Yakiniku Yamachan

Yakiniku Yamachan is a Kyoto grill spot produced by Tominokoji Yamagishi, one of the city’s top kaiseki restaurants. True to its roots, you’ll find the essence of Yamagishi-style refinement infused throughout the menu.

The kitchen is helmed by Shion, the chef-owner’s nephew. When the restaurant first launched, sourcing premium wagyu was a huge challenge for a newcomer. But after putting in the legwork at the Shibaura meat market and building trust with top vendors, Yamachan now secures some of the best cuts and offal in the business.

This is far from your typical meat-on-a-grill kind of place.

A dish of yuba kimchi cleverly blends Japanese and Korean flavors.
Shabu-shabu made with Kamo eggplant and slices of sirloin highlights a delicate dashi broth.
And the signature “Uni Dog” wraps rich wagyu and Hokkaido uni into a decadent hand roll that’s pure indulgence.

Kyoto’s yakiniku scene has traditionally leaned toward humble, hormone-heavy joints with a retro local vibe. That’s why Yamachan is such a breath of fresh air.

With serious quality and a modern sensibility, this place hits right in the sweet spot. If you're craving beautifully grilled red meat while sightseeing in Kyoto, Yamachan is your no-brainer pick.