Food, Food, and More Food Thread

matsusaka ushi. Makes Kobe beef tastes like shoe sole. (or maybe not :P)

Only 30,000‰~ for 200g. :sweat:
[image]
By tabana

For the cheap 3 steak (500g) for 15,000‰~
[image]
By tabana

You can order them and a few other things at http://www.matsuzaka-gyu.com

Matsusaka beef is produced from virgin female cows born in Hyōgo Prefecture chiefly, The cows are raised in the quiet, serene area surrounding Matsusaka between the Kumozu River to the north and Miyagawa River to the south. Only female wagyu are raised in Matsusaka, where they are fed plenty of fodder, as well as tofu lees and ground wheat. When they have no appetite, they are fed beer to stimulate their eating, and they also receive regular massages with straw brushes after being sprayed with shōchū and are taken for daily afternoon walks. Soothing music is played to the cattle to "calm" them and promote better quality Beef. Matsusaka beef is considered by many in Japan to be superior to other Japanese wagyu beef, including the more internationally famous Kobe beef.

Looks like they prefer virgins pop idols and steaks. :hehe: :beaten:

tabana wrote:Only 30,000‰~ for 200g. :sweat:
[image]
By tabana

Dang, there's more fat than meat... I can get something like that at the local supermarket. :beaten:

Matsusaka beef is produced from virgin female cows born in Hyōgo Prefecture chiefly, The cows are raised in the quiet, serene area surrounding Matsusaka between the Kumozu River to the north and Miyagawa River to the south. Only female wagyu are raised in Matsusaka, where they are fed plenty of fodder, as well as tofu lees and ground wheat. When they have no appetite, they are fed beer to stimulate their eating, and they also receive regular massages with straw brushes after being sprayed with shōchū and are taken for daily afternoon walks. Soothing music is played to the cattle to "calm" them and promote better quality Beef. Matsusaka beef is considered by many in Japan to be superior to other Japanese wagyu beef, including the more internationally famous Kobe beef.

Man, you're not gonna get Mad Cow treating cows like that... In fact, I'm sorta jealous of the cows. :hehe:

Yup. Lean meat. :beaten:

Looks like the meat is being marinated while it still walks. No idea why they are splashed with shochu.

tabana wrote:matsusaka ushi. Makes Kobe beef tastes like shoe sole. (or maybe not :P)

Only 30,000‰~ for 200g. :sweat:
[image]
By tabana

For the cheap 3 steak (500g) for 15,000‰~
[image]
By tabana

You can order them and a few other things at http://www.matsuzaka-gyu.com

Matsusaka beef is produced from virgin female cows born in Hyōgo Prefecture chiefly, The cows are raised in the quiet, serene area surrounding Matsusaka between the Kumozu River to the north and Miyagawa River to the south. Only female wagyu are raised in Matsusaka, where they are fed plenty of fodder, as well as tofu lees and ground wheat. When they have no appetite, they are fed beer to stimulate their eating, and they also receive regular massages with straw brushes after being sprayed with shōchū and are taken for daily afternoon walks. Soothing music is played to the cattle to "calm" them and promote better quality Beef. Matsusaka beef is considered by many in Japan to be superior to other Japanese wagyu beef, including the more internationally famous Kobe beef.

Looks like they prefer virgins pop idols and steaks. :hehe: :beaten:

I can attest to the fact that this is some exceptionally good beef...I ate it while having sukiyaki at this place called "Yoshihashi" in Asakasa, Tokyo near the Imperial Place...the meat was to die for....it was the best beef I've ever eaten in my life, hands down. Dinner was over $100 dollars per person.

I posted this a few times before but here's a review of that place from Metropolis.

===============================================

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

Ah yes, the lunch special deal... Sugoi... :thumbsup:

Whoa. At that price, I'd go there for lunch every day.

tabana wrote:Whoa. At that price, I'd go there for lunch every day.

But it's a 16-hour flight. :beaten: :hehe:

:rofl:
You just have to do it once. After the meal, you can fall asleep under the table like any good salariman. :P

bmwracer wrote:Ah yes, the lunch special deal... Sugoi... :thumbsup:

Yup....exactly..which is the case for many restarants....lunch at gourmet resturants in japan can be often be 1/3 or 1/2 the price for dinner.

My friend who's been to Japan a few times went there for lunch as well as dinner (with me)...same quality food.

tabana wrote:You just have to do it once. After the meal, you can fall asleep under the table like any good salariman. :P

LOL.

Makes it a bit difficult for the next customer to be seated, though you could use him as a footrest. :hehe:

bmwracer wrote:
LOL.

Makes it a bit difficult for the next customer to be seated, though you could use him as a footrest. :hehe:

Here's an example of that Goota Ramen I was talking about...I haven't had this particular flavor but I've had the Tonkotsu flavor...

http://www.youtube.com/watch?v=FA23j-vkfm0

Tu_triky wrote:Here's an example of that Goota Ramen I was talking about...I haven't had this particular flavor but I've had the Tonkotsu flavor...

http://www.youtube.com/watch?v=FA23j-vkfm0

Interesting... Looks like it comes with a chunk of pork....

bmwracer wrote:
Interesting... Looks like it comes with a chunk of pork....

Yo it comes in a sealed aluminum pouch.......it's pretty tasty and very very tender.

tabana wrote:matsusaka ushi. Makes Kobe beef tastes like shoe sole. (or maybe not :P)

Only 30,000‰~ for 200g. :sweat:
[image]
By tabana

For the cheap 3 steak (500g) for 15,000‰~
[image]
By tabana

You can order them and a few other things at http://www.matsuzaka-gyu.com Soothing music is played to the cattle to "calm" them and promote better quality Beef.

Ive been living on New York strip sirloins since I got sick. One of the only things that still tasted good. I thought the ones I had looked nice (and considerably leaner) but now I realize there was no soothing music played to the cows Ive been eating and Im sorta put out. :shakehead: :pout:

Guess Id better place an order.... :hehe:
How much did you say???? :shocked:

bmwracer wrote:
You'll be turning into a pillar of salt in no time, then. :hehe:

When people say 'pickled liver' it usually meant alcohol. Using salt to pickle your innards is, well, novel. :crazy:

thtl wrote:When people say 'pickled liver' it usually meant alcohol. Using salt to pickle your innards is, well, novel. :crazy:

Heh, the correct term is "brining."

You'll stay moist and flavorful. :mrgreen:

tabana wrote:
Only 30,000‰~ for 200g. :sweat:
[image]
By tabana

A couple of years ago I got 2 piece of the above from a high-end supermarket in HK, and cooked it for our anniversary (my wife loves my steaks). As it turns out she was a bit put off by the buttery flavour of the steak - it's the fat. I ended up with half her portion but was forbidden to buy anything other than fillet for her again. :sweat:

thtl wrote:

A couple of years ago I got 2 piece of the above from a high-end supermarket in HK, and cooked it for our anniversary (my wife loves my steaks). As it turns out she was a bit put off by the buttery flavour of the steak - it's the fat. I ended up with half her portion but was forbidden to buy anything other than fillet for her again. :sweat:

O! Interesting! I never even considered the buttery taste of so much fat... I'm beginning to wonder if I'd enjoy it as well.

Wynter wrote:

O! Interesting! I never even considered the buttery taste of so much fat... I'm beginning to wonder if I'd enjoy it as well.

I think the buttery quality of the fat is only applicable to high grade meat such as the Matsuzaka beef that tabana posted. I mean when you eat a lower grade of beef it doesn't necessarily have that quality.

low quality meat has an oily flavor vs the buttery flavor of the good stuff.. small difference, but enough.