Food, Food, and More Food Thread

thtl wrote:

Not that cheap, considering you have to fly to Japan...

But if you're going there anyway...it's a bargain :)

Tu_triky wrote:to think this ramen costs less then 10 USD in Japan!

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What amazes me the most is how they cooked the egg to perfection - hard enough to cut it into halves but the yolk is still moist.

thtl wrote:

What amazes me the most is how they cooked the egg to perfection - hard enough to cut it into halves but the yolk is still moist.

yup...they basically steam the egg in the shell so it comes out soft-boiled when they crack it.....that's what i call "skilled."

Tu_triky wrote:

I think I need help with the torrent. It's been half an hour and it's at 0.1% :sweat:

Tu_triky wrote:more amaebi goodness

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Sugoi...! :bonk: :bonk: :bonk:

Wynter wrote:

Tu_triky wrote:

I think I need help with the torrent. It's been half an hour and it's at 0.1% :sweat:

okay....

bmwracer wrote:
Sugoi...! :bonk: :bonk: :bonk:

I'd like to munch on that crunch. :P

thtl wrote:What amazes me the most is how they cooked the egg to perfection - hard enough to cut it into halves but the yolk is still moist.

Ehh, I wouldn't call a runny yolk "perfection."

That explains why I pretty much never eat the egg in my ramen. :sweat:

bmwracer wrote:
Ehh, I wouldn't call a runny yolk "perfection."

I love a soft-boiled egg.....as silly as it may sound when i went to japan i found, even the eggs, tasted better!

perhaps because they aren't mass-produced on an industrial scale like here in the States

That explains why I pretty much never eat the egg in my ramen. :sweat:

It's always something you can pass on.

Tu_triky wrote:It's always something you can pass on.

Yeah.

I keep forgetting to tell the waiter/waitress at Daikokuya to leave out the egg... What a waste. :ashamed:

bmwracer wrote:
Yeah.

I keep forgetting to tell the waiter/waitress at Daikokuya to leave out the egg... What a waste. :ashamed:

Yeah. But that egg is hardboiled so it's not runny at all. The yolk is firm, not runny.

Tu_triky wrote:Yeah. But that egg is hardboiled so it's not runny at all. The yolk is firm, not runny.

Really?

I just assumed it was soft-boiled, since that's the typical way I've seen them prepared...


No surprise, I don't use the raw egg when eating sukiyaki, either... :ashamed:

Oh man.... Sukiyaki. :drooling: :bonk: :bonk: :bonk:

bmwracer wrote:
Really?

I just assumed it was soft-boiled, since that's the typical way I've seen them prepared...

usually if the egg is soft-boiled it's cut in half as in the pictures above.

No surprise, I don't use the raw egg when eating sukiyaki, either... :ashamed:

Oh man.... Sukiyaki. :drooling: :bonk: :bonk: :bonk:

I'm sure you're not alone in that regard....yeah, man, I haven't had sukiyaki since i went to japan....3 years :bonk:


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Tu_triky wrote:

I'm sure you're not alone in that regard....yeah, man, I haven't had sukiyaki since i went to japan....3 years :bonk:

I still remember the best sukiyaki I had - about 8 years ago when I was with another company. I went to Japan on business and my ex-boss (department manager in the Hong Kong subsidiary I worked for who was transferred back to Japan) treated me to dinner at a restaurant right next to the hotel I stayed in. It specialized in beef cuisine and we had a choice of shabu-shabu and sukiyaki. My boss picked the sukiyaki set - JPY15,000 per person!

To call that meat good is as much an understatement as describing G.Bush 'silly'. I can still taste that beef in my dreams.

I had plenty of sukiyaki thereafter but nothing ever matched that meal.

Damn you....!!!!

I just hit my head on the screen multiple times trying to get a closer look. :beaten:

bmwracer wrote:Damn you....!!!!

I just hit my head on the screen multiple times trying to get a closer look. :beaten:

Those photos are fakes - no one will leave such nice sukiyaki lying around long enough to take pictures! :hehe:

thtl wrote:

I still remember the best sukiyaki I had - about 8 years ago when I was with another company. I went to Japan on business and my ex-boss (department manager in the Hong Kong subsidiary I worked for who was transferred back to Japan) treated me to dinner at a restaurant right next to the hotel I stayed in. It specialized in beef cuisine and we had a choice of shabu-shabu and sukiyaki. My boss picked the sukiyaki set - JPY15,000 per person!

To call that meat good is as much an understatement as describing G.Bush 'silly'. I can still taste that beef in my dreams.

I had plenty of sukiyaki thereafter but nothing ever matched that meal.

I can appreciate your story...because when I went to Japan I had sukiyaki at this place called Yoshihashi in Asaskusa, Tokyo....they use Matsuzaka beef which is super high quality beef....the beef melted like butter in my mouth....I daresay it was the best meal I had in Japan and it too was costly....almost JPY 15,000....

the meal was heaven sent.

bmwracer wrote:Damn you....!!!!

I just hit my head on the screen multiple times trying to get a closer look. :beaten:

torture my friend.....stay strong!

Tu_triky wrote:I had in Japan and it too was costly....almost JPY 15,000....

Woahhhh.....!!
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the meal was heaven sent.

But the devil made you do it. :beaten:

bmwracer wrote:
But the devil made you do it. :beaten:

yup. a description of the restaurant I ate at....

Just over the hill from the noise and hustle of central Akasaka, at the end of a dimly lit alley, is Yoshihashi, the best sukiyaki and shabu shabu restaurant in all of Tokyo.
Since its establishment in the 39th year of the Meiji Restoration, Yoshihashi - situated in a traditional house, surrounded by gorgeous Japanese gardens and once home to a famous kabuki actor - has prided itself on offering only the finest Matsuzaka beef served sukiyaki, shabu shabu or teppanyaki style. For those still uninitiated into the rarified world of cattle ranching in Japan, Matsuzaka cattle have a life for which many of us would gladly end our days as a plate of sukiyaki. Matsuzaka are given only the finest fodder, plenty of beer and milk and are massaged daily. This final luxury creates the highly-prized, fat-rippled beef which cooks evenly, leaving the meat tender and juicy, dripping with succulent fat. Vegetarians best look elsewhere. Upon entering Yoshihashi you will be shown either to the polished wood counter or, like us, to one of the many tastefully-appointed private tatami mat rooms which overlook the lovely Japanese garden. We settled on the sukiyaki course along with a few seasonal dishes and a nice dry Kubota sake served chilled to start it all off. Our meal started with tender young bamboo shoots with fuki, small meatballs of chicken breast seasoned with shiso and ginger served with the first turnips of the season and an assorted sashimi platter. The meat, vegetables and tofu began to arrive signaling the start of the sukiyaki course. The attentive and discrete staff brought literally anything we required, with a psychic timing that had us searching behind the handpainted scrolls for hidden cameras. Miso soup with small clams and steaming rice arrived to finish the entire affair off. When we were about to burst, the staff graciously offered us chilled fresh fruits for dessert. For those with the will to go on, Yoshihashi has on its grounds what has to be the coziest bar in all of Tokyo. Once an attached guest cottage it has been transformed with leather armchairs, a fireplace and red cut glass lamps into a chic spot to sip a cognac or brandy before venturing out into a world where such gentility and refinement seem a thing of the past.

Dining at Yoshihashi is a gastronomic experience and as with most things in Tokyo you pay for what you get - dinner for two with sake or wine will run to JY25,000. Coming to Yoshihashi for lunch is one of the best deals in town - at JY2000 to JY3000 you get the same fabulous food and attentive service for a fraction of the price.

1-5-25 Moto Akasaka, Minato-ku.
Tel: 03-3401-3129 (reservations required).
Access: Nagatacho station (Yurakucho, Hanzomon lines), eight minute walk from Exit 7.
Lunch: 11-3pm (last order 2pm); dinner 5-11pm (last order 9pm).
Closed Sundays, national holidays.

Alex Jordan