01 / ABOUT THE PLACE
About this place
Settle in with a cold beer, and the first impulse is often to choose raw sashimi cuts like raw beef tongue or raw heart before the grill is even lit. At Hirai in Kyoto's Mibu Bojocho neighborhood, the pre-grill selection offers a clear sense of meat quality, featuring raw omasum alongside lightly blanched top blade served refreshing with citrus ponzu.
The salt-grilled selection includes moderately thick tongue that yields rich umami, well-marbled top blade balancing sweet fat and lean beef, as well as robustly flavored skirt steak and beef cheek. With cuts like loin, rump, rumen, and liver also available, diners can pair their favorite lean and offal selections and grill them at their own pace over the tabletop roaster.
The Signature Gyara Negi, Grilled by the Staff
A fixture among regulars is the house specialty, gyara negi (abomasum with green onions). Managing the heat for this cut of offal can be tricky, but here the staff takes charge of grilling it thoroughly, finishing the dish with a generous mound of scallions. The aromatic green onions cut through the rich sweetness of the abomasum fat, making it an ideal companion for drinks or a bowl of steamed white rice.
The restaurant centers around a counter wrapping the kitchen, complemented by tatami seating, and is open for dinner from 17:00 to 22:00. Because seats are limited, booking in advance is recommended.
