Ritz Carlton Kyoto & Sukiyaki Dinner at Mishima-tei 三嶋亭

Having checked out of Suiran, we moved to the heart of Kyoto city to have a taste of the urban side of life.

Ritz Carlton Kyoto is a modest existence, its understated luxury blended in perfectly with the surrounding architectural style. The design concept of the hotel is said to embrace Utage (Festive), Seido (serenity and movement), Miyabi (elegance), Hana (splendid) and Nagomi (harmony), and I cannot find better descriptions for it than exactly those five words. 

After a few rounds of exploring & treasure hunting around the room, we walked to our dinner destination at Mishima-Tei 三嶋亭.

Established business in 1783, Mishima-tei is a specialised premium beef butcher which also has a sukiyaki restaurant. We went for a wagyu beef sukiyaki dinner. It was THE meat heaven for any meat lovers. 

Built in gas cooker ready on every table.

Whatever the season, we need a cooling air condition.

Beer ready on the table because the beef’s gonna sizzle. 

But first we had a little appetizer to nibble on while the waitress prepared everything.

And you’ve got to prepare yourself too..

A cube of beef fat was there to moist the pan.

A raw egg lightly beaten was the sauce for the beef.

Fluffy sea salt went on next, and drum roll…

Two epic, perfectly marbled, mega size wagyu beef.

With a drizzle of soy based sauce, and ready to go.

And before you knew it. They already disappeared into our greedy mouth and stomach! oops! To be honest, it went down my throat so fast I didn’t even remember how it happened!
Next thing I knew, the lady had already laid all the veggies in the pan, led them sizzle a little in the beef oil, and added a little sauce to let the veggies soften a little more.

All of them just went perfectly with the rice and pickles, with a sip or two of the miso soup, simple but GOOD.

Came the second round, I decided to slow down a little to really savour every moment I have with my beef. I watched affectionately while it cooked.

I carefully picked it up from the pan and transferred on to my rice to let it absorb the sauce and oil. The oil, well, when it came to this wagyu, the oil was more like a soup. With every bite of the beef, the sweet fragrant oil burst in the mouth as if you had a mouth full of fresh beef stock, and the tender meat itself just dissolved with the moisture, which then all slid down the throat beautifully. 

And then it all became a little blurry the memory. It was almost like I lost myself down the rabbit hole of this sukiyaki world. But thankfully the dessert, another insanely sweet seasonal persimmon fruit brought me back to real life again. Thank you!