Visiting "New Matsusaka" Teppanyaki in Shinjuku to try 3 different sirloin steaks of 100g: Iwate Wagyu (left), Matsusaka Wagyu (middle) and Kobe Wagyu (right) - Restaurant name: ニュー松坂 新宿店
I had my first true Kobe beef the other day. Made it at home following the methods I've watched on here over the years. It was like butter and unlike any steak I've ever had.
Do you know whether the meat was purebred Kobe, imported from Japan or an overseas crossbreed such as Australian Wagyu or American Wagyu? Both of those latter types are domestic cattle varieties which have been crossed with Wagyu parentage. In those, the Wagyu characteristics are less pronounced in the meat produced.
Just come back from five days in Tokyo. What an amazing place for food. Stayed in Ginza and had so much choice. Some prices for steak was eye watering but had kids with me, so no posh meal with Kobe beef till next time. Thanks for your videos, as it gave me inspiration of what to try and look for.
I had a similar experience at a hotel by Osaka airport, it was amazing, but the thing that I remember most was the amazing garlic crisps, he cooked them on the teppan, and they seemed to almost double in size... The steak was pretty decent too. . Lol
Honestly, I reckon you could teppanyaki old socks and they'd taste delicious. 😆 That looked bloody gorgeous. Give me Japanese or Thai food and I'm in heaven.
this place is amazing! thanks for sharing! I have been living in Tokyo for 28 years and I am a Chef of Italian cuisine, I have tried all the best meats and in my opinion, I have found the Masuzaka, yonezawa and Akita meat very good! for me kobe beef is too oily fat! Akita beef one of the best and I think is better than Kobe beef!
Amazed how in so many of these Japan feature blaring horn jazz from the 30's or 40's. Doesn't exactly fit the mood in my opinion. Simply wonderful videos. Outstanding. But would really appreciate some subtitles of what the various items are. Often, if the chef explains when serving, it's barely audible and impossible to understand. It's usually a complete mystery to me what most of the vegetables they sautee are, and I'm dying to know. Thanks.
This preparation looks absolutely stunning and mouth watering. Hope to try one day. They've open a Benihana at my city, which seems to me to be the closest as of something as shown at this video. I didn't have the chance to visit yet.
I am Japanese. If it is an upscale restaurant, just let them know and they will respond. If it is not, it depends on the person's English ability and the style of the restaurant. It also depends on whether your allergy is to gases, whether you are not allowed to eat them, or whether you are allergic to raw food. Japan's emergency medical care is one of the best in the world, but if you are worried, you may want to keep your concerns to high-end restaurants only.
@@user-gn4gl4bt1m oh Thank you so much.I get mild allergy if I take the vapour of cooked shrimp, obviously if I eat it then it is much worse.Can you tell me one thing that "Do they clean the teppanyaki surface with hot water before coming a new customer? "
@@socallawrence 😂 yes I did. I splurged and had one from Kagoshima prefecture. There’s a reason they only give you small portions of the steak. Was it worth it? Yes. A once in a lifetime experience.
Both sides of all steaks were fried for different lenghts of time. This is very unusual for this extremely high priced restaurants in Tokyo.I hope the meat was good.
Would like to try kobe beef tar-tar and some grilled, I'm being this would be amazing. Would have asked them to remove the vien of the cabbage. It's bitter and tough. That's rare not medium.
Which one would you like? All of them please... For those of you that havent tried these types of beef, these are so rich it is like having 50 oz of normal steak...
料理してるときはずっと向かって左から岩手松坂神戸の順だったのに、客に出す際に皿ひっくり返したからその状況では左から神戸松坂岩手の順なのに逆から説明してないか？When he was cooking, the order was Iwate-Matsusaka-Kobe all the way from left to right, but when he turned the plate over to serve the guests, so in that situation the order was Kobe-Matsusaka-Iwate from left to right, but he was explaining it from the opposite side?
i respect the skill and the finesse…but i prefer my steak with the outer fat left on…a nice cold beer before during and after…and some good ole live country music out back and a game of 8 ball to finish the night….Texas style!
All these peoples talking about how masterful it is. Japanese folk are laughing at you old western men. This has high quality meat without the high quality that is the essence of all teppanyaki mastery, at the heart of which is precision. I see no precision
