Wagyuya

At Wagyuya, in Kaminakano-cho, Kamitoba Minami, Minami Ward, Kyoto, a charcoal grill is at the centre of the meal—and choosing between salt and sauce is part of the pleasure. The menu offers carefully selected wagyu loin seasoned with salt and pepper, alongside special wagyu loin served with sauce, giving diners two distinct ways to enjoy the same cut. One diner described grilling meat that arrived with sauce and eating it with little else, a simple approach that lets its seasoning take the lead.

The menu says the salted tongue is served with a generous helping of Kujo spring onions. A diner who ordered beef tongue praised the size and thickness of the slices, as well as the amount of spring onion. Wagyu carpaccio is described as a “beef sashimi salad” and is served with a sweet-and-sour sauce. It makes a change of pace between grilled dishes; the indulgent course also lists beef nigiri, another option for putting together a meal centred on meat.

Some diners have enjoyed their meal with plain white rice. For a final dish, the menu also lists bibimbap served with seaweed soup and ochazuke—rice in tea or broth—with a choice of nori, salmon or wasabi. The restaurant can accommodate group meals, and reservations are recommended for dinner.