Sukiyaki lunch set A(3000yen + 10% service charge even at lunch time). The cheapest Sukiyaki set in the menu and the meat is the lowest rank. The meat is a mix of different parts(loin, thigh, filet etc.). The staff spread the fat in the pan, added the warishita(soy sauce, sugar, mirin) immediately without grilling any meat, and before the warishita was brought to boil, added the first few slices of meat directly. I thought the way she did it was a bit odd but I found out later that it is the style of this restaurant. After that you can cook the rest of the beef yourself, and the staff will come back and check on you, help you cook the veggy etc. I found the warishita too salty and too sweet – apparently strong warishita is traditional Tokyo style for Sukiyaki. I had to order another bowl of rice because I couldn’t eat the meat on its own. Rice is not refillable but for some reason they decided not to charge me this time.
Beef filet cutlet lunch set(2700yen). The set includes beef tataki, salad and ice-cream. At first I thought the round thing was Calamari but it was actually onion ring. The beef was tender.
Shabu-shabu A set(3600yen). Also the lowest rank.
They sell meat right next door and also do take-away bento which are quite cheap(compared to the price of the restaurant menu).
Kakuni-age Gohan(800yen). Fried pork in a sauce that is basically thickened warishita….the pork is nice but the sauce is again too salty+sweet for me.
Beef filet steak Gohan(1000yen). The beef is surprisingly good quality for the price. Though there are only a few pieces so you need some side dish to finish the rice, which is plenty.
Gyu-nabe Gohan(900yen). Basically sukiyaki on rice – it’s quite nice. Not too strong-tasting.
Yaki-buta Gohan. Under the salad is grilled pork(pic here). So-so.
I haven’t visited that many Sukiyaki and Shabu-shabu restaurants so it is hard to judge but I think I prefer Imahan Banyou(see posts here) more than Isejuu.
Add: 14-9 Kodenmacho, Nihonbashi, Chuo-ku
Oh what’s that yellow broth for sukiyaki A (raw egg?)
I’ve never seen such a pretty beef tataki! And that beef cutlet cut-open convinced me that cutlet can be that good. The cheap gyudon side business is a good idea (probably their major income too), especially in the recession time.
It’s quite quiet in LA restaurants, some restaurants even board up dry walls so the space doesn’t seems so sad and empty. How’s tokyo? I’ve been cooking a lot more at home and we just had potluck party too..
Yeah it is raw egg. You always have raw egg with sukiyaki.
Oh I saw your potluck party photos. The food looks good!
I haven’t gone out for dinner with friends for a long time….all my coming entries will just be my daily lunches.
btw, you know HK only got only 1 Michelin 3-star? The comments posted here are so right on. HK chefs/restaurant owners need to care more about the quality of food than how much money they can make….*sigh* but unfortunately that is just the character of HK people….