Moritaya

From Kyoto, a Kuroge Wagyu specialty shop founded in Meiji 2 (1869), traditional sukiyaki enjoyed nationwide.

Moritaya was founded in Kyoto in 1869 (Meiji 2) as the city's first specialty beef shop. Using Kuroge Wagyu, including Kyoto beef, it is a restaurant group that offers traditional Japanese meat dishes such as sukiyaki, shabu-shabu, oil-grilled dishes, and steak prepared with time-honored techniques. Guests can enjoy these traditional flavors as a dining experience for domestic travelers, from casual lunches to relaxed formal meals.

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Kuroge Wagyu cuisine that respects the natural taste of the ingredients

Our restaurant's cuisine features Wagyu beef dishes made with carefully selected domestic black-haired Wagyu, including sukiyaki, shabu-shabu, oil-grilled preparations, and steaks. Sukiyaki draws out the meat's savory flavor with a seasoned sukiyaki sauce, while shabu-shabu allows you to enjoy tenderness through delicate heat control. The simple yet refined flavors that honor the natural taste of the ingredients can be enjoyed by all who love Wagyu. Each location also offers suggested pairings with seasonal ingredients.

Japanese-style calm and relaxation that harmonize with the urban landscape

Morita-ya offers a different spatial experience at each of its locations. The Shijo Inokuma main store features a calm decor that blends into Kyoto’s streetscape, making it suitable for a quiet moment during sightseeing. The Lucua Ire store is a Japanese-style space with excellent access directly connected to Osaka’s Umeda Station, and the Marunouchi store is attractive for its views from the 35th floor overlooking Tokyo’s sky. All locations are non-smoking and private rooms are also available, so tourists and families can feel comfortable using them. (All dining areas are non-smoking, but some locations provide a dedicated smoking room.)

Over 150 years of weaving Japan's beef culture

Morita-ya was founded in Kyoto in 1869 (Meiji 2), shortly after the Meiji Restoration, as "Seigyusha Moritaya" and has helped spread beef culture throughout Japan. From the era when Emperor Meiji encouraged beef consumption to the present day, it has continued to provide the highest quality beef. It conducts consistent quality control across wholesale, retail, and restaurant operations, and now introduces the appeal of Kuroge Wagyu to many people in Kyoto, Osaka, and Tokyo. A history that combines tradition and innovation is reflected in today’s cuisine.