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Pin Hui and Wagyu Fine Dining (Kyoto Branch)

日料 · ⭐ 4.8

2nd Floor, Kyoto Xinyuan Hotel

Dishes

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  M12 Premium Wagyu Steak

  Premium M12-grade steak, gently cooked using low-temperature slow cooking or pan-searing to retain tenderness and juiciness, seasoned with basic ingredients.
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  Thick-cut Beef Tongue

  Thick-cut beef tongue is a delicacy made from fresh beef tongue, carefully prepared and cooked. The tongue is sliced into thick pieces and cooked using specific techniques to achieve a crispy exterior and tender interior, resulting in a rich and flavorful texture.
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  Wagyu and Green Bean Flavor Tower

  A tower of premium Wagyu beef and fresh green beans, marinated, pan-seared, mixed into a filling, and served in a crispy tart shell for a crunchy exterior and tender interior.
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  Pin Hui Shang Xuan Filet

  Pin Hui Shang Xuan Filet is a dish made from high-quality beef filet, cooked by pan-frying to retain its tender texture and rich flavor.
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  Today's Platter

  Today's platter includes a variety of seasonal ingredients, usually vegetables, meat, and seafood, combined with sauces for a rich flavor.
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  Bantian M9

  Bantian M9 is a high-quality beef cut from the front leg of the cow, with firm meat and moderate fat, offering a tender texture. It is usually cooked by stewing or grilling to retain its original flavor.
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  Hot Spring Wagyu Rice Bowl

  Hot spring wagyu beef rice features premium wagyu mince stir-fried with onions, garlic, and seasonings like soy sauce, mirin, and dashi, served over rice and garnished with green onions or sesame seeds.
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  Braised Meat with Rice

  Braised Meat with Rice is a dish mainly made with pork, which is marinated and then pan-fried or stewed. It is usually served with rice, featuring tender texture and rich flavor.
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  Premium Wagyu Assortment

  Premium Wagyu beef served with fresh vegetables and精选配料, prepared using low-temperature slow cooking or charcoal grilling to preserve tenderness and original flavor.
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  Salt-Baked Ginkgo Nuts

  Salt-baked ginkgo nuts is a unique dish featuring fresh ginkgo nuts as the main ingredient, covered with sea salt and baked until fully cooked. After roasting, the ginkgo nuts become soft and chewy with a distinctive nutty aroma, while the use of sea salt enhances the overall flavor.
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  Ribeye Steak

  Ribeye steak is a cut made from the high-quality ribeye portion of beef, carefully sliced to create a steak. To prepare it, sear both sides of the steak until golden brown, then add seasonings according to personal taste, and finally roast until fully cooked. The meat is tender and juicy with a rich flavor.
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  Blue Flag Tuna Sashimi Trio

  Blue-flag tuna sashimi with three flavors features fresh blue-flag tuna slices served with three distinct sauces or accompaniments like soy sauce, wasabi, and lemon juice to highlight the fish's natural freshness and layered taste.
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  Bluefin Tuna

  Bluefin tuna is a premium seafood ingredient, typically served as sashimi. Fresh bluefin tuna is sliced thinly and enjoyed raw with condiments such as wasabi and soy sauce to experience its delicate texture and rich nutrition.
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  Crab Meat, Scallops, and Water Shield Soup

  This soup features crab meat, scallops, and water shield as main ingredients. After blanching the crab meat and scallops, they are simmered together with water shield in clear water, then seasoned to create a delicate, flavorful broth.
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  Grapefruit Vegetable Salad

  The grapefruit vegetable salad mainly consists of grapefruit, lettuce, cucumber, and cherry tomatoes. After washing and cutting the ingredients, mix them together and drizzle with a simple dressing made from olive oil and lemon juice.
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  Eel Tempura

  Fresh eel tempura, marinated and coated in a batter of flour, starch, and water, then deep-fried until crispy outside and tender inside. Precise heat control ensures layered texture.
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  Double Chicken Pot Rice

  Double Chicken Pot Rice is a dish mainly made with chicken and rice, usually stir-fried with vegetables and seasonings before being mixed with rice and cooked. The dish includes two different flavor versions, one with a savory taste and another possibly spicy or with a sauce flavor.
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  Foie Gras Hand Roll

  Foie gras hand roll is a dish made primarily with fresh foie gras, gently marinated and shaped by hand into small balls, then combined with rice or sushi rice. The foie gras is typically prepared using low-temperature slow cooking or light pan-frying to preserve its delicate texture, creating a unique flavor combination when paired with rice.

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