分厚ければ良いというものではない。と私は考えます。 : Sumibiyakiniku Tomomaru

I went to "Tomomaru" for Yakiniku (Grilled meat), which is highly rated among locals. As this is Yakiniku (Grilled meat) where you can eat Matsusaka beef, a super famous brand of beef next door, I also went there to eat mainly Matsusaka beef. It's my personal opinion, but in areas where brand beef is produced, you should eat not only Matsusaka beef but also meat classified as innards and hormones, not main meat (so-called red meat). This is because main meat can be eaten all over Japan, but the amount of fast-perishing hormone meat that is released into the world is extremely small, so the chances of being able to eat it are higher in the local area. Looking at the menu at Tomomaru... there it is, the innards of Matsusaka beef. Of course, there are meats other than Matsusaka beef available, but it's human nature to want to eat them when you're there. I ordered mainly Matsusaka beef, or rather, I wanted to order only from this page, but it was sold out, which was sad. I actually wanted to eat sagari and skirt steak, but they didn't have sagari, so I decided to eat Matsusaka beef skirt steak, hormone, and special kalbi. I was surprised when the meat was brought out. I was really surprised because the meat was so thick. And because there are so many slices, it looks like a lot of meat at first glance. "This guy looks like it's going to be a bit difficult." With the experience I've accumulated over the years of eating Yakiniku (Grilled meat), I was prepared for a tough fight. Because thick Yakiniku (Grilled meat) is really difficult, and even if the first bite is good, it often doesn't satisfy you as a whole meal. While eating the thickly cut Yakiniku (Grilled meat) from Tomomaru, I remember a scene from Dragon Ball. Vegeta and Trunks, the father and son, trained in the Room of Spirit and Time to fight Cell. They trained hard to reach the next level of Super Saiyan strength training and gained overwhelming power, but because of that, they lost their balance and became weaker than the standard Super Saiyan state. It's the same with Yakiniku (Grilled meat), it's not just about being thick. (A similar mistake is to think that marbled meat is enough.) The thicker the meat, the stronger the visual impact, so the more surprising it is when the meat is served, but when you actually eat it, the completeness and satisfaction of the "Yakiniku (Grilled meat)" is low. The main reason is that the thicker the meat, the more difficult it is to add flavor with the kneading sauce. The thicker the meat, the more the amount of meat per slice is relatively greater than the surface area. Therefore, the taste of the kneading sauce is weaker than that of the meat. In addition, because the meat is cut thick, the amount of fat and juice per slice also increases. This is a good thing up to a certain point, but once it exceeds a certain level, the moisture and fat will invade your mouth in excess of the seasoning, and the taste will inevitably be diluted. Too much is bad, and I believe that there is an appropriate thickness for Yakiniku (Grilled meat), and if it exceeds that, the overall balance will be lost. In any case, it was thick and a little difficult for me to Yakiniku (Grilled meat). It may be the best Yakiniku (Grilled meat) for people who are growing up. I am currently creating a blog called "Yakiniku (Grilled meat) Zukan" that records my experiences eating at Yakiniku (Grilled meat) restaurants all over Japan. Please check out the blog for information on other Yakiniku (Grilled meat) restaurants.