祇園の町屋で味わう鉄板焼き「神戸牛鉄板焼き 祇園 之いち」こちらは、前に先斗町の店舗にお邪魔して、とても美味しかったので、祇園店にもお邪魔しました コースは前菜から贅沢で、神戸牛のローストビーフはしっとりとした旨味と香りが絶妙。 生湯葉とアスパラを合わせたタリアテッレ風は京らしい上品さとトリュフの香りが心地よい一皿でした。 神戸牛100％ハンバーグは肉汁があふれ、濃厚ながら重さを感じず食欲をそそります✨ 京野菜の鉄板焼きは彩り豊かで、ステーキの合間にちょうど良いリフレッシュ。 メインの極上赤身ステーキは香ばしい表面としっとりした赤身の旨味が格別で、塩やわさび醤油で味わいの変化も楽しめます また、1人で行ったのですが、シェフのコテ捌きを見てるだけで楽しませてもらえました 八代目儀兵衛のご飯、神戸牛の白味噌スープ、季節のデザートまで、祇園の雰囲気と共に五感で堪能できる充実の時間でした。 先斗町店と祇園店。どちらも、京都を楽しんでもらった後の食事に相応しいお店でしたね🤗 (Translated by Google) Enjoy teppanyaki at "Kobe Beef Teppanyaki Gion no Ichi" in a traditional Gion townhouse. I had previously visited their Pontocho location and was so impressed that I decided to visit their Gion branch as well. The course was luxurious from the appetizers onwards. The Kobe beef roast beef was exquisitely tender, with a perfect balance of flavor and aroma. The tagliatelle-style dish with fresh yuba (tofu skin) and asparagus was a delightful combination of Kyoto-style elegance and the pleasant aroma of truffles. The 100% Kobe beef hamburger steak was juicy and rich, yet not heavy, and incredibly appetizing. The teppanyaki of Kyoto vegetables was colorful and provided a refreshing break between steak courses. The main course, the exquisite lean steak, had a fragrant, crispy surface and exceptionally flavorful, moist meat, and you could enjoy variations in taste with salt and wasabi soy sauce. Also, even though I went alone, I was entertained just watching the chef's spatula work. From the rice from Hachidaime Gihei, to the Kobe beef white miso soup and seasonal dessert, it was a fulfilling time that I could enjoy with all my senses, along with the atmosphere of Gion. Both the Pontocho and Gion branches are restaurants perfectly suited for a meal after enjoying Kyoto. 🤗