Even with the same Kobe beef, the way you grill changes the flavor dramatically. In this article, we share cut-by-cut heat control and tips for enjoying the ceramic plate that elevate Kobe beef yakiniku, from a specialist’s point of view.
Kobe Beef Yakiniku Changes with the Grilling
Kobe beef is defined by fine marbling and melting fat—so overcooking is forbidden. The basics: sear the surface to lock in the juices and don’t miss the moment the fat begins to melt. Our ceramic-plate grilling lets you adjust the doneness right at your table.
A Guide to Heat by Cut
Premium loin and sirloin: sear one side firmly, until the sweetness of the fat rises. Lean meat: rare to medium, to enjoy the meat’s natural umami. Fillet: delicate, so finish it in a short time. The characteristics of each cut are explained in our column on how to choose by cut.
Tips for the Ceramic Plate
Heat the plate thoroughly first. Placing too much on at once lowers the temperature, so grill a little at a time for the best flavor. Please take care, as the ceramic plate becomes hot.
Sauce vs. Salt
Salt to enjoy the sweetness of the fat; sauce to eat heartily with rice—use them by turns. See the Food Menu, and find a well-matched glass on the Drink Menu.
Reservations & Access
KOBE BEEF FACTORY Kyoto Kawaramachi Garden is directly connected to Hankyu Kyoto Line “Kyoto-Kawaramachi Station,” on the 7th floor of Kyoto Kawaramachi Garden. We are open all day from 11:00 to 22:00 (last order 21:00), closed only when Kyoto Kawaramachi Garden itself is closed. See Restaurant Info & Access for details. Reservations are accepted 24 hours a day via TableCheck.