Nikusho Geihinkan Tawaramoto

For diners swinging by Tawaramoto, Nara, looking for a trip-defining yakiniku meal, it doesn’t get much better than Nikusho Geihinkan. The restaurant has a dedicated ranch where it oversees the breeding and rearing process of top-quality Yamato kuroge wagyu. Geihinkan calls itself “mingei yakiniku,” likening the hands-on work of cattle rearing, butchering and even yakiniku grilling to a form of art for the common man. By sectioning whole Yamato beef carcasses in-store, Geihinkan can offer well-known cuts of yakiniku such as galbi (short rib) and gyutan (tongue), to less common options, like rump roast and chuck tenderloin. Guests can try a variety of textures and marbling qualities from a single animal during their meal. Geihinkan also prepares organ meats fresh each morning, ensuring peak safety and flavor. As many as 15 distinct portions of organ meat, as well as premium options, serve as an ideal introduction to the world of wagyu that often goes unnoticed. By experiencing many cuts from a single cow, diners are able to deepen their appreciation for wagyu. Each meal is enhanced by homemade kimchi, namul side dishes, and even larger plates of authentic korean food in the a la carte deck, such as the chijimi and bibimbap. For an additional fee, diners can even pair their yakiniku meal with unlimited, free-flow ice-cold super dry beer. Crisp, sharp and savory — the perfect beverage for grilled fares.