One of the must-do things in Japan for BBQ beef lovers is to visit a yakiniku restaurant. This trip to Kyoto, we went to Pound Sanjo-Kiyamachi 肉听 三条木屋町店 known for their Kobe wagyu.
Kobe beef 神戸牛 is a type of wagyu 和牛 (generic term meaning Japanese cattle) from Hyogo prefecture which capital city is Kobe 神戸市, hence the name.
Due to their proximity, the cities of Kobe, Kyoto and Osaka are good opportunities to enjoy Kobe beef when you are in the area.
Kobe wagyu is the Primus of wagyu with its legendary beautifully marbled meat.
Pound Sanjo-Kiyamachi is known for their Kobe beef at competitive prices.
Looking for specific restaurants in Japan can sometimes be challenging as signages are often small and inconspicuous. For Pound Sanjo-Kiyamachi, look out for the characters 肉听. Follow the directions of Google map diligently.
I am so glad we got front row seats to watch the chef prepare the beef.
I left the ordering to buddy who is more familiar with Pound Sanjo-Kiyamachi. We got the Kobe beef set each plus additional orders of tongue, etc., to share.
Start with some fizzy lubrication first, of course 🫢
The beef is not marinated (which would ruin it 🤭 ).
Just served with nothing more than a light shower of salt and pepper.
Chef explains the cuts of beef, which is very helpful for novices (but I don't understand Japanese 😂 ).
We grilled our own Kobe wagyu with our own individual grill but don't worry.....
It is very hard to ruin a piece of Kobe wagyu (but don't try lah... Aiyoh...) 😝
Because of its high level of intramuscular fat, Kobe Wagyu can withstand a relatively high level of doneness without turning dry and chewy.
Even at medium well, the sweet umami warm oil oozes out of fat pockets in the spongy slab with every bite.
Delicious and oh so... pung (aromatic in Teochew language).
This was even better!
Why is Kobe wagyu so good? Part Much of it is the breed or simply genetics - it is Tajima 但馬牛 a black breed of wagyu raised only in Hyogo prefecture.
The black breed tends to store intramuscular fat extra well and Japanese techniques (such as feed) were perfected to maximise this characteristic in Tajima wagyu animals.
If you read in a menu or in the media about American / Australia Kobe beef, it is fake. Kobe beef only comes from Hyogo / Kobe just like Champagne only comes from Champagne wine region, France.
Media has also hyped sensational stories about farmers massaging and feeding their cattle with sake (Japanese rice wine) but these are not how Kobe Tajima cattle are normally raised.....
Even the beef tongue was great. Spongy soft chewy with a buttery milky dairy sweet umami flavour.
Chef disappeared into the kitchen for a while and returned with ramen! 😀🙏
It's the obligatory carbs before sending us off. Awesomely beefy soup, al dente noodles, soft spongy sweet Kobe wagyu, dressed with fresh aromatics, what more can I ask for?
Writing this post made me hungry for Kobe wagyu beef 😬
Food for thought - does it mean that ubiquitous chains like Yoshinoya and such, serve better gyudon (beef over rice) in Japan than in their overseas outlets? During this trip, I resisted all global chain brands as I wanted to save my calories for local indie shops. So, I can only find out during future trips to Japan. Do you know?
Restaurant name: Pound Sanjo-Kiyamachi 肉听 三条木屋町店
Address: Japan, 〒604-8005 Kyoto, Nakagyo Ward, Ebisucho, 424 ＡＢＳビル 1F
Nearest MRT: 5 minutes walk from Sanjo station
Tel: +81 75 708 3729
Hours: 5pm - midnight (Mon off)
Written by Tony Boey on 20 Jan 2025
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