Tabelog 'Top 100' Winner 3 Years Running: Kyoto Gion's Historic 'Steakhouse Shingo' Expands to Ginza. Half a Century of Teppanyaki Culture Finally Arrives in Tokyo.

## A Renowned Hidden Gem Cultivated in Kyoto Gion

Looking down a small alley from Tatsumi Daimyojin in Gion, one can spot a soft light in the distance. 'Shingo' is a renowned shop loved by numerous actors, maiko, and geiko, and is favored by the discerning palates of Kyoto residents.

## Ingredients, Technique, Sauce, and Preparation: A Commitment to Uncompromising Quality

They use exclusively Japanese black heifers (unbred cows) from Kyoto and Omi beef. Every fillet is a 'Chateaubriand,' and the level of doneness is determined by the master chef's judgment of the meat quality. It is finished with a special sauce of tamari soy sauce and butter—a philosophy of half a century embedded in every dish. This renowned shop expanded to Tokyo for the first time in April 2026 (Ginza) and May 2026 (Ikebukuro).

## From the Western Capital 'Kyoto' to the Eastern Capital 'Tokyo'

For many years, 'Steakhouse Shingo' operated solely in Gion, Kyoto. Despite having no official website or social media presence, bookings were consistently filled purely by word-of-mouth and referrals from regular customers, with many visitors traveling all the way from Tokyo. Determined to bridge the distance, they decided to open in Tokyo to establish the Gion teppanyaki culture in the capital region.

## Ginza Gion Steak Shingo

In Ginza, a street where Japanese food culture and sophistication intersect, authentic Gion-style teppanyaki has finally taken root. The atmosphere of this district, lined with high-end restaurants and famous shops, naturally resonates with the Gion culture of 'graceful refinement and conversation.' The restaurant features private rooms to cater to important occasions such as business entertainment and anniversaries.