Dinner party at a traditional Japanese restaurant more than 100 years old. Speciality is horse meat, also called “sakura meat” in Japan.
Horse meat Tsukudani.
馬刺し：霜降りと ロース 。 タルタルステーキ。
Two kinds of horse meat sashimi – more expensive shimofuri(meat marbled with fat), and loin meat. Somehow the cheaper loin meat is actually nicer. Both are sweet and tender.
Tartar steak – ground raw horse meat, with sesame oil, and a raw egg yolk. Very good. The sesame oil and the egg yolk combined to give the lean meat a smoother texture and a nice fragrance.
Horse meat sushi is incredible, while the grilled horse meat skewer is no good – the meat is too hard.
Sakura nabe: horse meat sukiyaki. Tender and juicy, no need to cook too long, dip into a bowl of raw egg before you eat. Also added to the nabe are leek, shirataki and fu. The warishita is miso and soy sauce and zarame sugar.
Steak. Thick cut and tender. Homemade pickles are so good you can eat them alone.
Eggs are added to the leftover soup, and you are supposed to scoop the sweet full-of-meat-flavour egg and add onto the rice. It is so yummy!
Dessert is Matcha ice-cream.