Kyoshotei follows in the footsteps of the Tottori-based Yonago original outlet by inviting guests to try their acclaimed 'Daisen Kuroushi' brand of wagyu beef. This wagyu variant—that always performs well in the quinquennial Wagyu Olympics—is local to the Daisen area of Tottori prefecture, famed for its historical roots as a cattle marketplace and abundant nature perfect for raising cattle.
As Kyoshotei's menu is proving since opening in March 2018, Daisen wagyu is well-known for its tender flavour and fine yet delicate marbling—those characteristic streaks of white across the red meat that give Japanese beef that soft, melt-in-the-mouth texture.
Entering Kyoshotei feels not too dissimilar to stepping inside a Japanese museum – traditional Kumiko-style lattice woodwork and etched carvings grace an interior that showcases the best of Japanese 'Wa'-inspired art and design. The atmosphere evokes a sense of awe and exclusivity – with counter seating also available allowing guests to witness the chefs in action.
The course here truly celebrates the taste of Daisen wagyu and allows guests to try this brand beef in a variety of cooking and preparation styles. Opting for a course menu sees a beautiful array of Tottori-inspired appetisers—including nigiri-style wagyu sushi and sea urchin wrapped in Daisen wagyu, among other delicacies. This is followed by a habaki (rear outer thigh) cut of grilled wagyu beef—bursting full of flavour—before a plate of grilled ofal and a spread of Tottori greens and vegetables.
The stars of this wagyu show then follow in quick succession, with two incredible plates served back-to-back. First up is a superior cut of Loin, served yaki-shabu-style. Cooked at your table with artistic flair before being moulded to cradle grated daikon, the finished sculpture packs lots of flavour. This is followed by a tender cut of Sirloin beef served sukiyaki-style with Tenbiran egg – which is beaten into a dip to provide a taste sensation.
The course rounds out well with dessert promising a decadent plate of anmitsu-inspired treats, with seasonal notes of sakura-flavoured ice cream to be expected within the Spring months.
A full range of beers, wines and sake provide the perfect accompaniment to your course menu. Available in A (¥15,000) and S (¥25,000) course variations, Kyoshotei offers a premium yakiniku experience that might be hard to beat in Tokyo.
