01 / ABOUT THE PLACE
About this place
At Kyoshoran, the course starts with loin, then moves through meat seasoned with salt and sauce before finishing with offal. It’s a good format for diners who want to settle in for a substantial selection of grilled meat rather than order a few pieces at a time. One visitor recalled that the opening loin made a strong impression, and that the meal continued with meat prepared in various ways.
The menu lists three courses, with portions of around 250g, 350g and 450g. The smaller “ぷりんせす&ぷりんす'Sコース” includes 3 kinds of salt-grilled meat and 2 kinds of sauce-grilled meat and offal. The “くぃーん'Sコース” features meat seasoned with salt and sauce, plus offal, and is listed at around 350g. The “きんぐ'Sコース” offers 4 kinds of salt- and sauce-grilled meat and 3 kinds of offal, for around 450g—an option for those ready for a generous serving. One diner said the course was so substantial that they couldn’t make it to the final offal. If you’re unsure, comparing the portion sizes is a sensible place to start.
One visitor reported that staff explained how to grill the meat and cooked it for them. Being able to ask about the grilling and serving of each cut can help diners explore the differences between them. The same visitor singled out skirt steak, marbled meat, thick-cut beef tongue and warm roast beef, and also enjoyed the sauces, house-made ponzu and mountain wasabi.
Another diner was surprised by the technique of resting the grilled meat briefly on vegetables before eating it. Kimchi, namul and vegetables are also available as palate-cleansing accompaniments between bites, adding variety to a meal centred on meat.
Drinks include red wine by the glass, with red wine and Champagne also available by the bottle. There are options for pairing wine with the meat. Private rooms are available, and reservations can be made; the restaurant recommends booking for dinner.
