Wagyu teppanyaki steak house
Nishiki 雅 MIYABI
upstairs in Nishiki Market, Kyoto’s Kitchen.
Why MIYABI
- A quiet escape inside Kyoto’s Kitchen. We are on the second floor above Kawaichi, a long-established greengrocer in Nishiki Market — the market that has fed Kyoto for over 400 years. Step upstairs from the crowds, sit down, and enjoy wagyu at your own pace.
- Always open, always a seat. We serve all day with no afternoon break, so a late lunch at 3 pm is no problem. With 40 seats, walk-ins rarely wait long.
- Only the Queen of Wagyu. A5 heifer wagyu — Kobe, Yonezawa and Yamagata beef — side by side in one meal.
- Easy for travelers. English menu, halal-certified wagyu, and family-friendly bench seating.
The Queen of Wagyu
Why Japan’s top brands insist on heifers
- Fat that melts on your tongue. Heifer fat is rich in unsaturated fatty acids and melts at a lower temperature, so the richness is clean and sweet, never heavy.
- Silky tenderness. Finer muscle fibers make every bite softer.
- Time and patience. Yonezawa beef must be raised for at least 33 months, and only about 3,000 head are certified each year. Fewer heifers, raised longer — that is what the very best wagyu takes.
Why we serve only heifers
We believe Japan’s ingredients are the finest in the world, and we want guests who know wagyu to taste the real difference. Most wagyu on the market comes from steers. At every Arc restaurant, we serve only A5-graded unbred heifers, bought directly from producers or hand-selected at market. Sharing the stories of the people who raise them, and the true depth of Japanese food culture, is what Arc stands for.
Japan has around 300 wagyu brands. Only a handful make heifers part of their definition — and they include the very top: Matsusaka beef and Yonezawa beef. At MIYABI, you can taste Yonezawa beef, one of these heifer-only brands. And we go one step further: even for Kobe beef and Yamagata beef, which may come from steers, we choose only heifers.
Whatever you order — Kobe, Yonezawa or Yamagata — at MIYABI, every steak is the Queen of Wagyu. Read more: why Japanese connoisseurs choose heifer beef →
A Wagyu Tasting Journey
- Kobe beef (Hyogo) — Japan’s most famous name. Delicate, fine marbling and an elegant, melting finish.
- Yonezawa beef (Yamagata) — one of Japan’s three great wagyu brands — by definition, only unbred heifers raised for 33 months or more, with only about 3,000 head certified each year. Rich, sweet fat raised through snowy winters. Our chef’s recommendation.
- Yamagata beef (Yamagata) — deep beef flavor with a clean finish. The perfect place to start.
Order two or three side by side and share them at the table. Our staff will guide you through the differences — a wagyu experience you can only have in Japan. Kobe vs Yonezawa vs Yamagata: what’s the difference? →
Halal-certified Wagyu
We serve halal-certified A5 wagyu, cooked without alcohol using dedicated utensils and tableware. Please note that the restaurant itself is not halal-certified and serves alcohol. Let our staff know your needs when you order.
Why Our Group Is So Highly Rated
- Tripadvisor Best of the Best — sister restaurants 創 SOU (#4 in Japan in 2025, #13 in 2026) and 和 NAGOMI (#7 in Japan in 2025 and 2026).
- Tripadvisor Travellers’ Choice 2026 — MIYABI.
- One standard at every restaurant — A5 heifer wagyu only, bought directly from producers or hand-selected at market, with genuine Kobe beef at every location.
- Hospitality, not just a meal — from welcome to farewell, we aim to make your meal a memory of your trip to Japan.
- Made for travelers — English menus, halal-certified wagyu, and all-day service.
Menu
All Day, No Break
Open 12:00–19:30 with no afternoon break. The same menu and prices from lunch to dinner — perfect for a late lunch or early dinner between sightseeing.
Chef’s Pick: Yonezawa Beef
One of Japan’s three great wagyu brands, with rich, sweet heifer fat. Try it side by side with Kobe beef.
Halal-certified Wagyu
A5 halal-certified wagyu, cooked without alcohol using dedicated utensils.
Access
Take a quiet break from the crowds between Nishiki, Kawaramachi and Gion.
Exploring the market first? Read our Nishiki Market guide →
Shop Information
Shop Name
Wagyu teppanyaki steak house
Nishiki 雅 MIYABI
Address
2F, 177-1 Higashiuoya-cho, Nakagyo-ku, Kyoto 604-8055 (inside Nishiki Market)
Access
5-minute walk from Hankyu Kyoto-Kawaramachi Station. Also walkable from Shijo and Karasuma stations.
Hours
12:00–19:30 (Last order 18:30)
No afternoon break
Closed
Open daily
Phone
075-744-0325
Seats
40 (booth seats with bench seating)
Great for
Lunch / Early dinner / Sightseeing break / Families / Couples
Credit Cards
VISA, Master, American Express, Diners, JCB, UnionPay
Parking
Not available. Please use nearby coin parking lots.
FAQ
Do I need a reservation?
No. Walk-ins are welcome and we are open every day. You can also reserve online.
Do you close in the afternoon?
No. We are open continuously from 12:00 to 19:30, so you can drop by any time between sightseeing.
What is the “Queen of Wagyu”?
It is our name for heifer wagyu — female cattle that have never calved. Heifer wagyu is more tender, with fat that melts at a lower temperature for a cleaner, sweeter taste.
Is your wagyu really A5?
Yes. We serve only A5-graded heifer wagyu, bought directly from producers or hand-selected at market.
Can I compare different wagyu?
Yes — that is what MIYABI is for. Order Kobe, Yonezawa and Yamagata beef together and taste the difference between regions.
Can I see the teppan?
Our chefs grill in the kitchen. Ask our staff to see the teppan, and we will be happy to show you.
Do you have halal options?
Yes. Halal-certified wagyu, cooked without alcohol using dedicated utensils. The restaurant itself is not halal-certified and serves alcohol.
Are children welcome?
Yes. We have no children’s chairs, but our bench seating is comfortable and safe for kids.
Do you have private rooms?
We have no fully private rooms, but our booth seats feel private and quiet — a calm escape from Nishiki Market.
What time is last order?
Last order is 18:30 and we close at 19:30. For a later dinner, visit our sister restaurant ZEN nearby.
Do you speak English?
Yes. We have an English menu, and our staff are happy to help.
How can I pay?
Credit cards: VISA, Mastercard, American Express, Diners, JCB and UnionPay.
Why do Japanese connoisseurs prefer heifer wagyu?
Heifer beef is more tender, and its fat — rich in unsaturated fatty acids — melts at a lower temperature for a smooth, sweet finish. That is why Japan’s most prestigious brands, Matsusaka beef and Yonezawa beef, are heifer-only by definition.
Where exactly are you?
Inside Nishiki Market, on the second floor above Kawaichi greengrocer. It is a 5-minute walk from Kyoto-Kawaramachi Station.
Can I just stop by for a quick lunch?
Yes. There is no set course — order a single steak or a set, any time from 12:00 to 18:30 (last order).
Sister Restaurants
Reservation
Walk in any time from 12:00 to 19:30, or reserve your table.
Menu & Prices
- Yamagata Wagyu Sirloin Steak — 80g ¥4,500 / 120g ¥6,600 / 200g ¥11,000
- Yamagata Wagyu Fillet Steak — 80g ¥6,000 / 120g ¥9,000
- Yamagata Wagyu Chateaubriand — 120g ¥11,000
- Yonezawa Beef Sirloin Steak — from ¥10,000 (Chef’s pick)
- Yonezawa Beef Fillet Steak — from ¥12,000
- Kobe Beef Sirloin Steak — 80g ¥14,000
- Halal-certified Wagyu Steak — 100g from ¥7,500
- Set (rice, miso soup, grilled vegetables, appetizer) — from ¥1,200
All steaks are A5 heifer wagyu. Same menu and prices for lunch and dinner. Prices include tax; a 10% service charge is added. Prices are a guide and may vary by set and season.
What kind of wagyu do you serve?
Only A5-graded heifer wagyu — the Queen of Wagyu — including Kobe beef, Yonezawa beef and Yamagata beef, bought directly from producers or hand-selected at market.
Do I need a reservation?
Walk-ins are welcome. We are open daily from 12:00 to 19:30 with no afternoon break (last order 18:30).
Is the halal menu fully halal?
We serve halal-certified wagyu, prepared with dedicated cookware and without alcohol. The restaurant itself is not halal-certified and serves alcohol.