01 / ABOUT THE PLACE
About this place
Kombu-cured beef tongue, beef sashimi, a seasonal soup and finally Tajima beef steak: the courses at Nikunotakumi Miyoshi build a meal around Tajima beef, with each dish offering something different. The menu features kombu-cured tongue and beef sashimi described as meltingly tender, alongside seasonal dishes in a changing selection of around 12 courses. The sample menu for Kannazuki in 2026 includes a soup with conger eel and Kyoto tofu, sushi with fresh salmon roe and beef, and a chilled fig soup, as well as premium Tajima beef fried in beef tallow and steak.
Meat is the focus, but the courses also include soup, rice and pickles to finish, and seasonal miso soup. They make for a dinner to savour one dish at a time. For those who would like to add sukiyaki, another course includes Tajima beef ribeye. The listed prices are 60,000 yen for the Premium Tajima Beef Course and 75,000 yen for the course with sukiyaki, both including tax and service charge. Menus and prices may change, so check when booking.
Courses begin promptly at the reserved time, and guests arriving more than 30 minutes late may not be admitted. Leave enough time to arrive before the meal begins.
