Daisyougun Location and Menu in Kyoto, Japan
Hours of Operation
Monday - Friday Lunch: 11:30 - 15:00(L.O.14:30), Dinner: 17:00 - 23:00(L.O.22:30) Saturday & Sunday & Holiday 11:30 - 23:00(L.O.22:30)
Restaurant Menu
| Assorted yakiniku | 2,000 Yen | A plate with several kinds of grilled meat including beef, pork and chicken etc. |
| Ribeye | 1,800 Yen | |
| Assorted yakiniku | 6,000 Yen | A plate with several kinds of grilled meat including beef, pork and chicken etc. |
| Seasoned Korean vegetables | 430 Yen | |
| Asahi Super Dry Extra Cold | 570 Yen | Glass |
| Tartare | 980 Yen | |
| Stone grilled bibimbap | 900 Yen | |
| Cheese pajeon | 620 Yen | |
| Reimen | 790 Yen | Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
| Bibim guksu | 790 Yen | Noodles mixed with a sweet and spicy sauce made from gochujang (Korean chili paste) and garlic etc. |
| Noodle | 790 Yen | |
| Stone grilled bibimbap | 900 Yen | |
| Bibimbap | 640 Yen | |
| Gukbap | 600 Yen | |
| Gukbap | 980 Yen | |
| Kimchi | 330 Yen | |
| Kimchi | 330 Yen | |
| Kimchi | 330 Yen | |
| Assorted kimchi | 700 Yen | Platter of various kinds of Kimchi made from vegetables, such as Chinese cabbage pickled with salt, chili, salt-cured seafood entrails and garlic etc. |
| Cheese pajeon | 620 Yen | |
| Pajeon | 550 Yen | |
| Jjigae | 830 Yen | |
| Seasoned Korean vegetables | 430 Yen | |
| Spicy cod innards | 380 Yen | |
| Wakame seaweed soup | 370 Yen | |
| Egg soup | 330 Yen | |
| Bean sprout soup | 330 Yen | |
| Tail soup | 650 Yen | |
| Tteok | 600 Yen | |
| Tomato | 390 Yen | |
| Vegetable salad | 600 Yen | |
| Daikon salad | 600 Yen | A salad of raw daikon with dressing. |
| Caesar salad | 680 Yen | |
| Korean-style salad | 570 Yen | |
| Asahi Super Dry Extra Cold | 570 Yen | Glass |
| Asahi Super Dry | 610 Yen | Medium Bottle |
| Kirin Ichiban | 610 Yen | Medium Bottle |
| Sapporo Black Label | 610 Yen | Medium Bottle |
| Asahi Dry Zero | 400 Yen | |
| Kuro Kirishima | 420 Yen | Glass |
| Kaido | 520 Yen | Glass |
| Enma | 520 Yen | Glass |
| Makgeolli | 500 Yen | Glass |
| Chamisul | 420 Yen | Glass |
| JINRO | 420 Yen | Glass |
| YAMAZAKI | 570 Yen | |
| Nanko Umeshu | 420 Yen | |
| Aragoshi Umeshu | 520 Yen | |
| Yuzu Liqueur | 520 Yen | |
| Lemon Highball | 430 Yen | |
| Lime Sour | 430 Yen | |
| Grape Sour | 430 Yen | |
| Calpico Highball | 430 Yen | |
| Grapefruit Highball | 430 Yen | |
| Oolong Tea Highball | 430 Yen | |
| Oolong Tea | 260 Yen | |
| Black Oolong Tea | 420 Yen | |
| Cola | 290 Yen | |
| Calpico Water | 290 Yen | |
| Ginger Ale | 290 Yen | |
| 5,000 JPY Course (10 Items) | 5,000 Yen | |
| 6,000 JPY Course (10 Items) | 6,000 Yen | |
| 7,000 JPY Course (11 Items) | 7,000 Yen | |
| 8,500 JPY Course (12 Items) | 8,500 Yen | |
| 3,500 JPY Course (10 Items) | 3,500 Yen | |
| 4,500 JPY Course (10 Items) | 4,500 Yen | |
| 5,500 JPY Course (11 Items) | 5,500 Yen | |
| 7,000 JPY Course (12 Items) | 7,000 Yen | |
| 3,200 JPY Course (66 Items) | 3,200 Yen | |
| Assorted yakiniku | 2,000 Yen | A plate with several kinds of grilled meat including beef, pork and chicken etc. |
| Assorted yakiniku | 3,000 Yen | A plate with several kinds of grilled meat including beef, pork and chicken etc. |
| Assorted yakiniku | 4,000 Yen | A plate with several kinds of grilled meat including beef, pork and chicken etc. |
| Assorted yakiniku | 5,000 Yen | A plate with several kinds of grilled meat including beef, pork and chicken etc. |
| Assorted yakiniku | 6,000 Yen | A plate with several kinds of grilled meat including beef, pork and chicken etc. |
| Assorted organ meats | 980 Yen | A plate with several various cuts of organ meat called “Horumon.” |
| Tan (tongue) | 930 Yen | Meat dish made using the tongue called “Tan.” |
| Tan (tongue) | 1,330 Yen | Meat dish made using the tongue called “Tan.” |
| Tan (tongue) | 1,530 Yen | Meat dish made using the tongue called “Tan.” |
| Beef loin | 810 Yen | Beef dish made using a cut from the back called “Rosu.” |
| Kalbi (short ribs) | 930 Yen | Meat dish made using meat cut from the ribs called “Kalbi.” |
| Premium loin | 1,480 Yen | Meat dish made using a cut from the back called “premium loin.” |
| Premium short ribs | 1,280 Yen | Meat dish made using a cut from the ribs called “premium short ribs.” |
| Ribeye | 1,800 Yen | |
| Extra premium short ribs | 1,800 Yen | Meat dish made using meat cut from the ribs called “extra premium short ribs.” |
| Beef fillet | 1,800 Yen | Beef dish made using a cut from the lower back called “Hire.” |
| Harami (skirt) | 980 Yen | Meat dish made using a cut from the diaphragm called “Harami.” |
| Premium skirt | 1,500 Yen | Meat dish made using a cut from the diaphragm called “premium skirt.” |
| Senmai (third stomach) | 480 Yen | Meat dish made using a cut from the stomach called “Senmai.” |
| Other yakiniku / organ meats | 480 Yen | |
| Hoso (small intestine) | 480 Yen | Meat dish made using a cut from the small intestines called “Hoso.” |
| Liver | 480 Yen | A dish of grilled liver on a skewer. |
| Heart | 480 Yen | A dish of grilled chicken heart on a skewer. |
| Mino (rumen/first stomach chamber) | 600 Yen | Meat dish made using a cut from the stomach called “Mino.” |
| Premium rumen | 720 Yen | Meat dish made using a cut from the stomach called “premium mountan chain tripe.” |
| Samgyeopsal | 1,240 Yen | |
| Tontoro (pork neck) | 670 Yen | Pork dish made using meat cut from the neck called “Toro.” |
| Pork belly | 600 Yen | Pork dish made using meat cut from the ribs called “Bara.” |
| Pork loin | 600 Yen | Pork dish made using a cut from the back called “Rosu.” |
| Meat cuisine | 480 Yen | |
| Chicken thigh | 700 Yen | Grilled chicken thigh. |
| Other sashimi / fresh fish dishes | 1,200 Yen | |
| Vegetable Grill(Grill, Sauté) | 590 Yen | A dish of vegetables broiled and fried in pan with a little bit of oil. |
| Pickles and Salads | ||
| Pickled whole Chinese cabbage / Pickled Japanese radish cubes / Pickled whole cucumber | ||
| Kimchi sampler | ||
| Namul sampler | ||
| Korean-style salad | ||
| Vegetable salad | ||
| Rice and Noodle dishes | ||
| Korean-style chilled noodles | ||
| Bibimbap | ||
| Healthy bibimbap cooked in a stone bowl | ||
| Appetizers | ||
| Pajeon | ||
| Jigae | ||
| Wakame soup | ||
| Sashimi | ||
| Yuk Hwe | ||
| Beef Toro Nigiri Sushi (2 pcs) | ||
| Sashimi sampler | ||
| Yakiniku | ||
| Salted beef tongue | ||
| Japanese beef healthy roast | ||
| Wagyu short rib | ||
| Wagyu premium sirloin | ||
| Japanese beef special sparerib | ||
| Family platter (salted tongue, lean wagyu beef loin, wagyu beef rib meat, hanging tenderloin, tripe)_??_??serves 2-3 | ||
| Premium family platter (premium salted tongue, wagyu beef loin, premium wagyu beef rib meat, hanging tenderloin, and rare variety meat)_??_??serves 2-3 | ||
| Drinks | ||
| Draft beer | ||
| Wine by the glass (red or white) | ||
| Soft drinks (Oolong tea, cola, ginger ale) | ||
| Lunch menu | 1,000 Yen | |
| Lunch menu | 950 Yen | |
| Other yakiniku / organ meats | 1,310 Yen | |
| Other yakiniku / organ meats | 1,430 Yen | |
| Other yakiniku / organ meats | 1,480 Yen | |
| Pork cutlet | 700 Yen | Pork meat breaded and deep fried in oil. |
| Fried chicken | 680 Yen | Chicken meat lightly battered and fried in oil. |
| Hamburger steak | 700 Yen | |
| Other yakiniku / organ meats | 790 Yen | |
| Steamed in a bamboo steamer | 930 Yen | Dishes made from putting foodstuffs into a bamboo basket and steaming them from below. |
| Stone grilled bibimbap | 900 Yen | |
| Stone grilled bibimbap | 900 Yen | |
| Stone grilled bibimbap | 1,260 Yen | |
| Bibimbap | 640 Yen | |
| Reimen | 790 Yen | Meals For 1Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
| Bibim guksu | 790 Yen | Meals For 1Noodles mixed with a sweet and spicy sauce made from gochujang (Korean chili paste) and garlic etc. |
| Noodle | 790 Yen | Meals For 1 |
| Cheese pajeon | 620 Yen | |
| Pajeon | 530 Yen | |
| Seafood pajeon | 930 Yen | |
| Jjigae | 830 Yen | |
| Asahi Super Dry Extra Cold | 380 Yen | Small Glass |
| Reimen | 640 Yen | Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
| Bibim guksu | 640 Yen | Noodles mixed with a sweet and spicy sauce made from gochujang (Korean chili paste) and garlic etc. |
| Noodle | 640 Yen | |
| Bibimbap | 400 Yen | |
| Gukbap | 360 Yen | |
| Asahi Super Dry Extra Cold | 380 Yen | Small Glass |
| Kuro Kirishima | 3,000 Yen | 720ml |
| Makgeolli | 2,000 Yen | 720ml |
| Chamisul | 2,000 Yen | Full Bottle |
| Bibimbap | 400 Yen | |
| Reimen | 640 Yen | Half servingNoodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
| Bibim guksu | 640 Yen | Half servingNoodles mixed with a sweet and spicy sauce made from gochujang (Korean chili paste) and garlic etc. |
| Noodle | 640 Yen | Half serving |
| Asahi Super Dry Extra Cold | 980 Yen | Large Mug |
| Reimen | 360 Yen | Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
| Asahi Super Dry Extra Cold | 980 Yen | Large Mug |
| Reimen | 360 Yen | Small ServingNoodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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