• "iki" spirit: The core concept of the restaurant is "iki", which is usually translated as "breathing" or "will", but here it refers more to a "mature and relaxed" feeling. This spirit of "iki" pervades the menu, interior design and ambience of Niku Kappo Futago, displaying a unique style and taste

  
  

• Immersive dining experience: The all-round immersive dining experience at Niku Kappo Futago perfectly matches the bamboo and moonlight space aesthetic theme of The Junei Hotel, and provides customers with corresponding moon-viewing-themed wagyu dishes.

  
  

• Seasonal menu: Kyoto’s culture is characterized by appreciating the ephemeral beauty of the seasons, so the menu at Niku Kappo Futago will be adjusted with seasonal changes every month to reflect the beauty of the passing seasons.

  
  

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ーRestaurant detailsー

Niku Kappo Futago opened in March 2020 and is located on the first floor of
The Junei Hotel in Kyoto. It was when the coronavirus was raging. However,
despite the difficulties it faced, it rose to the occasion and stood firm. The
core concept of the restaurant is "iki", which is usually translated as
"breath" or "will", but here it refers more to a "mature and relaxed" feeling.
This spirit of 'iki' runs through the menu, interior design and ambience
ofNiku Kappo Futago, displaying a unique style and taste. The all-around
immersive dining experience perfectly matches The Junei Hotel’s bamboo and
moonlight space aesthetic theme, and provides customers with corresponding
moon-viewing-themed wagyu dishes. Kyoto's culture is characterized by an
appreciation of the ephemeral beauty of the seasons, so monthly dishes are
adapted to reflect the passing seasons. We serve three selected Wagyu beef
dishes, paired with carefully selected Japanese sake to create the most
perfect dining experience.

ーMeal contentー

MIYABI kaiseki, Kyoto MIYABI beef is the star dish of this winter menu, in
addition to fresh seafood and seasonal vegetables.

Menu content:

• Appetizer: Grilled MIYABI filet mignon with sauce
• Appetizer (Second Course): Seasonal platter featuring a variety of MIYABI beef cuts
• Soup: MIYABI steamed fish with radish puree, seaweed juice on top of wagyu tail
• Grilled Dishes: Charcoal Grilled MIYABI Sirloin Steak
• First Main Course: MIYABI Charcoal Grilled Ribs and Daikon Hot Pot
• Side dish: stewed radish with miso, braised wagyu beef with Brussels sprouts and Kintoki carrots
• Second main course: Kappo Futago’s signature dish—MIYABI Rib Eye Steak Bibimbap
• Dessert: seasonal fruits, red bean paste glutinous rice mochi