とても美味しかった鮑とステーキを1枚の白菜が主役の座から引き摺り下ろした素晴らしい鉄板焼き : Houen

Since I had decided to eat Japanese-style meal several times during my trip to Kyoto, I chose this Teppan-yaki restaurant at Restaurants in the hotel where I stayed for a change of pace. Teppan-yaki I usually don't go to because I think it is not cost-effective due to the service (the chef cooks the abalones right in front of you). Teppan-yaki This time, I wanted to have a luxurious abalone, lobster, and Steak course, but they said they did not have any lobster in stock, so I had to choose the following dishes: ○ Greetings ○ Appetizer ○ Abalone Teppan-yaki- Lemon butter soy sauce ○ Steak * Japanese black beef A-4 filet (80g) * Japanese black beef A-4 sirloin (100g) * Bread was also served during the meal. ○ Kyoto local and seasonal vegetables Teppan-yaki ○ Colorful salad ○ Rice, miso soup, pickles, chirimen sansho (rice is Kyoto rice, pickles and chirimen sansho are homemade, miso soup is a combination of Shinshu miso and red miso) ○ Dessert *As a result, the gram count on Steak may have been a little smaller since we chose the special menu. In conclusion, this restaurant Teppan-yaki is very tasty. I will not comment on the taste of abalones and Steak which were delicious though this report will be a watermark. Teppan-yaki I will only describe the performance of the abalone and the Chinese cabbage, which impressed me. Teppan-yaki The best part of the "B" is the dynamic and delicate cooking on the iron plate that takes place right in front of your eyes. The ingredients we ordered were cooked on the shiny, polished griddle, but first, the vegetables. First, the vegetables: carrots, onions, zucchini, sweet potatoes, green asparagus, tomatoes, turnips, red turnips, pumpkins, etc. for the grilled vegetables are all washed to a fine shine and piled up in plain view from the counter. They are brought from the vegetable pile just as you are eating your appetizer. It just looks delicious. The vegetables are grilled with excellent knife work. Green asparagus is served as a garnish for the abalone, but a plate of assorted grilled vegetables is better. A pumpkin is placed on top of a large onion, a red turnip is left as it is, and the highlight of the vegetables is a carrot, zucchini, sweet potato, and turnip slices cut in half and arranged in a row. In this way, the vegetables are also a magnificent dish. The seasoning is delicious, too, with good use of butter, oil, salt, and pepper. If it were served with meat, you would just gobble it up without thinking, but the part that makes you say, "This is delicious" is wonderful. In fact, it is served with more cuts Steak, but for me, the star of the show is the vegetables. The way the meat is grilled is also very clever. The cooking process, called flambéing, is the highlight of the meal. The flame flares up as the chef explains, "We are going to flambé now. The flames, which were at the same height as the table, made me feel that the meat was going to be delicious. I've already used the word "breathtaking," but what I was afraid of was the Chinese cabbage to be cooked after the Steak. The process of cooking the outside of a large piece of Chinese cabbage starts right in front of you, but here is where it gets interesting. Before finishing, he carefully folds up the cabbage. In other words, the work proceeds in a slap-slap fashion until it is just the right size for one person. Once it has settled into shape, it is placed on a plate of Steak and grilled vegetables, which are just finishing their meal. The Chinese cabbage is an unbelievably tasty and delicious dish to end the meal (or should I say a gem). I had seen where they add more butter on the griddle where the vegetables and meat were grilled, but I really had the impression that they were pulling down the abalone and Steak the two from their leading roles. At dessert, the chef asked me, "How was it?" I replied with a serious face, "The Chinese cabbage was the best," but he did not seem too surprised, so I think many people might have the same impression. It is not the same Steak house run by a Japanese who has swept the U.S., but the chef, who is still in the young category, spoke in a halting manner but explained everything clearly and was very attentive to each and every action. I felt like I saw the real pleasure of Teppan-yaki.