01 / ABOUT THE PLACE
About this place
When considering what to lay across the grill first, salted beef tongue or premium salted tongue is a dependable opening move. At Kitazato in Takeda Jobodaiincho, Fushimi Ward, Kyoto, the menu showcases contrasting textures across different cuts even within its salt-seasoned offerings alone. Diners can select options such as limited-quantity scallion salted tongue, the restaurant's signature toro steak, or kainomi served refreshingly with grated daikon and ponzu.
Savoring Rare Cuts Sourced in Small Quantities
For those who want to appreciate the deeper flavors of the meat, the selection of rare cuts is well worth exploring. The lineup includes kainomi—a cut of flap meat yielding only about 3 kg per head of cattle—alongside hiuchi (tri-tip), marushin (the core of the round), and fatty toro-kalbi cut from the chuck rib, often celebrated as the crown of kalbi. Among these, the tenderloin fillet, available as a limited seasonal offering, draws strong praise from guests seeking exceptionally fine, tender beef.
From Offal to Chilled Noodles
Beyond standard red meat, offal dishes that highlight freshness also enjoy steady popularity, including salt-grilled toro-motsu, salt-grilled hoso (small intestine), and classic horumon seasoned in a rich marinade. Pairing small plates like yukhoe with kimchi or assorted namul between grilled meats, then concluding the meal with cold noodles, introduces a satisfying rhythm to the whole dining experience.
Dinner service begins at 17:00 in the evening, with dedicated free parking available across the street. The restaurant provides baby chairs and a kids' menu, making it easy for families and groups to share a table comfortably. Note that payment is cash only, so planning ahead before arriving is recommended.
