1.945 sitios, 99 siguiendo, 250 seguidores, 1.286 descubiertos, 13 check-ins, 95.498 visitas

"Quienes aseguran que es imposible no deberían interrumpir a quienes estamos intentándolo.” Thomas Alva Edison.

eye

Nomé Izakaya

4848 Yonge St Toronto, Canadá

guardado por una persona

ver más restaurantes en Toronto

Very good

eye lo descubrió en octubre de 2013

me gusta

a kind if tabern bar restaurant japan american oyster bar with nice food, nice people, nice oyster and nice ambient
Hours: Tue - Sat: 5:00p - 2:00a Sun: 5:00p - 12:00a

listas: AMERICA_canada, beber, comer, comer_OSTRAS, hamburguesas

sin fotos + añadir

Vermilion Cliffs national monument

Coconino County, AZ, Estados Unidos, Coconino County

guardado por una persona

sin fotos + añadir

Kaufmann House

470 w vista chino Palm Springs, Estados Unidos

guardado por una persona

Ki Sushi

+1 718-935-0575

122 Smith Street (Brooklyn) New York, Estados Unidos

guardado por 3 personas

ver más restaurantes en New York

sin fotos + añadir

Dons le Nature

+81 3-3563-4129

, DonsKawai Building B1F, 1-7-6 Ginza,Chuo-ko, Tokyo

guardado por una persona

best world meat?

eye lo descubrió en abril de 2014

foodsaketokyo.com/2014/04/02/best-steak-in-tokyo-dons-de-la-nature
“The assignment came from my boss in London, to seek out and eat the best steak in Tokyo. Tough assignment from Chowzter, but Shinji and I were up to the challenge. We were surprised when we called Dons de la Nature and got in within a few days. Seems that this restaurant is not yet on everyone’s radar.

The restaurant is located in an unassuming basement on the main Chuo Dori street in the Ginza shopping district. Walking into the corridor leading to the elevator we feel as though we are in the wrong spot, until we spot the window filled with wine bottles and the name of the restaurant. We arrive and the okami-san (female manager overlooking the front of the house) is very friendly and down to earth. She takes our jackets and brings us to our table.

This evening there are only two options of steak, a filet from Yonezawa in Yamagata and a sirloin from Saga. The sirloin is highly marbled and has more fat than meat. The filet, while meaty, still has a nice amount of shimofuri, the white fat that is flecked throughout the meat. The steak is cut into 400-gram portions and cooked in one piece before it is cut and shared, so couples must agree on the same cut. The sirloin looked too fatty so we agreed on the filet.
Saga sirloin on top and Yonezawa filet on the bottom
While the interior is tired and service is casual, the cuisine on the plate is taken very seriously. Chef Otsuka trained as a French chef and it is reflected in his carefully assembled salad topped with fresh crab legs, Japanese tiger prawn, and salmon. The consommé is classically made and I quickly forget about the environs and focus on the food.

The steaks start at about 30,000 JPY each ($300 USD) which is shared between two people. That is before soup and salad. There is also a course menu which starts at 21,000 JPY per person. We took wine by the glass but there is also a long list to choose from of mostly French wines.The raising of kuroge wagyū (black-haired Japanese cattle) in Japan is very different from what you’ll find outside of Japan. The cows are grass-fed the first eight months of their lives. Each farmer selects the feed he believes to be best for the wagyū, such as soybeans or corn or straw. The last four months of their lives the cows are not fed straw anymore. We asked chef Otsuka if it is true that wagyū are fed beer and he said some places do, but that it is actually quite rare. But, he did confirm that wagyū are massaged daily. This is what helps to give the beef the shimofuri marbling that it is so famous for.

Chef Otsuka came to our table and talked about how he selects his wagyū. He only picks the best that he finds at the wholesale market so his inventory is constantly changing. He has no preferences or loyalties to any region, but will pick what is the best that day at the market.

The wagyū is first dry-aged for one month, increasing the natural umami in the meat. The second month it is wet-aged. At this point the fat in the meat turns into amino acids, adding even more umami to the meat. The aging is all done in-house.

Chef Otsuka could see that we were so curious about our dinner as we peppered him with questions and he generously invited us into his kitchen. The meat is skewered and then cooked in a kiln that was custom built for the sole purpose of grilling the meat with intense heat. The charcoal used at Dons de la Nature is made from Kinshu binchotan. Binchotan is a charcoal made from a Japanese oak tree. And, while many places may say that they use binchotan for grilling, the best quality binchotan is said to come from Kinshu, and the stock is very limited. Some binchotan is not even Japanese. We were told the binchotan can bring the oven to a temperature of upwards of 800 to 1000 degrees Centigrade.
Chef Otsuka seasons the wagyū with salt and pepper, skewers the steak, and then puts it into the kiln over the binchotan. He then closes the kiln and listens for the sound of the fat in the wagyū melting and falling onto the hot binchotan. The charcoal then starts to smoke, adding another layer of flavor to the steak. An Argentinian chef friend of mine recently told me about the seven ways to cook meat in Argentina and one of the methods was in a similar kiln. I wonder if this is where chef Otsuka came up with the idea.

The recommended serving for the steak is medium rare. The outside is just seared in the middle is still red. The steak is presented whole and then is cut at the table into two pieces for each person.

The steak is incredibly rich in umami. The contrast in texture from the crispy seared outside to the tender, rare inside is a treat. As the steak is marbled with fat it almost melts in your mouth. After my first bite “oh my God” came out of my mouth. I didn’t realize it until I heard the okami-san laughing. It was, hands down, the best steak I have ever had in my life.

In speaking with chef Otsuka after our meal he said what makes his steaks so unique is the searing in the custom-made kiln. Otsuka explained that most restaurants cook steak in a pan over a gas heater and that the sauté pan can only get up to about 250 degrees Centigrade. He also said that as wagyū is so fatty that when it is cooked in a pan that it is cooking in its own fat. And, that the searing directly over charcoals is the method that he thinks is ideal for Japanese beef.

This is what makes his steak the best in Tokyo, if not the best in the world.”

listas: ASIA_japón, a probar o visitar, comer

sin fotos + añadir

Takara

14 Rue Molière París, Francia

guardado por una persona

eye lo descubrió en marzo de 2014

from
luxeat.com/blog/takara/?utm_source=rss&utm_medium=rss&utm_campai...

If I had to name my “cantine”, only one restaurant,where I’ve been most in the recent years, it would be Takara (14 Rue Molière, 75001 Paris). It’s a traditional Japanese restaurant located in Paris “Little Japan” where you can have anything from sushi to shabu shabu or sukiyaki. I think it’s success lies not in the traditional waitresses attire or that the decorations and ukiyo-e prints on the walls make you travel to Japan. Even when you order simple lettuce with avocado and Japanese sauce, you are sure that the ingredients will be of top quality. Takara is always full with regulars (especially during fashion weeks) and visitors from Japan, so booking is a must. (And it’s on even listed on Michelin, who can explain that?)

listas: EUROPA_francia, a probar o visitar, comer

sin fotos + añadir

Amaya de India Room

Bayview Avenue,1701 Toronto, Canadá

guardado por una persona

Indian innovative with deep roots

eye lo descubrió en marzo de 2014

me gusta

listas: AMERICA_canada, comer

Burdines chikitiki

15th Street Ocean Marathon, Estados Unidos

guardado por una persona

alucinante

eye lo descubrió en marzo de 2014

me encanta, uno de mis favoritos

listas: AMERICA_USA, beber, comer