焼肉肉もん　河原町竹屋町店

☆Kimchi platter

☆Premium Waou beef skirt steak sashimi

☆ Tripe shabu-shabu with plenty of Kujo green onions

☆ Premium Manyo beef tartare

☆Extreme Beef Tongue

☆Manyo Beef Sukiyaki

☆Premium Waou's finest skirt steak

☆Assortment of thick-cut Kuroge Wagyu "Manyo Beef"

☆ "Manyo Beef" Toro-Taku Futomaki (thick sushi roll)

☆Light and refreshing lemon cold noodles

☆Rice selected by a rice expert (free refills)

The photos are in my Instagram highlights, so please check them out!

(@nikumon_takeyamachi)

Nikumon is the first restaurant in Kyoto to handle and be certified to serve Manyo beef.

Out of the estimated 20,000 yakiniku restaurants nationwide, only 94 restaurants serve Manyo beef, making it a truly miraculous breed.

What is Manyo beef?

This is Tottori Prefecture-produced Kuroge Wagyu beef, which has won various awards, including at the All Japan Wagyu Beef Competition (a Wagyu beef judging competition).

Thanks to recent advancements in breeding and fattening techniques, the number of Wagyu cattle that produce abundant meat and marbling in a short period of time has increased.Among them, "Tottori Inaba Manyo Beef" is a special case. Returning to the origins of "delicious beef," it is a rare Japanese Black cattle breed that has achieved consistent quality through efforts to improve fat content and meat quality, and through "integrated management" that manages everything from calf to shipment.

Its distinguishing feature is its low melting point of fat, resulting in a high-quality flavor that melts smoothly in the mouth.The fat, which is not heavy or greasy, has a clean finish and a texture similar to high-quality butter.

Simply put, it's Kuroge Wagyu beef that won't upset your stomach, even in the marbled parts.This is a miraculous cow with a proven track record at numerous livestock shows.