Tendan Gion Honten

Yakiniku is, by and large, eaten the same all over Japan. Depending on the prefecture or region, there may be slight differences in the preferred cut — sirloin versus kalbi short rib, for instance — or the type of marinade, but the process of grilling beautifully marbled cuts of beef over a fire is fundamentally identical. Or so most believe. Not many people, whether within Japan and outside of it, are aware of the existence of Kyoto-style yakiniku. What sets the Kyoto tradition apart is the sauce: while most yakiniku sauces are thick and sweet, Kyoto-style yakiniku has diners dip their grilled meat in a thinner, lighter sauce that resembles a dashi stock. Tendan is also known for the two major cuts it offers: sirloin and ribeye roll. Both taken from the back of the cow, the standard sirloin offers a familiar texture and flavor. Ribeye roll, or “rib roast” in Japanese, on the other hand, is softer, more finely marbled and boasts a deeper umami. Several different cuts are on offer at Tendan — and the staff are only too happy to help the uninitiated find their favorite. And sometimes, the favorite may not be grilled meat at all. Raw beef served yukhoe-style is one of the most popular orders at Tendan, doubly certified safe by the authorities both in terms of the cleanliness of its meat, and of the kitchen it is prepared in. The restaurant’s reputation has been built not just on the quality of its meat, but also its side dishes, in particular the jjigae soup with Kyoto white miso and the handmade cold noodles, kneaded in-house. Given its long history, unique menu offerings and convenient location a stone’s throw from Gion-shijo Station, Tendan is a popular choice for many Kyoto locals to celebrate a variety of occasions; it’s not uncommon to see the premises packed with extended families celebrating special events, couples commemorating anniversaries, or even businessmen holding meetings and other corporate functions. Whatever the occasion, Tendan has guests covered.