老字號「京都鐵板燒」餐廳開業二十八年，老闆凃有平回憶創業初期，臺北頂多四、五家鐵板燒餐廳，當年股票上萬點的時候，可說是令人瘋迷的貴族料理。由於時代的改變，現代人要湊足十人一桌的中式宴客形式已不容易，因此從那時候起，高級鐵板燒就成為三、四人商務接待絕佳的選擇。
凃有平有個特殊觀念，他說：「經營餐廳跟其他事業不一樣，面對消費者，必須『讓他贏，讓我輸』，經營才會長久。」亦即讓客人賺到物超所值的口腹滿足、或貼心坎的禮賓服務、或精緻稱頭的排場，甚至賺到多年累積的友誼，是他的待客心得。
「精緻高檔的美食，不是天天吃，鐵板燒也一樣。可是京都鐵板燒二十幾年下來，有些客人從小被爸媽抱著來吃，吃到長大結婚還會發喜帖給我，讓我覺得我很幸運。」凃有平謙遜地感念在心。但事實上，京都鐵板燒平常不乏大有來頭的主顧客，除了身邊有隨扈的達官貴人，許多來自中國的市長、書記訪臺，也常被接待到此，連國際大導盧貝松都非常喜歡這裡的菜色。
The old and famous “Kyoto Sukiyaki Restaurant” has been opened for 28 years. The owner, Tu You-Ping, recalled that there were only four or five sukiyaki restaurants when he began to have a start-up. As the stock market was blooming at that time, sukiyaki is an enchanting noble meal. With the change of times, treating people in a form of Chinese banquet is not easy. Therefore, from then on, high-ranked sukiyaki has become the best choice to entertain three or four business men.
Tu You-Ping has a special idea. He said, “Running a restaurant is different from other business. When facing customers, the idea of ‘letting them win and me lose’ can make the business lasting.” That is to say, you have to let your customers be satisfied with your meal, your service, and a delicate display of splendor. Even the customers will become your friends.
“Refined and high-ranked gourmets are not eaten every day. Sukiyaki is no exception. But Kyoto Sukiyaki has been visited by customers who carry their children to have a meal. Until the children grew up, they invited me to their weddings. I feel lucky.” In fact, Kyoto Sukiyaki Restaurant is often visited by famous and important customers as well. For example, Director Luc Besson likes the dishes here very much.
頂級食材與精湛廚藝化為美食驚豔
京都鐵板燒有五座不同規格的料理臺，大約五、六位客人就能擁有一位廚師的專屬桌邊服務。特色食材有新鮮的活龍蝦、活鮑魚、龜山島直送的現撈海鮮、頂級牛排等。高級鐵板料理自然迥異平價鐵板燒淋上大坨黑胡椒醬的作法，頂級食材講究上等原汁原味，而原味不僅考驗食材的品質，還需色、香、味、型兼具，靠廚師精湛的手藝讓美食吃出驚艷，否則如何讓頂端消費者給出一致的好評？
「現在鐵板燒不再像過去那麼稀有，已經非常普遍了，但也因為經過比較，客人才知道京都的CP值很高，連知名飯店都知道要推薦國際旅客來此消費。」無怪乎2011年京都鐵板燒還榮獲臺北與國際接軌的美食比賽特優獎。
凃有平說，二十多年可以發生很多故事。「例如有日本、香港企業家對美食有所研究，還會反過來教我做菜，或把這裡當成自家廚房，捲起袖子說要煮給我吃；他說，餐廳經營沒有絕對真理，每一道菜背後，都有可能藏著一位永遠的朋友，聆聽客人的聲音，才是讓人精進的動力，也是老客人不斷回到這裡的原因。
Prime Ingredients and Delicate Cooking Skills become surprising Gourmets
The restaurant has five counters with different specifications. A cook will serve about five to six customers. The ingredients include fresh living lobsters, living abalones, freshly fished seafood delivered from Gueishan Island, and prime steak. The prime ingredients will be cooked to preserve with their authentic flavors. A cook’s exquisite cooking skill can surprise customers and earn reputation for the restaurant.
“Sukiyaki has become common nowadays but after comparing with other sukiyaki, customers find CP ratio of Kyoto Sukiyaki is higher than others. Even the well-known hotels recommend foreign visitors to dine here.” In 2011, Kyoto Sukiyaki Restaurant won the excellent award in a gourmet competition connecting Taipei with the international.
餐廳一景
A Corner of the restaurant.
專注料理的主廚
The chef concentrating on a dish.
波士頓大龍蝦：龍蝦新鮮現剖，手藝很重要，煎到恰到好處又甜又有彈性，肥美充實感非其他海鮮可比擬。
Boston’s Lobster: cutting open the lobster freshly, the skill is important. Frying the lobster properly makes it sweet and springy.
嫩煎鮑魚，嚴選的鮮鮑原味呈現，肉質肥厚口感彈牙，絕對鮮活，能滋陰益精。
Fried abalones：Presenting the authentic flavor of the selected fresh abalone; the texture is thick and springy. Absolutely fresh.
鮮煎海魚：採龜山島現撈海鮮，肉質鮮細緊實，現煎魚皮香脆可口，不需太多調味，配上一些胡椒鹽就美味。
Fried Fresh Sea Fish：freshly fished seafood from Gueishan Island; firm and delicate texture, crispy fried fish skin, need no seasonings; a bit of pepper salt makes it delicious.
滑嫩多汁的上選牛排，主廚掌握熟度恰到好處，一點點高級夏威夷火山鹽就能提出肉質的鮮甜風味。
The tender and juicy prime steak: the chef controls the heat well; a little high-ranked Hawaii’s volcanic salt makes the meat taste fresh and sweet.
地址：臺北市中山區長春路六號B1
電話：02-25361882
營業時間：周一至周日11:30~14:30 17:30~22:00（除夕、大年初一外全年無休）
周邊景點：林森公園、臺北當代藝術館
特色：活龍蝦、活鮑魚、龜山島現撈海鮮、頂級牛排
交通：國道1號重慶北路出口左轉民生西路右轉中山北路左轉長春路；或捷運中山站左轉中山北路右轉長春路步行約7分鐘。
Address：Fl. B1, No.6, Changchun Rd., Zhongshan Dist., Taipei City 10450, Taiwan (R.O.C.)
Tel：02-25361882
Opening：Monday~ Sunday 11:30~14:30 17:30~22:00（no official holidays, except the Chinese NewYear’s Eve and the first day of Chinese New Year）
Surrounding Attractions：Linsen Park, Taipei contemporary Arts Museum
Features：living lobsters, living abalones, freshly fished seafood from Gueishan Island, prime steak
Website：www.kyo-to.com.tw
Transpiration：National Highway No1à Chongching North Road Exità turn left to Minshen West Roadà tuen right to Zhongshan North Roadà turn left to Changchun Road；MRT Zhongshan Stationà turn left to Zhongshan North Roadà turn right to Changchun Roadà walk for about 7 minutes
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