup: White miso soup made with Kobe beef■Dessert: Hyuganatsu and yuzu parfait

This is a short course designed to be enjoyed at lunchtime. We invite you to savor this elegant lunch course, which distills the very best of our restaurant into a single experience. ~The following is an example menu. The menu is subject to change depending on the season and availability of ingredients.～■Assortment of 2 Kobe Beef Appetizers, Kobe Beef Roast Beef Salad, and Tuna Marinated in Avocado Cream Tartare-Style■Hot Dish Featuring Kobe Beef: Grilled Kobe Beef Shabu-shabu and Seared Pike Conger Eel—Served with Plum Paste Sauce and Wakayama Prefecture Grape Sansho Pepper—■ Main Course: Kobe Beef Steak—Exclusive Rare Cut, Marbled, 80g▽We are happy to accommodate requests for different cuts of meat▽For an additional 6,000 yen, you can upgrade to “Sirloin”; for an additional 14,000 yen, to “Filet”; and for an additional 17,000 yen, to “Châteaubriand”■ Today’s Kyoto Vegetable Teppanyaki: Assortment of Seasonal Kyoto Vegetables■Rice: “Koshihikari” from the 8th Generation Gihei※You may substitute the white rice with your choice of: • Kobe Beef Garlic Rice (+1,100 yen) • Kobe Beef Tendons Curry (+1,320 yen). ■Soup: White miso soup made with Kobe beef■Dessert: Hyuganatsu sorbet

An exquisite course featuring Kobe beef sirloin—known for its delicate marbling that melts at body temperature—and exceptionally fresh Ise lobster, both prepared teppanyaki-style. Perfect for a special occasion. ~The following is an example menu. The contents are subject to change depending on the season and availability~ ■Amuse: Assortment of 2 pieces of Kobe beef sushi; Sushi with raw sea urchin and Kobe beef otoro; Gunkan-style sushi with caviar and seared Kobe beef otoro yukke■ Assortment of 3 Kobe Beef Appetizers: Tataki-style marbled Kobe beef; tartare-style marinated tuna with avocado cream; marinated sashimi—Spanish mackerel and salmon roe—■ Kobe Beef Hot Dish: Rossini-style Kobe Beef Marbled Meat and Foie Gras—with Périgueux Sauce Rich in Black Truffles—■ Seafood: Teppanyaki-grilled Ise Lobster (Half a lobster)■Main Course: Kobe Beef Sirloin Steak 80g▽We can accommodate requests to change the cut of meat▽Upgrade to “Filet” for an additional 7,000 yen; upgrade to “Châteaubriand” for an additional 10,000 yen■ Today’s Kyoto Vegetable Teppanyaki: Assortment of Seasonal Kyoto Vegetables■Rice: Kobe Beef Kabayaki Rice Bowl■Soup: White Miso Soup with Kobe Beef■Dessert: Seasonal Fruit and Uji Matcha Monaka

This is a teppanyaki course menu designed for guests with dietary restrictions. You can enjoy this meal alongside guests who wish to savor Kobe beef or seafood. You can enjoy creative teppanyaki dishes featuring Kyoto vegetables as the main ingredient. If you would like to order from this menu, please contact the restaurant directly to make a reservation or for inquiries.

This course features teppanyaki steak made with specially selected cuts of Kobe beef—the finest Japanese beef—alongside traditional Kyoto kaiseki cuisine. The steak is prepared using rare cuts carefully selected by the chef each day, available only that day. We invite you to savor the delicate Kyoto cuisine made with seasonal ingredients and the Kobe beef steak, cooked to perfection. ~The following is an example menu. The menu is subject to change depending on the season and availability~ ■ Amuse-bouche: Assortment of 2 pieces of Kobe beef sushi—seared lean Kobe beef sushi and seared lean Kobe beef marinated in Saikyo miso sushi (served with caviar) ■ Assortment of 2 Kobe beef appetizers—Kobe beef roast beef salad and tartare-style marinated tuna with avocado cream ■ Hot Dish Featuring Kobe Beef: Grilled Kobe Beef Shabu-shabu and Seared Sea Eel—Served with Wakayama Prefecture Grape Sansho and Ume Paste Sauce ■ Cold Dish Featuring Kobe Beef: Japanese-Style Cold Noodles with Kobe Beef ■ Main Course: Kobe Beef Fillet (80g) ▽We can accommodate requests to change the cut of meat▽You can upgrade to “Châteaubriand” for an additional 3,000 yen■ Today’s Kyoto Vegetable Teppanyaki: Assorted Seasonal Kyoto Vegetables ■ Rice: Koshihikari from the 8th Generation Gihei *You may substitute the white rice with: • Kobe Beef Garlic Rice (+1,100 yen) • Kobe Beef Tendon Curry (+1,320 yen). ■Soup: White miso soup made with Kobe beef■Dessert: Hyuganatsu and yuzu parfait

A course featuring teppanyaki steak and Kyoto-style kappo cuisine, made with specially selected cuts of Kobe beef—the finest Japanese beef. The steak is prepared using rare cuts handpicked daily by the chef, available only that day. We invite you to savor the delicate Kyoto cuisine made with seasonal ingredients and the Kobe beef steak, cooked to perfection. ~The following is an example menu. Contents are subject to change depending on the season and availability~ ■ Amuse-bouche: Raw Sukiyaki with Kobe Beef and Four Types of Mushrooms ~With a Hint of Truffle~ ■ Appetizer featuring Kobe Beef: Roasted Kobe Beef and Autumn Vegetable Salad ~With Bonito Broth and Grilled Eggplant Sauce~ ■ Warm Dish Featuring Kobe Beef: Teppanyaki-style Conger Eel ~ Pureed Horikawa Burdock and Kobe Beef Bacon ~■ Small Warm Dish Featuring Kobe Beef: Shabu-shabu with Kyoto Turnip and Lean Kobe Beef ~ Sauce with Kyoto Shichimi Pepper and Saikyo Miso ~ ■ Today’s Seafood Teppanyaki (+2,500 yen) Poached Red Sea Bream and Scallops ~ Sea Urchin and Aosa Seaweed Sauce ~ ■ Main Course: Kobe Beef Châteaubriand 80g ■Today’s Kyoto Vegetable Teppanyaki: Assortment of Seasonal Kyoto Vegetables ■Rice: Koshihikari from the 8th Generation Gibe *You may substitute the white rice with: • Kobe Beef Garlic Rice (+1,100 yen) • Kobe Beef Tendons Curry (+1,320 yen). ■Soup: White Miso Soup Made with Kobe Beef ■Dessert: Autumn Ice Cream ~ With Poached European Pears and Dried Figs ~

A luxurious course featuring teppanyaki steaks made with the finest Kobe beef, Kobe beef specialties, world-class luxury ingredients, and teppanyaki prepared by top-tier chefs. We invite you to savor delicate Kyoto-style cuisine made with seasonal ingredients and Kobe beef steaks cooked to perfection. ~The following is an example menu. The menu is subject to change depending on the season and availability~ ■Amuse-bouche: Assortment of 2 pieces of Kobe beef sushi—sushi with fresh sea urchin and Kobe beef otoro, and gunkan-style sushi with caviar and seared Kobe beef otoro yukke■ Assortment of 3 Kobe Beef Appetizers: Tataki-style marbled Kobe beef; tartare-style marinated tuna with avocado cream; marinated sashimi—Spanish mackerel and salmon roe■ Kobe Beef Hot Dishes ① Kobe Beef, Shark Fin, Bamboo Shoots, and Other Mixed Ingredients in a Thirteen-Ingredient Grilled Spring Roll—Served with Shark Fin Broth Sauce—■ Kobe Beef Hot Dish #2: Rossini-style Kobe Beef Marbled Meat and Foie Gras—Served with Périgueux Sauce Rich in Black Truffles—■ Main Course: Kobe Beef Fillet (80g) ▽ We can accommodate requests to change the cut of meat ▽ Upgrade to “Châteaubriand” for an additional 3,000 yen ■ Today’s Kyoto Vegetable Teppanyaki: Assortment of Seasonal Kyoto Vegetables ■ Rice: Kobe Beef Kabayaki Rice Bowl ■ Soup: White Miso Soup with Kobe Beef ■ Dessert: Seasonal Fruits and Uji Matcha Monaka

A luxurious course featuring teppanyaki steaks made with the finest Kobe beef, Kobe beef specialties, world-class luxury ingredients, and teppanyaki prepared by top-tier chefs. We invite you to savor delicate Kyoto-style cuisine made with seasonal ingredients and Kobe beef steaks cooked to perfection. ~The following is an example menu. The menu is subject to change depending on the season and availability~ ■Amuse-bouche: Assortment of 2 pieces of Kobe beef sushi—sushi with fresh sea urchin and Kobe beef otoro, and gunkan-style sushi with caviar and seared Kobe beef otoro yukke■ Assortment of 3 Kobe Beef Appetizers: Tataki-style marbled Kobe beef; tartare-style marinated tuna with avocado cream; marinated sashimi—Spanish mackerel and salmon roe■ Kobe Beef Hot Dishes ①: Assorted Spring Rolls with Kobe Beef, Shark Fin, Bamboo Shoots, and Other Ingredients—Served with Shark Fin Broth Sauce—■ Kobe Beef Hot Dish #2: Rossini-style Kobe Beef Marbled Meat and Foie Gras—Served with Périgueux Sauce Rich in Black Truffles—■ Main Course: Kobe Beef Châteaubriand, 80g ■ Today’s Kyoto Vegetable Teppanyaki: Assortment of Seasonal Kyoto Vegetables ■ Rice: Kobe Beef Kabayaki Rice Bowl ■ Soup: White Miso Soup with Kobe Beef ■ Dessert: Seasonal Fruits and Uji Matcha Monaka

An exquisite course featuring Kobe beef sirloin—known for its delicate marbling that melts at body temperature—and exceptionally fresh Ise lobster, both prepared teppanyaki-style. Perfect for a special occasion. ~The following is an example menu. The contents are subject to change depending on the season and availability~ ■Amuse-bouche: Assortment of 2 pieces of Kobe beef sushi; Sushi with raw sea urchin and Kobe beef otoro; Gunkan-style sushi with caviar and seared Kobe beef otoro yukke■ Assortment of 3 Kobe Beef Appetizers: Tataki-style marbled Kobe beef; tartare-style marinated tuna with avocado cream; marinated sashimi—Spanish mackerel and salmon roe—■ Kobe Beef Hot Dish: Rossini-style Kobe Beef Marbled Meat and Foie Gras—with Périgueux Sauce Rich in Black Truffles—■ Seafood: Teppanyaki-grilled Ise Lobster (half a lobster)■Main Course: Kobe Beef Fillet (80g) – Can be upgraded to “Châteaubriand” for an additional 3,000 yen■Today’s Kyoto Vegetable Teppanyaki: Assortment of seasonal Kyoto vegetables■Rice: Kobe Beef Kabayaki Rice Bowl■Soup: White Miso Soup with Kobe Beef■Dessert: Seasonal Fruits and Uji Matcha Monaka

An exquisite course featuring Kobe beef sirloin—known for its delicate marbling that melts at body temperature—and exceptionally fresh Ise lobster, both prepared teppanyaki-style. Perfect for a special occasion. ~The following is an example menu. The menu is subject to change depending on the season and availability~ ■Amuse-bouche: Assortment of 2 pieces of Kobe beef sushi—sushi with fresh sea urchin and Kobe beef otoro, and gunkan-style sushi with caviar and seared Kobe beef otoro yukke■ Assortment of 3 Kobe Beef Appetizers: Tataki-style Kobe Beef with Marbling; Potato Salad with Cherry Shrimp and Aosa Seaweed to Celebrate Spring; Marinated Spanish Mackerel Sashimi—Served with Salmon Roe— ■Warm Kobe Beef Dish: Rossini-style Kobe Beef Marbled Meat and Foie Gras—with Périgueux Sauce Rich in Black Truffles—■Seafood: Teppanyaki-grilled Ise Lobster (half a lobster) ■ Main Course: Kobe Beef Châteaubriand, 80g ■ Today’s Kyoto Vegetable Teppanyaki: Assortment of Seasonal Kyoto Vegetables ■ Rice: Rice Topped with Kobe Beef Kabayaki ■ Soup: White Miso Soup with Kobe Beef ■ Dessert: Monaka with Seasonal Fruits and Uji Matcha

This is a short course designed to be enjoyed at lunchtime. We invite you to savor this elegant lunch course, which distills the very best of our restaurant into a single experience. ~The following is an example menu. The menu is subject to change depending on the season and availability of ingredients.～■Assortment of Two Kobe Beef Appetizers, Kobe Beef Roast Beef Salad, and Tuna Marinated in Avocado Cream Tartare-Style■Hot Dish Featuring Kobe Beef: Grilled Kobe Beef Shabu-shabu and Seared Pike Conger Eel—Served with Plum Paste Sauce and Wakayama Prefecture Grape Sansho Pepper—■ Main Course: Kobe Beef Sirloin Steak (80g) ▽ We can accommodate requests to change the cut of meat ▽ +8,000 yen to upgrade to “Filet” +11,000 yen to upgrade to “Châteaubriand” ■ Today’s Kyoto Vegetable Teppanyaki: Assortment of Seasonal Kyoto Vegetables■Rice: “Koshihikari” from the 8th Generation Gibei※You may substitute the white rice with: • Kobe Beef Garlic Rice (+1,100 yen) • Kobe Beef Tendons Curry (+1,320 yen). ■Soup: White miso soup made with Kobe beef■Dessert: Hyuganatsu sorbet

This is a short course designed to be enjoyed at lunchtime. We invite you to savor this elegant lunch course, which perfectly encapsulates the best of our restaurant. ~The menu below is an example. The menu is subject to change depending on the season and availability of ingredients~ ■ Assortment of two Kobe beef appetizers, Kobe beef roast beef salad, and tartare-style marinated tuna with avocado cream ■ Warm Dishes Featuring Kobe Beef: Grilled Kobe Beef Shabu-shabu and Seared Pike Conger—Served with Plum Paste Sauce and Wakayama Prefecture Grape Sansho Pepper—■ Main Course: Kobe Beef Filet (80g) ▽ We are happy to accommodate requests for different cuts of meat ▽ Upgrade to “Châteaubriand” for an additional 3,000 yen ■ Today’s Kyoto Vegetable Teppanyaki: Assortment of Seasonal Kyoto Vegetables ■ Rice: “Koshihikari” from the 8th Generation Gihei *You may substitute the white rice with: Kobe Beef Garlic Rice (+1,100 yen) or Kobe Beef Tendon Curry (+1,320 yen) as desired. ■Soup: White miso soup made with Kobe beef■Dessert: Hyuganatsu sorbet

This is a short course designed to be enjoyed at lunchtime. We invite you to savor this elegant lunch course, which distills the very best of our restaurant into a single experience. ~The following is an example menu. The menu is subject to change depending on the season and availability of ingredients~ ■ Assortment of two Kobe beef appetizers, Kobe beef roast beef salad, and tartare-style marinated tuna with avocado cream ■ Warm Dishes Featuring Kobe Beef: Grilled Kobe Beef Shabu-shabu and Seared Pike Conger Eel—Served with Plum Paste Sauce and Wakayama Prefecture Grape Sansho Pepper—■ Main Course: Kobe Beef Châteaubriand (80g) ■ Today’s Kyoto Vegetable Teppanyaki: Assortment of Seasonal Kyoto Vegetables ■ Rice: Koshihikari from the 8th Generation Gihei *You may substitute the white rice with: Kobe Beef Garlic Rice (+1,100 yen) or Kobe Beef Tendon Curry (+1,320 yen), as desired. ■Soup: White Miso Soup with Kobe Beef ■Dessert: Hyuganatsu Sorbet