Touzan

On the menu at Touzan in Shichijo Goshonouchihonmachi, the dish that immediately catches the eye is the house specialty simply named "Ringo" (Apple). Thin ribbons of ribeye center cut are seared briefly over the flames, then wrapped around finely julienned fresh apple. The pairing brings together the rich, mellow fat of the beef and the crisp, sweet-tart fruit, finishing on a clean, light note. It is an inventive signature combination that easily explains its enduring popularity.

Anchoring the meat offerings is a selection of lean Kuroge Wagyu, focused primarily on A4 to A5 grades. Assorted lean platters deliver deep, satisfying beef flavor without feeling overly heavy, while choices such as shabu-yaki—lightly grilled thin beef—alongside cuts like haneshita (chuck flap) and sankaku (triangle cut) invite guests to compare distinct textures and profiles. The lineup extends to Kuroge Wagyu tartare-style yukhoe, premium tongue, and salted tsurami (beef cheek), through to a varied offal selection that includes mino sand and hachiguri.

Assorted kimchi and seasoned namul provide a welcome palate cleanser before closing the meal with chilled, clear-broth cold noodles or a comforting bowl of hot gukbap. In addition to standard tables, the dining room includes sunken kotatsu seating where diners can stretch their legs, accommodating weekend lunches, family dinners, and small gatherings alike. Because the dining room often fills up in the evening, booking a table in advance is recommended.