"Kyoto Katsugyu" Takebashi Palaceside Building opened Monday, November 30, on B1 on the east side of Palaceside Building. Decorated with bouquets and more, a line had already formed by lunchtime＝photo above.
The location is where Subway used to be. Meat displayed prominently in the show window to the right of the entrance packs a punch＝photo right.
One of the main brands of Kyoto-based Grip Inc., which also runs "Vege Teji-ya" and "Gotcheese Beef." "Kyoto Katsugyu" opened three Tokyo stores at once this month; this is the last of the first trio.
A colleague went right away. Quick frying at high temperature is the selling point. Thick, red meat peeks from a crisp coating. Sauces to taste. Katsugyu recommends "generous standard wasabi with dashi soy sauce; from the second bite, enjoy sansho salt, beef cutlet sauce, or Japanese curry dipping broth as you like."
The standard beef loin cutlet set comes in regular (130 g) at ¥1,280 and small (100 g) at ¥1,180. Beef loin cutlet with Kyoto egg set is ¥1,380 and ¥1,280; grated-daikon beef loin with Kyoto egg is ¥1,480 and ¥1,380; black wagyu cutlet with Kyoto egg (130 g) is ¥1,980; black wagyu sirloin cutlet premium with Kyoto egg (same) is ¥2,480 (all prices ex tax). All include rice and red miso soup; rice refills are free＝photo below.
"Kyoto egg" on the menu means "Kyoto egg tempura" — a soft-boiled egg fried in batter. They recommend dipping the cutlet through it into curry broth, or placing it on rice.
Alcohol is available, so an evening drink works too.
For now dine-in only, but take-out bento at lunch is under consideration.