I’ve been to this place once before. It’s such great value for money that whenever I get a craving for meat, it’s where I end up without fail.
Sukiyaki set for two
Plenty of ingredients. Sukiyaki is really at its best in winter. Cook marbled beef in the sweet sauce and you forget the cold in no time. So it’s usually something I only order in the dead of winter, but this time an acquaintance had come a long way to visit, so I ordered it on purpose. Sukiyaki is a pricey dish to begin with, but here you can have it for a reasonable price.
Beef for the sukiyaki
It’s fresh, but I get the feeling it’s slipped a little compared with before.
Close-up
Well, still, this isn’t bad at all, so I’ll just have to eat it with gusto.
Busy cooking away.
Coming along nicely.
You have to dip it in raw egg.
In goes the sauce, and the vegetables too.
It was good. For my taste it was a little on the sweet side. That’s probably just right in winter, but for summer it felt a bit heavy and sticky.
The grill
It felt a shame to leave just like that, so we switched over to the grill.
Grilled premium loin (tokujo rosu)
It’s exactly what you see.
Grill it well and eat it slightly rare.
Grilling it right is the hard part. You have to grill a lot to get the timing down. Rare loin is great with just a touch of salt, but it’s also delicious dipped in the sauce. The meat is just that good.