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Kobe Beef in Kyoto – Japan’s best Steakhouse ? ctm magazine

Gion Mikaku, founded in 1929: – 2 different cuts of beef: Tajima beef filet mignon and Kobe beef rump steak with just the right amount of marbling (intra-muscular fat) and no extra-muscular fat – 400g in total for 2 people. Steak cutting behind a window in their kitchen, friendly, dedicated service, pleasant view, extra hot griddle for proper searing, right timing and handling of the steaks: they certainly know what they are doing –
This restaurant meal included garlic rice (between steak and dessert):



  • Олег Емельянов on February 5, 2022

    Bravo, !

  • firequacker on February 5, 2022

    50 euros for a munch jesus

  • Marc Z9 on February 5, 2022

    Restaurant business is over inflated and pays their employees nothing. I never eat out

  • Jack Royal on February 5, 2022

    You can never have too much red meat.

  • Pied Piper Mods on February 5, 2022


  • Filipe França on February 5, 2022

    10:53 you should be arrested for soaking that meat in Shoyu

  • Lucy Pearl love on February 5, 2022

    This is such beautiful art I want to experience this one day

  • F K on February 5, 2022

    How can japan betray india like that? How dare japan call indias friend and eat beef

  • Hablemos de Autos  on February 5, 2022


  • Randy on February 5, 2022

    Most of us can only watch someone else eat this quality of expensive meat.

  • Manly McStud on February 5, 2022

    i like how that menu has spelling and grammar errors. they say that one chinese menus this is done on purpose.

  • Sean UPSTATE ALIEN Palmer on February 5, 2022

    $45?? Not too bad.

  • Ranger11413 on February 6, 2022

    A little A1 steak sauce and it's on like Donkey Kong !

  • Knight 2000 on February 6, 2022

    "sorry mate I didn't ask for this, I just wanted the burger.."

  • Charles Kenyon on February 6, 2022

    I must be the only one thinking heart attack time.

  • Cristian on February 6, 2022

    no te como carne cruda ni en pedo

  • stewie on February 6, 2022

    This chef got skills

  • Cris Balzano on February 6, 2022

    All the oil melting made my stomach hurt. 🤢

  • rootbeer7966 on February 6, 2022

    Theres so much marble fat & tendon, it wouldn't ever be acceptable in my restaurant.

  • Rasiterita on February 6, 2022

    This is standard quality for a Wagyu steakhouse. Not sure why the title describes it as "the best".

  • Alekcandr Bolkov on February 6, 2022

    Хуйня ,я ,на даче,также готовлю.И ,не только ,мясо.

  • Marcel Sadura on February 6, 2022

    I prefer pierogi or cheburek

  • ぽむぽふふ on February 6, 2022


  • David Rice on February 6, 2022

    Was that white garnish wasabi paste?

  • SargentT on February 6, 2022

    Tastes just like grease.
    Prime grade beef is plenty good

  • Giovanni Figueroa on February 6, 2022

    Was that the garlic rice they put on the steak ? I need to cook like this. Simple fresh and let the food speak for itself

  • Joe Smith on February 6, 2022

    I've had this experience in Japan several times. It's pretty amazing.

  • Ro Män on February 6, 2022

    What kind of lard are they using? And what's that square-formed thing with the vegetables?

  • Teflon dom on February 6, 2022

    Mothafuckas saving the Kobe juice like we ain't wasting none of this lol

  • Teflon dom on February 6, 2022

    What's with the slow motion eating gtfoh

  • 🦅NATIVE NATURE🦅 on February 6, 2022


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