羽釜の銀シャリ×静岡そだち雌A5 : Wagyuu Yakiniku Damonde

It's been a while since I've been to a Budokan, and I was so hungry that I was screaming so much. I don't have time but I want to eat some crispy meat! ! 22:20 Stores are starting to close. Hey! ! Was there a Yakiniku (Grilled meat) restaurant like this? It is directly managed by a butcher shop in Shizuoka. Shall we try a fight? last order as soon as you enter! ! It's a one-shot match. Hagama's Koshihikari looked shining. Looks like I want to eat rice and meat today! ! A5 ribs cost 680 yen! ! Does that mean this guy is famous? So, let's make a set with this as the centerpiece, skirt steak, taekchan, and oki kimchi for rice. I want beer too, so let's try the special liver. This is a new brand of wagyu beef, ``Shizuoka Sodachi.'' These days, Japan is full of branded beef, but it's still something I'm grateful for. It claims to be A5-ranked, made only from "domestic" Kuroge Wagyu beef cows raised on farms in Shizuoka Prefecture. The animals were raised on a designated farm in Shizuoka Prefecture for at least three months before being slaughtered. I have this guy rub the ``Phantom Mochizuki Wasabi'' grown only with spring water using a ``Wasabi Wasabi Wasabi'' grater. It's from Izu Wasabi and Yamamoto Foods. So cute. However, the treatment of this wasabi was ``not so good''. They are not properly managed, such as by soaking them in water, wrapping them in water-soaked cooking paper, and wrapping them in newspaper, so they lack freshness. And it's a definite shame that the tip, the part where you rub it down, was not peeled off or the thick skin was not completely removed. The grain of the skin is rough and the flavor is mixed in. This makes Mr. Mochizuki of Maruichi Farm sad. I tried the sauce and salt for the short ribs, but I preferred the salt. The sauce is mediocre. The meat was softer with salt, and the fat melted better than the meat, which had become a little tough from pickling, and the salt mixed with the wasabi to neutralize it. The marbling is very fatty and a large amount of fat melts out, so adding wasabi to the meat will bring out the flavor of the meat. The tangles are modest and refreshing. Certainly this is out of the way. It was surprisingly quick, taking less than 20 minutes. I cooked it for 7 minutes on high heat and let it steam for about 12 minutes. Freshly cooked, shiny rice comes in a shiny Hagama pot. That's one book. This is probably a hagama that can be used on a Niigata Urushiyama metal gas stove. I can't stand this, I can eat two bowls with just sesame and salt. The preciousness of a beautiful, velvety grain of rice. Ah (￣ρ￣ The rice absorbs the fat from the meat and eats the meat. It's still very fatty, but it melts in your mouth and is surprisingly refreshing and not heavy. But this freshly cooked Hagama rice is precious!! The rice is delicious and the meat is delicious. .The meat is delicious and the rice is good.It's heaven (￣ρ￣). ◎Koshihikari from Hagama 2 go 800 ◎Salt ribs 680 ○Tare ribs 680 ●Harami 980 ▲Tecchan? Hormone? 980 ●Specially selected liver 1200 ●Oi kimchi 380 △Mochizuki Wasabi △Sauce *I vaguely remember the product name and price m(_ _)m The only salt I use is coarse and big grains, so I think you could use a thinner one. I put a little on it. I agree. I guess they have a license to eat raw liver, and the liver is quite crunchy and has a fresh texture. It has a refreshing blood and rich melt-in-the-mouth texture. It's quite good. Is the procurement of hormones mediocre? !?However, the red meat is very cheap and quite strong.As a result, this is quite a hit!After all, it is Yakiniku (Grilled meat) from a meat wholesaler.Next time, I will try the tongue.It seems like 1500 yen for 90 minutes of all-you-can-drink is worth it. I thought "Damonde" written horizontally on Dako, but when I tried it, I found out that it is a promising new star even though it is still under development. It's bad for the restaurant, but you can't go wrong with salted ribs x Hagama Koshihikari Only. Feel free to use it lol ■□■──────────────────■□■ Thank you very much for reading this article to the end m(_ _ )m This is a record of the eating trips of an "annoying old man" whose only specialty is eating and drinking, and whose purpose in life is to live.Rather than reporting, this is his own record, compilation, and self-satisfaction.Each restaurant has its own strong feelings and stories. That's what I love, and I respect and enjoy it.It's subjective and there may be mistakes or rudeness.I'm sorry for being redundant and wasteful, and for being unsightly.Those who always like! I'm really happy. I would like to take this opportunity to thank you m(_ _)m ■□■──────────────────■□■