The process of aging meat in low-temperature storage for an extended period of time greatly condenses and magnifies its flavor.

In order to enjoy it in this optimal state even further, delicate techniques of handling, cooking and grilling are also essential.

Chef Yoshitaka Oka, who spent 24 years mastering Italian cuisine, is a culinary artist who fell in love with aged meat. He decided to reinvent the Italian restaurant in Gion he had operated for 24 years and in November 2021, reopened as Gion Nikuryori Oka’ a brand new aged meat-centered Niku Kappo restaurant.

Chef Oka is now known as the ‘meat grilling master,’ and the aged meat which he sources is a highly sought-after ingredient by chefs from all over the country. It is supplied by Mr. Yoshinobu Niiho and his butcher shop Sakaeya in Shiga Prefecture, with whom Chef Oka has had a working relationship with since his Italian cuisine days.

This meat is aged for 30 to 50 days with the utmost of care and management, and this process provides it with a deep aroma and unique flavor. Another secret lies in not being exclusive to high-quality Japanese Kuroge Wagyu beef but also aging 8 to 10 different types of meat. This includes Omi beef, beef from domestically raised free-range cattle and cows that have experienced childbirth. Mr. Niiho offers the best beef of that particular day to Chef Oka.

Only the precise amount of meat needed for reservations on that day are cut and its cooking methods vary depending on that specific cut in order to bring out the most flavor and rich aroma. The fire is adjusted by using an unique blend of charcoal and this enhances the meat’s flavor and fat content. The tenderness, flavor and the texture of the beef which can be experienced on at Chef Oka’s counter is guaranteed to change your outlook on the cuisine of meat as a whole.

In addition to the traditional 8-seat counter, the small Japanese garden which can be seen behind the counter, as well the dimmed lighting and glow of red hot charcoal used to cook the dishes all combine to bring to life a Kyoto ambiance within the restaurant

A lineup of carefully selected alcoholic beverages is available to complement the meat dishes which change with each season and guests are able to thoroughly enjoy the harmony of alcohol and meat.

Gion Nikuryori Oka is a place where guests can savor the best umami of beef and chef’s unique view of the world, and is truly must-visit for all meat enthusiasts.