January 31, 2021

Sunday beef

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We've been scheduling lunches on Saturdays as our weekly gourmet meal out, but I wanted to have something nice on a Sunday, too.  Unfortunately, I did not have the foresight to book anything in advance, so that kind of left us scrambling at the last minute.  After numerous calls which came up empty, we finally decided to hit one of our trusty standbys - Nikushou.

As I wanted to do something "a little nicer" today, we decided to forgo the easy one-dish lunch items and got ourselves some proper yakiniku (焼肉).

Thick cut Australian wagyu tongue (オーストラリア 和牛タン) - always happy to start with this... The thick cut gives a good amount of bite, and pretty springy texture.

Hida A5 uwasuji (A5飛騨牛 ウワスジ) - this is right in front (and connected) to the top shoulder blade (ミスジ).

Mixed vegetable tempura (野菜天ぷら盛合せ) - actually done pretty well.  I do miss good tempura...

Hida A5 chuck (A5飛騨牛 鞍下) - very tasty thanks to lots of fat.

Hida A5 chuck flap (A5飛騨牛 ザブトン) - always one of my favorite cuts.

Nikushouyaki sirloin (肉匠焼き サーロイン) - I'd forgotten how big these slices were... and how the fat dripping down makes the grill flare up in spectacular fashion.

This is finished by serving the beef with some rice, then pouring some egg yolk sauce and yakiniku sauce.

Local beef chateaubriand
- "local" actually means the steer comes from Shandong Province but slaughtered in the city.  Very nice with good beefy flavors.

This was a lot of beef for lunch, and we dispensed with the ice cream at the end.  Always happy to come back here whenever we feel like some good beef.

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