Sukiyaki (Wagyu Pot Meal) - Tokyo’s Budget Lunch -



A lot of restaurants offer introductory versions of their signature menus for lunch at midday in Japan. The dinner costs a lot more than the price of lunch.

Sukiyaki is a popular one-pot meal. The thin strips of Wagyu have been simmered with tofu, onions, leeks, and shimeji mushrooms with a lightly sweetened soy sauce. Dip in a raw egg when eating. Rich soy sauce mixed with raw egg give the beef mildness.

Sukiyaki Restaurant............Imahan
This restaurant serves many types of Wagyu dishes, sukiyaki, shabu-shabu and steak. Limited numbers of bargain lunches are served at midday at Asakusa shop. The low prices but high quality remain the same. Their Wagyu is soft, tender and tasty.
Regular menus Sukiyaki bowl lunch 2,000yen. Lunch from 1,500yen Dinner from 6,000yen

This restaurant is located in Asakusa town which has an old, traditional feel with the famous Sensoji temple, the oldest temple in Tokyo. Numerous shops along Nakamise-dori Street runing along the approach way to Senso-ji Temple carry a variety of Japanese traditional goods such as folding fans, toys and kimono, etc. It is a lovely shopping street that attracts many foreign visitors. The "Kaminari-mon" (Gate of Thunder) with its huge red lantern suspended above the gate's entryway is a famous landmark.

What is Wagyu? Wagyu - Kobe is not the only choice -

(Photos from Google, Reference: jnto.go.jp)


OUR TOURS
TSUKIJI FISH MARKET / IZAKAYA HOPPING

BOOK YOUR TOUR

If you are interested in trying food that appears on this blog, please let us know. We will arrange itineraries to suit your preferences.


Yakiniku (Wagyu Barbecue) -What makes Wagyu Special?-



What makes Wagyu special?

To find out the secret of Wagyu, head to Yakiniku restaurant. Just a piece of sliced beef gives you a melt-in-your-mouth texture with a rich sweetness.

Some people think that beef doesn’t need to melt in the mouth. Wagyu is too much fat and too expensive. Please don’t say that. You will be shocked at the delicate flavor of the marbled Wagyu.

When strips of raw beef arrive on your table, cook the meat yourself on the grill at the center of the table, then dip it in the sauce and eat. Don’t cook Wagyu beef too long. You have to carefully watch the meat cooked in front of you, otherwise you’re not going to have the melt-in-your-mouth experience. I recommend asking staffs to assist as they hold key information - the precise timing when the meat should be turned to achieve the best texture.

Yakiniku Restaurant.........La,Bouef
My secret budget Yakiniku restaurant. The outside of the establishment looks far from a high-end restaurant, just like an ordinary house in the neighborhood. But their perfectly marbled Wagyu is premium and reasonably served in lower price than city center’s high-class restaurant. Wagyu literally melt in your mouth. The shop manager has confidence in the quality control of beef he stock. Beef lib (karubi) go well with Wasabi (Japanese radish) flavored soy-source. Extra special Gyusaku is 1,890yen (above photo). One of a few wallet-friendly Wagyu places. Unforgettable experience for meat lovers. You don’t have to eat anything but mouth-watering Wagyu beef. Great Wagyu, definitely worth it. They take bookings only for weekdays. The queue is an hour long in the weekend.
Dinner from 5,000yen

What is Wagyu? Wagyu - Kobe is not the only choice -

(Photos: Google)


OUR TOURS
TSUKIJI FISH MARKET / IZAKAYA HOPPING

BOOK YOUR TOUR

If you are interested in trying food that appears on this blog, please let us know. We will arrange itineraries to suit your preferences.


Teppanyaki (Wagyu Steak) - Cooking Entertainment -



One day, I watched a TV program introducing a private teppanyaki room as a fine dining place offering tasty Wagyu steak. I couldn’t forget a scene that mouth-watering Wagyu beef was prepared by the chef at the open counter. I convinced myself that this delicious meal was best shared with someone like family or the loved ones.

When a chunk of Wagyu showed up in front us, everybody put on their happy face. Seafood and Wagyu being grilled was fun to watch and delicious to eat. Beautiful soup and appetizers were served before and after seafood and Wagyu. Nice meal, nice time and nice memory. Don't forget to take pictures. Early reservation is strongly recommended due to limitations of chef's counter seating.

Private Teppanyaki Room Restaurant.........Kogentei
Hundred years old residence was renewed for this establishment in the middle of Tokyo’s quiet residential area. There are a beautiful confectionery cake shop and a good Okonomiyaki restaurant at the site. Lunch from 5,000yen. website speed test Dinner from 10,000yen
If you desire to eat Kobe beef, their Kobe beef signature dishes are:

  • The dry-aged Kobe beef sirloin steak (12,000yen 100g)
  • The highest class Kobe steak (9,000yen 100g)


  • What is Wagyu? Wagyu - Kobe is not the only choice -

    (Photos: Google)


    OUR TOURS
    TSUKIJI FISH MARKET / IZAKAYA HOPPING

    BOOK YOUR TOUR

    If you are interested in trying food that appears on this blog, please let us know. We will arrange itineraries to suit your preferences.


    Wagyu - Kobe Beef is Not the Only Choice -



    “A common misperception is that all Wagyu beef is Kobe beef.” (CNN) The terms Kobe and Wagyu beef are often misused interchangeably.

    What is Wagyu?

    The "Japan top three Wagyu" title refers to Matsusaka, Kobe, and Ohmi that those names are taken from the region of the commercial cattle farm where they are raised. Strict quality control system is introduced for tracking each piece of beef that enables to trace the biographical history of all Wagyu, including its date of birth, gender, parentage, breed, farm, and slaughter house. Each of the cattle is given an identification number. Each carcass are graded based on its yield (A-C) and level of marbling, firmness, color and overall quality (1-5).

    More than 110 Wagyu brands exist in Japan. Some of them are called “Legendary Wagyu” because of limited supply. Ishigaki beef is one of them. Ishigaki beef is bred in a huge grassland with a warm climate throughout the year that makes cows free from the stress of cold weather, and the meat become extremely sweet and tender. The brand beef growers such as Kobe and Matsuzaka purchase Ishigaki calves and raise them to become the brand beef. Ishigaki beef was recognized as the world's finest beef after being served at a reception for the G-8 Summit in 2000.

    Kobe beef may be the best known Wagyu brand outside Japan, but Kobe beef is not the only choice.

    Learn more about Wagyu? (NHK world)

    (Photos: Google, Reference: cnn.com, jnto.go.jp, kurogewagyu.com)


    OUR TOURS
    TSUKIJI FISH MARKET / IZAKAYA HOPPING

    BOOK YOUR TOUR

    If you are interested in trying food that appears on this blog, please let us know. We will arrange itineraries to suit your preferences.


    kobe-beef2

    Kobe beef restaurants in Tokyo

    Here are the list of restaurants highly reviewed by local Japanese where you can eat great Kobe beef in Tokyo.










    - Teppanyaki Sazanka (Style: Teppanyaki)
    http://www.hotelokura.co.jp/tokyo/restaurant/list/sazanka/recommend/

    - Yakiniku Kunimoto (Style: Yakiniku)
    http://www.8929kunimotoshinkan.com/

    - Ningyocho Imahan (Style: Sukiyaki)
    http://www.imahan.com/

    Contact for Food Tours Tokyo
    Tokyo Food Tour

    Contact for Tsukiji Fish Market Tour
    Tsukiji Fish Market Tour

    kobe-beef1

    Kobe Beef

    Kobe beef refers to cuts of beef from the black Tajima-ushi strain of Wagyū cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki. and more.

    Kobe beef is also called Kobe niku, Kobe-gyu or Kobe-ushi in Japanese.

    Kobe beef in Japan is a registered trademark of the Kobe Beef Marketing and Distribution Promotion Association. It must fulfill all the following conditions:
    - Tajima cattle born in Hyōgo Prefecture
    - Farm feeding in Hyōgo Prefecture
    - Bullock (steer) or castrated bull, to purify the beef
    - Processed at slaughterhouses in Kobe, Nishinomiya, Sanda, Kakogawa and Himeji in Hyōgo Prefecture.
    - Marbling ratio, called BMS,[7] of level 6 and above.
    - Meat Quality Score[7] of 4 or 5
    - Gross weight of beef from one animal is 470 kg or less.

    Contact for Food Tours Tokyo
    Tokyo Food Tour

    Contact for Tsukiji Fish Market Tour
    Tsukiji Fish Market Tour

    Source: Wikipedia