01 / ABOUT THE PLACE
About this place
The appetizing scent of beef grilling over the wire mesh mingles with a steady parade of savory side dishes at Daikoen. Tucked into Chudoji Kitamachi in Kyoto's Shimogyo Ward, this neighborhood yakiniku restaurant draws patrons not only for its well-curated selection of beef cuts but also for a deep repertoire of enduring side dishes.
A fine place to start the grill is the jo-shio tan (salted premium tongue), prized for its pleasing chew and clean savory profile. The beef lineup covers beloved standards and offal cuts, including harami (skirt steak) and jo-rosu (premium loin)—both available with sauce or salt seasoning—as well as tsurami (cheek), noted for its concentrated, beefy richness. Diners can also compare varied textures across cuts such as juicy bone-in short ribs, aromatic grilled liver, and the crisp, gristly bite of urute (cartilage).
Between cuts of grilled meat, the kitchen's side dishes hold their own. Plump pig's trotters with a gelatinous chew, refreshing raw omasum paired with scallions, mixed namul, and cooling water kimchi all serve as pleasant palate cleansers and companion plates for drinks. To wrap up the meal, the house specialty dojo-jiru (loach soup) delivers deep, concentrated nourishment that warms thoroughly from within.
The beverage list spans everyday staples like large bottles of Asahi Super Dry to Korean makgeolli and accessible bottled wines. Tatami seating provides a comfortable setting for leisurely family meals and group gatherings. Cash is the only accepted payment method, so coming prepared is advisable, and booking a table ahead for the dinner hours is recommended.
