Kyoto
Kujo Green Onion
~ 1,300 Years of History ~
A heritage vegetable since the Heian period. Its signature silkiness melts in the heat into sweetness. A perfect match for the fat.
G R E E T I N G
Sukiyaki and shabu-shabu, prepared with the finest branded wagyu.
We cherish the gestures, the vessels, and the careful heat unique to Kyoto.
The living culture of wagyu, served as a refined course.
Fat, warishita broth, and egg — drawing out every charm of wagyu,
with the manners and care handed down through generations.
In a calm, quiet dining room,
why not spend an unhurried moment savoring each dish?
Seared fragrant against the pan.
A spoonful of warishita, with vegetables alongside.
A melting slice,
dipped through silken egg.
Access
WAGYU SUKIYAKI -AKAYASHIRO- sits just south-east of Kyoto Station, in the same Higashikujo district as teamLab Biovortex Kyoto. Since the museum has no restaurant on site, we are a natural place to continue your evening over wagyu sukiyaki. Lunch and dinner, English-friendly, with a menu in English and Japanese — dinner served until 22:00.
The story of the supporting players, nurtured by Kyoto's history and tradition.
Each a storied gem, chosen to lift the savor of wagyu.
Kyoto
~ 1,300 Years of History ~
A heritage vegetable since the Heian period. Its signature silkiness melts in the heat into sweetness. A perfect match for the fat.
Kyoto
~ Raised by Water and Soil Alone ~
A heritage vegetable since the Edo period. Its crisp, fresh bite is a bright accent to the rich warishita broth.
By Kitano Tenmangu
~ Est. 1897, a Storied House ~
A celebrated house near Kitano Tenmangu, founded in 1897. Deep soybean flavor that soaks through to the core.
Tokushima
~ Golden Broth of the Mountains ~
Astonishingly thick, with a bite almost like abalone. The more you chew, the more its deep savor flows.
Selected
~ Gentle Depth in the Broth ~
Slowly cooked, it drinks in the savor of the meat while releasing its own sweetness.
Joyo City
~ Prized Firmness and Smooth Finish ~
Crafted by artisans, nurtured by the clear streams of the Kizu River. It takes on flavor beautifully, with a smooth, slippery texture.
Kyoto
~ Est. 1689, Over Three Centuries ~
Mochi-like spring and a melting finish. A masterpiece steeped in history.
Hokkaido
A top-grade branded rice, nurtured in Japan's northernmost land. Cooked plump and fluffy in a clay pot — every grain carrying true sweetness and sheen.
A Special Touch
The "leading supporting role" of sukiyaki. We use only eggs from free-range, cage-free hens raised with care. Rich, deep yolk and a silken texture, wrapping melting wagyu in mellow softness.
As our meals are served as full courses,
we kindly ask for reservations by the day before.
Frequently Asked Questions
WAGYU SUKIYAKI -AKAYASHIRO- is a wagyu sukiyaki specialty restaurant in Minami-ku, Kyoto. We serve sukiyaki and shabu-shabu made with the finest branded wagyu, presented as a refined course with the gestures and vessels unique to Kyoto. Enjoy a special moment in our calm, quiet dining room.
Yes. WAGYU SUKIYAKI -AKAYASHIRO- is about a 5-minute walk (roughly 300 m) from teamLab Biovortex Kyoto. Because teamLab Biovortex has no restaurant or café on site, AKAYASHIRO is a convenient place for lunch or dinner before or after your visit. Dinner is served until 22:00.
WAGYU SUKIYAKI -AKAYASHIRO- is about a 10-minute walk from the Hachijo (south) exit of Kyoto Station, and about a 12-minute walk from Keihan Shichijo Station.
We offer three dinner courses: the Wagyu Sukiyaki Course at ¥7,000, the Premium Wagyu Sukiyaki Course at ¥12,000, and the Signature Wagyu Sukiyaki Course at ¥18,000 (all tax included). Each includes 3 appetizers, wagyu shabu-shabu, sukiyaki, clay-pot rice, and dessert with tea. Course contents may vary with daily ingredients.
Reservations are accepted by phone (075-201-0218) or online via our Hot Pepper reservation page. As our meals are served as full courses, we kindly ask for reservations by the day before.
WAGYU SUKIYAKI -AKAYASHIRO- is located at Minami Doho Kaikan 1F, 51 Higashikujo Minami-Sannocho, Minami-ku, Kyoto 601-8011.
Our opening hours are Lunch 12:00–14:00 and Dinner 17:00–22:00.
We do not have private rooms. Please enjoy your sukiyaki at a relaxed pace in our calm, quiet dining room.
We use the finest branded wagyu (ribeye, sirloin, and fillet). For the ingredients, we carefully select storied Kyoto gems such as Kujo green onion, Kyo mizuna, the grilled tofu of "Toyoukeya Yamamoto" near Kitano Tenmangu, and "Hanbey Fu" founded in 1689. Our clay-pot rice uses Hokkaido "Yumepirika," served with a premium egg that wraps the wagyu in mellow softness.
Yes. In addition to draft beer, we offer a wide range of drinks that pair with wagyu sukiyaki, including whiskies such as Yamazaki, Hakushu, and Hibiki, sours, craft gin, and today's selected sake. Non-alcoholic options and soft drinks are also available.
Yes. Our menu is written in both Japanese and English, so guests from overseas can enjoy it with ease.