I need to get to Japan to experience this phenomenal beef from these great chefs. The aromas that must be wafting up from that cooking surface is probably worth the price of admission. I have been to France and I must say the cuisine there is amazing. They cook just about everything in butter which gives you everything between flavors and hardened arteries. The best part of France is the eating! But Japan has to be up there with them. I need to go and see for myself. I'm sure I won't be disappointed!
Pancakes so fine you have to pick them up with tweezers, Japanese cooking at its best. A tenderloin so soft you can cut it with a butter knife. My cheffery has found a new mantra. Thumbs up! 73
Personally I would have the steak a bit more medium than very rare in the centre, but I like the way the chef is explaining how he cooks it. However, I know that if it was it would be tough.
