In Tokyo this week, living a TRAVELIFE, I had a very nice teppanyaki lunch at the top of Tokyo.
Whenever I'm in Japan, I always make it a point to eat teppanyaki, sushi and tonkatsu, as these are the three basic foods in Japan that I've never managed to find good equivalents for in other countries.
This was my second teppanyaki lunch in a matter of days, but frankly I can never get enough of good Japanese beef.
I usually never order beef in a restaurant anywhere, save for two places: Japan and New York. I go all-out for beef when I'm in Japan or New York as I love the really good wagyu in Japan and the aged beef in New York.
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There are all kinds of branded Japanese beef on the market, although the most famous internationally are Kobe and Matsuzaka. Personally, I like Omi beef, Maezawa beef, and Koshu beef.
MERITS OF KOSHU BEEF
Koshu beef is so very under the radar, but the best of Koshu beef I've tried has been amazing.
Koshu beef has an advantage over other Japanese beef, you see, as Koshu is the grape-growing region of Japan and the branded cows are actually fed grapes. This gives the beef a sweet and tender taste.
Each steak is carefully prepared and grilled by a chef
The problem with Koshu beef is that you can hardly get it outside of the region of Koshu or Yamanashi, as it's not really produced in volume. So I usually get my Koshu beef fix when I spend the weekends in Yamanashi; and then I buy and bring home Koshu beef for special dinners in Manila.
|Meat with a view|
It's quite reasonable by Tokyo standards, but the service and food are good. And the atmosphere is great, with a spectacular view of Tokyo beyond the teppanyaki counter.
|The pickles, sauces and condiments for the teppanyaki steak|
|After lunch, guests get special lens cleaners for their eye glasses.|
|The cup of tea at the end of the meal|
comes with the lemon slices already peeled of covering.
I've never seen this anywhere else.
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