Kobe Beef in Kyoto – Japan's best Steakhouse ?

Gion Mikaku, founded in 1929: – 2 different cuts of beef: Tajima beef filet mignon and Kobe beef rump steak with just the right amount of marbling (intra-muscular fat) and no extra-muscular fat – 400g in total for 2 people. Steak cutting behind a window in their kitchen, friendly, dedicated service, pleasant view, extra hot griddle for proper searing, right timing and handling of the steaks: they certainly know what they are doing –
This restaurant meal included garlic rice (between steak and dessert):

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