肉割烹ふたご THE JUNEI HOTEL KYOTO

Bewertungen für 肉割烹ふたご THE JUNEI HOTEL KYOTO von Gästen, die dieses Restaurant besucht haben. Basierend auf den neusten Bewertungen.

1. P

   Pilar

   Kyoto1 Bewertung

   5.0

   Besucht am 24. Dezember 2024

   1. Gesamt 5
   2. Essen 5
   3. Service 5
   4. Ambiente 5

   Excelente servicio presentación maravillosa. Increíble experiencia
   

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2. FH

   FrankH

   San Francisco6 Bewertungen

   5.0

   Besucht am 23. Februar 2024

   1. Gesamt 5
   2. Essen 5
   3. Service 5
   4. Ambiente 5

   Our experience was wonderful. Would love to go back.
   

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3. OT

   OpenTable-Gast

   Kyoto1 Bewertung

   5.0

   Besucht am 13. September 2023

   1. Gesamt 5
   2. Essen 5
   3. Service 5
   4. Ambiente 5

   Premium kyoto beef is incorporated from the starter to the final dish. Every dish was delicious and melted in my mouth. Especially, the sirloin and fillet were masterpieces. As someone who loves meat and particularly adores Japanese beef, I consider this spot a gourmet paradise. Though this gem remains undiscovered by many, it's truly deserving of high acclaim.
   

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4. OT

   OpenTable-Gast

   Kyoto1 Bewertung

   5.0

   Besucht am 10. September 2023

   1. Gesamt 5
   2. Essen 5
   3. Service 5
   4. Ambiente 5

   All of us were impressed how good the beef and every dish was. The menu at Nikukappo Futago is predominantly meat-centered. Think 7 courses of banquet dishes featuring Kyoto beef ranked A4 and A5 expertly cooked in a variety of ways. The top-quality beef is used in everything from the appetizer to the last dish. For a carnivore like myself and a huge fan of Japanese beef to boot, this place is an epicurean heaven. This hidden place is still not well known to many, remains a secret, but well worthy of the star praise.
   

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5. OT

   OpenTable-Gast

   Kyoto1 Bewertung

   5.0

   Besucht am 8. September 2023

   1. Gesamt 5
   2. Essen 5
   3. Service 5
   4. Ambiente 5

   An experience of savoring the precious Kyoto beef! I had previously enjoyed yakiniku and shabu-shabu in Japan, but this was my first time being moved by a meat kaiseki, meticulously crafted with Japanese culinary techniques dish by dish, known as Niku-Kappo. Despite the variety of dishes, it wasn't too heavy and was very palatable. The grilled Sirloin and matsutake mushrooms, Beef tenderloin with sea urchin teriyaki and sukiyaki pot rice were especially delicious. Highly recommend this restaurant if you like Wagyu.
   

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6. OT

   OpenTable-Gast

   Kyoto1 Bewertung

   5.0

   Besucht am 31. August 2023

   1. Gesamt 5
   2. Essen 5
   3. Service 5
   4. Ambiente 5

   初めて食べた京都牛でしたが、洗練された懐石料理で、一品一品が繊細で最高においしかったです。 「先附」のフィレのたれ焼きは、柚子の香りが爽やかで、雲丹や賀茂茄子、銀杏との組み合わせが絶妙。 「御椀」の松茸のお椀は、和牛モモの煮麺とパプリカ、芒柚が絶妙に組み合わさり、深い味わいを楽しめます。 「焼物」のサーロインの朴葉焼きや和牛タンは、葱味噌や柚とともに、繊細な焼き加減で最高でした。 「強肴」の『雅』リブロースのしゃぶしゃぶは、松茸や穴子、水菜と共に湯葉と酢立醤油でいただく、上品な一皿です。 「箸休」のマルシンと酢の物は、スモークサーモンや椎茸、舞茸が調和し、土佐酢ゼリーが爽やかなアクセントです。 「釜炊」では、特製ブレンド米と三角バラのすき焼きが本当においしかったです、こんなおいしいお米初めて食べました。  最後の栗ぃむブリュレは、絶妙な甘さと食感を楽しむことができます。栗好きとしては、これだけでも買って帰りたいですね。
   

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