焼肉白金羊 プラチナラム(夜)@新橋: TOKYO FOODRINK NOTE : Yakiniku purachina ramu purachina ramu ramu semmonten

We went to a newly opened Shinbashi lamb yakiniku restaurant. We were excited to be able to eat Icelandic lamb. It's on the second floor of a small building along a narrow street, but as it just opened, the restaurant is bright and clean. As for sheep, the king of livestock, we wrote about it here: https://wwwwweb.at.webry.info/201608/article_3.html And as for the origins of Genghis Khan (Mutton grilled on a hot plate), you can read this article here: https://wwwwweb.at.webry.info/201710/article_4.html First, we had a namul platter. Namul of bean sprouts, water spinach, and mushrooms. Next was seared thigh meat with wasabi greens and ponzu sauce. They also had shoulder loin and fillet meat, but we chose the thigh meat, which is said to be the most refreshing. The thigh meat was cooked at low temperature and topped with refreshing ponzu sauce and wasabi greens for an accent. And for the main course, we had a tasting set. The shoulder and shoulder loin were from Iceland and Australia. The chops were from New Zealand and Australia. Generally, Icelandic lamb is highly valued, but when comparing the taste, I prefer the Australian lamb. When you actually compare them, it's interesting to see that they are the same cut but look and size are different. I often hear that the strong flavor of lamb comes from the fat, and I thought that it was definitely proportional to the amount of marbling. However, I prefer New Zealand chops to Australian ones. There are an amazing 9 types of dipping sauces. ``Special Japanese style'', ``Grated radish and ponzu sauce'', ``Sansho soy sauce'', ``Chinese chive flower sauce'', ``Hunan chili pepper sauce'', ``Blended spices'', ``Green onion salt'', ``Salt & olive'', ``Yogurt sauce'' The concept is to use less salt and pepper on the meat itself so that you can enjoy the seasonings of various countries. Personally, I prefer the combination sauce of ``Sansho soy sauce'' and ``Chinese chive flower sauce'' and ``Grated radish and ponzu sauce'', but simple salt and pepper are also good. Since there were no other customers, I was able to talk to the staff while they grilled the meat. It seems that they are working with a group of lamb lovers to develop the menu. Lamb has a high melting point, so it is best to eat it before it cools and hardens. If it cools down, it is better to cook it again. Lamb is also considered healthy meat because it is high in unsaturated fatty acids and carnitine. Unsaturated fatty acids are essential fatty acids found in plant and fish fats. Carnitine is an amino acid that is important for fat metabolism. I decided to order one more dish, so after consulting with the restaurant, I chose lamb numbness. Apparently there are not many restaurants that serve lamb numbness. The thymus gland gives it a plump look. The offal does not have any lamb-like flavor at all. I ate it deliciously until the very end. It may be because I like lamb, but a restaurant with such a clear concept is wonderful. Excerpt from "TOKYO FOODRINK NOTE" https://wwwwweb.at.webry.info/202111/article_1.html