Note: Due to the 20-image restriction, I couldn’t show a few of the course dishes.
Price: $200USD Yakiniku Course, Dec’23
Location: Kobe
Counter Seats.
Overall, it was a rather satisfying Yakiniku Omakase dinner. This meat course revolved around their high-quality Kobe beef, aged for 25 days (apparently they trademarked as Yuzaburo Wagyu); the restaurant specifically selects only female Wagyu cattle.
Female cattle are more highly prized than their male counterparts for their tenderness and soft, silky texture— a sentiment I agree with based on my experience eating their beef. It’s definitely one of my top 5 Wagyu experiences.
Throughout the course, you get to enjoy various cuts of A5 Wagyu beef, including skirt steak, sirloin steak, tongue, and chateaubriand, prepared in different ways: tartare, sashimi, sushi, grilled, charcoaled, stewed, sukiyaki, and curry.
A few aspects I didn’t particularly enjoy were the slight overrepresentation of raw meat dishes and the sukiyaki, which I felt was severely overcooked. The high-quality wagyu beef was simmered for an excessively long time (reaching a level of doneness beyond well-done), which I found puzzling. When I tried the sukiyaki dish, the meat tasted tough, indicating it was overcooked in my opinion. I believe the meat should have been simmered to rare to medium-rare levels for optimal flavor and texture.
The highlight of the meal was definitely the A5 Chateaubriand; it had a buttery tenderness that made it one of the best beef dishes I’ve ever tasted.
However, I was a bit disappointed with the curry, supposedly their star dish as many locals would agree. While flavorful, it was overly salty for my taste (perhaps because I’m accustomed to less salty foods, as I’ve noticed many dishes in Japan tend to be on the saltier side).
The owner was very friendly and made an effort to explain each dish to us in English, sharing his experiences and the story behind their Wagyu beef.
One thing to note: similar to most fine dining restaurants in Japan, there is a minimum requirement of one drink per person.
Cost to Performance: Typically, the cost-performance value for Yakiniku meat courses is low, given the high price for a small quantity of food. I would say the cost-performance for this meal is moderate to high; if you were in Tokyo, the same meal would probably cost double.
During my visit, the restaurant was fully booked, and we were the only foreigners.
1 Comment
Note: Due to the 20-image restriction, I couldn’t show a few of the course dishes.
Price: $200USD Yakiniku Course, Dec’23
Location: Kobe
Counter Seats.
Overall, it was a rather satisfying Yakiniku Omakase dinner. This meat course revolved around their high-quality Kobe beef, aged for 25 days (apparently they trademarked as Yuzaburo Wagyu); the restaurant specifically selects only female Wagyu cattle.
Female cattle are more highly prized than their male counterparts for their tenderness and soft, silky texture— a sentiment I agree with based on my experience eating their beef. It’s definitely one of my top 5 Wagyu experiences.
Throughout the course, you get to enjoy various cuts of A5 Wagyu beef, including skirt steak, sirloin steak, tongue, and chateaubriand, prepared in different ways: tartare, sashimi, sushi, grilled, charcoaled, stewed, sukiyaki, and curry.
A few aspects I didn’t particularly enjoy were the slight overrepresentation of raw meat dishes and the sukiyaki, which I felt was severely overcooked. The high-quality wagyu beef was simmered for an excessively long time (reaching a level of doneness beyond well-done), which I found puzzling. When I tried the sukiyaki dish, the meat tasted tough, indicating it was overcooked in my opinion. I believe the meat should have been simmered to rare to medium-rare levels for optimal flavor and texture.
The highlight of the meal was definitely the A5 Chateaubriand; it had a buttery tenderness that made it one of the best beef dishes I’ve ever tasted.
However, I was a bit disappointed with the curry, supposedly their star dish as many locals would agree. While flavorful, it was overly salty for my taste (perhaps because I’m accustomed to less salty foods, as I’ve noticed many dishes in Japan tend to be on the saltier side).
The owner was very friendly and made an effort to explain each dish to us in English, sharing his experiences and the story behind their Wagyu beef.
One thing to note: similar to most fine dining restaurants in Japan, there is a minimum requirement of one drink per person.
Cost to Performance: Typically, the cost-performance value for Yakiniku meat courses is low, given the high price for a small quantity of food. I would say the cost-performance for this meal is moderate to high; if you were in Tokyo, the same meal would probably cost double.
During my visit, the restaurant was fully booked, and we were the only foreigners.
Personal Rating 8/10.