Kuishinbo Yamanaka

Beef is a serious business in Japan. The country is known for producing some of the best varieties of cattle in the world. Many steak restaurants are particular about the source and quality of their beef, however, few go further than Kuishinbo Yamanaka in Kyoto. The chef here demands that the farms he deals with maintain the highest possible levels of health and nutrition for his cows and that they raise them for far longer than average. The result is a deep, rustic red in all of the Omi beef which is served on the plates there — an indicator of prime quality and health. This is why steak-loving pilgrims make repeated trips here from around the country. They are treated to a set course menu which includes beef cutlet, the signature consommé soup, a Hamburg steak, and — of course — a classic, juicy, perfectly cooked steak.