Next in line …
Kobe Beef Sirloin at 100g (for each person) … possibly one of the finest piece of raw beef I’ve ever seen …
Before the chef goes on his mission to grill those sacred Kobes, we were served this freshly harvest salad with Japanese Garlic / Onion dressing (I don’t remember). It was really fresh … but the lettuce just tasted like really fresh lettuce. The tomato tasted like really fresh tomatoes … the carrot tasted like really fresh carrot, you get my point. Although I don’t remember whether that was pumpkin or sweet potato … anyway …
Just place the meet on the teppanyaki at high heat and let the marbling on the beef do its job. Here, the chef is sealing the juice from both sides of the beef to contain the juice within.
Meanwhile, we didn’t think we ordered enough food so we ordered some more sushi to fill us up 🙂
And the next thing we noticed, the chef’s already dicing the Kobe steak into cubes …
And here you have it: Kobe Beef Sirloin …
There were 3 types of dipping sauce for your steak. From left to right (if memory serves me correctly): Japanese gravy, spicy paste (but not that spicy), and sour vinegar / soy sauce?
Followed by 6 different kinds of salt to choose from. I don’t remember all the different kinds of salt but there was “normal” sea salt, sesame sea salt (the one in black), garlic sea salt (the one on the far left in the second photo) and then there’s a pepper sea salt (the one in the far right in the second photo) …
Here’s a little something about salt / sea salt in general and I was told this by an extremely talented, self-taught and soon-to-be-restaurant-owner chef, whom shall remain unnamed, until he opens his restaurant in late March.
He once told me that all salt taste the same if you dissolve them in water. So whether you use the cheapest salt that you find in a convenience store near you or use the most expensive of sea salt from the Mediterranean, if you put it in water, its all the same. The difference lies in the finishing.
And why does the difference lie in the finishing? Apparently, its how big the grain of salt is and how it interact (read: melts) in your mouth as you eat it. In other words, its the surface area that comes in different size and shape. That is what gives you a different texture and taste … of course, the sesame, pepper and garlic flavours help also … Anyway, you can probably see from the photo above, that the salt is actually small pieces of shaved salt from a bigger piece …
Final dish of the night …
Teppanyaki Fried Rice to fill us up even more!
We didn’t think there was anything special about the fried rice, except that the chef flattened it and make sure both sides are crunchy before serving, which I thought was a good touch … the result?
A really good bowl of teppanyaki fried rice! A little bit oily, but overall, incredibly satisfying!
Alas, we were too full to fully appreciate the dessert. In any other night, we would’ve found the dessert to be extremely well done … but tonight, the quality (and quantity) of what we had just 10 minutes prior was so satisfying, this was one of the rare nights where I didn’t have a second stomach for dessert.
This has got to be one of my most memorable teppanyaki experiences ever.
Siu Yeh Rating: A rare 10/10!
I’m tempted to give it a little lower given the price. At ¥75,000+, this was not cheap … this was even more expensive than Dakota Prime! But we were on travel … and it was well worth it.
Pirka at Japanese Dining REN
Hilton Niseko Village
Higashiyama-onsen, Niseko-cho, Abuta-gun
Hokkaido, 048-1592, Japan
Tel: +81 (0) 136 44 1111
Fax: +81 (0) 136 44 3224
Website: www dot hilton dot com/worldwideresorts
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