Father and son make a great off track experience team together. I can’t wait for their next episode. Maybe pasta in Italy, beef in Texas, over the top in Vegas?
My mum had many beef tongue stories… her mother loved it so much it was served on many special occasions with béarnaise sauce. And every time she wished and prayed for the tip of the tongue. She shuddered every time she told the stories.
Tongue is still (I think) a pretty common sliced lunch meat in parts of the UK. I've certainly eaten it on quite a few occasions when I was young (British parents).
Ohhh My was this one fun! These videos are so well done, so friendly, and so damn enjoyable. I had been waiting to see this one! Just Glorious Kym! Thank You!
Hello from NJ, USA. I'm a huge F1 fan, and more recently, a fan of your channel and work. Absolutely love your videos. And you seem like a heck of a good "bloke". Best to You and Yours and thanks very much for the excellent content.
I was at Suzuka this year and had Kobe wagyu while in Osaka somewhere in dotonbori for about $170AUD and it was amazing. They cooked it in front of you like the 3rd place you went to.
Loved this Kym, btw I'm having trouble finding the first location on Google Maps, any chance you could please put a maps link in the description so folks can find it? I'm visiting Japan in a couple months and I'd be very grateful 🙂👍🏻
Awesome video! If time allows, it might be fun to head to Matsusaka after the GP. Matsuzaka beef is very tasty and I recommend finding an Isshobin. Yakiniku M in Osaka is a good alternative if you can't make it to Matsusaka
Wow you have my dream job, traveling with the F1 circuit and eat in the best restaurant but interesting that the most expensive is not the best. Thank you for sharing.
So much fun to watch your videos! I do gotta say i dont like the Japanese way of preparing beef tounge, you should try it in a slowcooked stew or tacos sometimes, then its one of the most delicious cuts!
1st place recommended is not tarafuku as that is another brand name for yakiniku as well... it should be 平成ホルモン平田町駅前店 on google. Shiawase Tarafuku meshiagare is the restaurant.
Greetings from Thailand Japanese restaurants seem to be layed out very similar we have a few in Bangkok looks like there a standard wood type inside them in Japan or here great video as usual 🎉🎉😊
Enjoyed this video a lot. I visit Japan many times per year and now I have some new restaurants to try. How did you find out about these restaurants? I wish you had posted this a few months ago as I was in Suzuka for the 8 hrs motorcycle race
Berk/steak is my favorite. I assume you have had Peter Luger when you have visited New York City. Or Spark’s steakhouse. You have given us some restaurants to check out when we attend Suzuka one day in the future!
love the videos this season kym keep em coming! i was skeptical about A1 wagyu until i spent like $120 on 3oz and had a hard time finishing it - so flavorful and rich!
thank you, my mouth is watering, I want to go to Japan to taste that meat, and too bad you have a bad experience with the tongue maybe it was the restaurant if not even the stake was nice, then I doubt any meat was good. You should try the beef tongue tacos when you go to Mexico City, it's one of the most tender meats, it's delicious
that all looks mighty fine. for about $16 usd you can get a tasty steak from Texas Roadhouse, next time your stateside. Id be nervous cooking a steak of that price.
It was fun watching you show the different price points. I do recommend you try tongue in Mexico. Lengua tacos are very common, delicious, and will not be tough, chewy, or gamey.
Hello, Much of the quality of what you could find in your plate in Japan, has actually strong ties to the U.S. Fuel Industry. Indeed, DDGS - Distiller's dried grains with solubles are the nutrient rich co-product of dry-milled ethanol process production, which explains much of the quality of Japanese beef, in that they, year after year, where the ones to import most if not all of the DDGS produced by American ethanol farmers and distillers. Dried distillers grains are a major coproduct from the production of ethanol from grain. DDGs are typically used as a protein-rich animal feed. While distillers grains are sold locally in wet form, weight precludes shipping long distances. For longer distances, DDGs are dried to about 10 percent moisture to reduce weight. Value-additive innovation continues in the ethanol coproducts space, including the growing use of pelletized DDGs. Pellets provide a storable, easily handled form of DDGs that are compressed into small nuggets that can be bagged or shipped in bulk. DDGs substitute roughly 1-to-1 for corn grain in feed rations. When blended into the animal feed, DDGs provide a high-protein meal that is readily available to the animals. DDGs are most commonly used in feeding cattle, dairy cows, but also swine, and some poultry. As DDGs are a coproduct of ethanol production, ultimately production of DDGs depends either on gasoline demand or ethanol shipped overseas.
Surprised you didn't like the tongue. It's usually fairly marbled, tender and very tasty. Maybe if you didn't know it was tongue, you would have enjoyed it.
I would say it has to be thin for first timers. Cook it for maybe 30-45 seconds on the fire. Hit it with a fair amount of lemon or ponzu. Viola! It's the beefyness with a slight chew that I love.
