1. We are a butcher shop that has been in business for 65 years.
2. Our production should be delicious.
3. We have our own farm.
4. We have our own ranch.
5. We have the best smile.
1. We are a butcher shop that has been in business for 65 years.
2. Our production should be delicious.
3. We have our own farm.
4. We have our own ranch.
5. We have the best smile.
1. We offter not only Tamba beef but also branded beef with a good pedigree.
2. We offer the beef which is carcass graded ``A5, A4, A3'' by the Japan Meat Grading Association.
3. Only those at Izutsuya who are highly skilled and have a wealth of experience carefully select the ingredients.
4. Our meat must be excellent in fat, quality, texture, firmness, and color.
5.Our meat must have excellent sweetness, flavor, and aroma.
1. We offter not only Tamba beef but also branded beef with a good pedigree.
2. We offer the beef which is carcass graded ``A5, A4, A3'' by the Japan Meat Grading Association.
3. Only those at Izutsuya who are highly skilled and have a wealth of experience carefully select the ingredients.
4. Our meat must be excellent in fat, quality, texture, firmness, and color.
5.Our meat must have excellent sweetness, flavor, and aroma.
At Izutsuya Pontocho reastaurant, we use not only Izutsuya meat but also local Kyoto ingredients matching the seasons.
We use the finest beef from Tamba in Kyoto.
Carefully grilled one by one with an emphasis on lean meat and it has a light taste.
Izutsuya's special corned beef made with Kuroge Wagyu. It goes well with alcohol.
An assortment of seasonal ingredients including homemade roast beef.
Beef sushi made from thinly sliced and broiled Kuroge Wagyu loin. It has just the right amount of fat and is exquisite.
Homemade roast beef sushi.
Fresh fish carpaccio.
Assorted pickles carefully selected by Uchida Pickles in Kyoto.
Our signature salad made with homemade roast beef and seasonal vegetables.
A salad using silken tofu from Kyotamba.
Fresh tomato slices.
It has just the right amount of marbling and has the goodness of lean meat, which is recommended for those who like red meat.
Not only is the meat lean, but it is also well-marbled, and the umami flavor spreads in your mouth.
It is a rare part that only 3% can be taken from one cattle, and it is lean meat with just the right amount of marbling, and the more you chew, the more delicious it tastes.
A bowl of rice topped with plenty of roast beef.
The accumulation of techniques creates this hotpot easy to use. The world of Nambu iron kettles is created by craftsmanship and aesthetic sense. It has a high heat storage capacity, so once the temperature rises, the temperature will not drop significantly even if you add more material. It also infuses the flavor into the food.
Uchida Tsukemono, located in Nishiki Market, known as the ``Kyoto Kitchen,'' was founded in 1940, and is a Kyoto pickle shop that is particular about its ingredients and started early on purchasing from contracted farmers. In addition to the standard Kyoto pickles, you can enjoy seasonal limited edition items.
A couple lives in Kyotamba Town with two dogs and a turtle. They only grow vegetables outside in the open field. They rent abandoned farmland and fields in a small village in a mountain valley and lovingly grow seasonal vegetables almost from seed. They do not use pesticides, chemical fertilizers or herbicides. We hope you can feel the power of this land rich in nature.
They were founded in 1965 and manufacture tofu in Kyotamba town, using locally produced soybeans and tofu made with local spring water. Each item is handmade by craftsmen using traditional methods. Their rich tofu is loved by the locals. We use their grilled tofu and silken tofu at the restaurant.
Mizuho Farm is in Kyotamba. They grow amazing eggs in this land blessed with nature, in clean water, fresh air, and under the shining sun.
