Many people say that North Seattle has opened a Japanese yakiniku restaurant

It’s the ceiling of Seattle Japanese BBQ

Food for so many years

Of course, only if you eat it yourself will you know if it is true or not!

When this store first opened,

People from all walks of life in the circle of friends and Xiaohongshu went to check in.

They all said it was delicious.

To tell you the truth, I was really dubious...

Just last week, the team leader broke the rule during the epidemic

All of us went "rubbing" a meal,

I just want to say after trying--

This is a yakiniku restaurant that is not at all inferior to those eaten in Japan!

It's really worth it!

It's all here, we must have something good

Definitely try the famous Japanese A5 Wagyu!

There are two types on the menu:

Japanese imported A5 grade Wagyu thin-cut rib eye

Japanese imported A5 grade Wagyu rib eye steak (thick cut)

This Japanese beef is usedMiyazakiCattle,
Miyazaki beef is black beef and the most famous kind of Japanese beef~

In the order of serving,

A5 Wagyu is the last of the meat,

Before serving, the baking tray will be replaced to prevent it from affecting the taste.

Wait for the pan to heat up before roasting~

But becauseIt's so pleasant.

Must be at the forefront to tell you!

A5 Wagyu will be prepared by the waiter himself.

It just needs to be grilled a little bit,

"Fresh breeze Buddha's face" like an ancient man wagging his sleeves

Just a few "sweep" on the charcoal fire.

Served with raw egg yolk in the store + special sweet soy sauce~

No need to worry about the hygiene of raw eggs

All eggs sold in the United States must be pasteurized

Slender, tender and plump!

The aroma of beef fat after being burnt is pierced into the nasal cavity,

Take a bite and be tightly surrounded by the vigorous grease~

The scent of milk gradually appeared, and the juice slid down the throat into the belly,

After chewing and swallowing, there will be a faint sweetness slowly coming up.

The flavor of sauce and fat will stay in the mouth for a long time, and the aftertaste is endless~

I didn’t expect it to be both A5 wagyu,

It's just the difference in cutting method and thickness,

There will be such a huge difference in taste!

There is no sense of fat, oil, lean meat,

The melted fat and meat of the marble are intertwined, and it is full of plumpness.

The fat scent that broke out after biting still contained frankincense,

There is no fascia and fiber feeling, and the fat and delicate taste is extremely smooth and tender.

The surface layer adds a hint of burnt aroma to the mellow aroma of beef due to the roasting.

Just a bite at the entrance, there will be plenty of juice flowing in the mouth~

The waiter will help to bake it to the same degree of cookedness inside and outside,

All of us like to cook a little longer by ourselves,

Until there are faint burn marks on the outer layer (about 10s more on each side)!

The upper layer is fried with a slightly crispy shell against the upper jaw,

While the tongue is wrapped in soft Wagyu beef,

The rich aroma of beef is also rising~

It’s said that the amount of wagyu in their family is only a lot more.

The waiter introduced us to their thick slices and rib eyes

The label is 8oz, which are all trimmed from 10-12oz meat~

Some of the friends who went there have been here before,

This time I was pleasantly surprised to find that a Tasting Set was launched

Only need $49You can eat:

Gold Wagyu Beef Short Ribs (4 pieces), Black Wagyu Wagyu Short Ribs (4 pieces)

Black brand and horn cut (6 pieces), Angus diaphragm (4 pieces)

Secret Angus Ribs (6 pieces)

Super suitable for the first time I go to their house and don’t know what to eat,

People who come to try all the products with good reputation!

Here, by the way, the gold and black cards mentioned under popular science

The gold medal is the highest rank among American Wagyu, Followed by black cards;

As far as I know, roast meat shops in the Seattle area

Only their family is using gold medal-level American Wagyu~

Be suspicious before eating,

I'm sure after eating! !

And this shoulder loin Zabuton,

The meat of these rare parts really has a top-notch taste.

The grease distribution is fine and even,

The taste is soft and full of beef aroma~

The diaphragm has always been an unshakable position in Japanese barbecue!

Under high-temperature charcoal grilling, the fat melts into butter, and the tendons melt into gelatin.

It's best to bake it to 3-5 minutes.

When the juice is soft, there will be a hint of rough chewing,

This taste is also unique~

Beef ribs are located between the ribs, although there will be more fatty fascia,

But after full chewing, there will be a unique sweetness, the more you chew, the more fragrant it is~

There are so many kinds of beef tongue in this shop!

And each taste is completely different, the experience is super fun!

The base of the tongue is the last part of the tongue near the throat and under the tongue.

Because the base of the tongue is densely covered with fat, it is extremely soft!

We arrived early so we ordered a limited number of beef tongue roots every day!

Because each beef tongue only has 1-2 tongue roots,

So compared to other parts, it is extremely precious~

This is the first time I have eaten this part of beef tongue root,

The outer layer is particularly crispy, while the inner is soft and slightly bursting with juice.

It's completely different from what you imagined!Shocked!

The braised beef tongue with green onions is also great,

The thinly sliced ​​beef tongue is crispy after roasting,

Seasoned diced green onion and shallots are rolled in it,

The texture and taste are quite rich~

Speaking of which, their meat has as many as 6 optional pickled flavors!

The store will mark the most suitable optional flavors for each part below,

Have:White roast, salt roast, teriyaki, green onion roast,

Miso-yaki and Yuan-yaki (marinated with orange, lime and barbecue sauce)

The Angus beef fillet cut from Yuan is packed in a cute little pot,

After pickling, it has the characteristic fruity aroma of citrus,

With the smoky and burnt aroma after grilling, it is super good~

The barbecue is also paired with 6 different sauces,

Salt and pepper, sesame oil ➕ salt, BBQ Sauce,

Lemon juice, white miso and spicy miso~

Even though I ate a lot of meat in one meal,

But in between, I kept changing the sauce and dipping,

I don't feel monotonous or greasy at all~

In addition to beef, there are many other meat surprises~

The part selected for the black pork frosting is pork neck meat, also called "Golden Liuliang"

There are only two pieces on each pig, which are very rare!

With crunchy burnt edges on the edges, there is a joy similar to eating greasy residue!

The meat itself is tender and juicy, the more you chew, the more fragrant it is~

The scallops are of raw food grade,

Simply fry on both sides and eat it~

"Puff Puff Puff" in one bite, soft and sweet!

There are also vegetables to order~

If you are tired of eating meat, you can change the taste with their salad and staple food~

The signature salad was actually tasted like jealous hairy crabs.

The ginger flavor is combined with the sour vinegar aroma, adding a bit of sweetness,

It is super refreshing with fresh vegetables!

The super large bowl of eel rice is covered with thick eel meat.

Soft and glutinous, the fish belt has a gluey texture, which is too satisfying to eat with rice~

The refreshing cold noodles with grapefruit is also the "darling" of the whole table.

The slippery soba noodles are paired with a faint yuzu fragrance and wasabi flavor.

It can be called an artifact solution!

Its wine list is also very interesting,

Each kind willLabel the flavor.

Especially sake,

Each one will have notes of wine from sweet to spicy,

It’s friendly for people who want to try sake but don’t know much about it~

The whole process of dining experience is very good,

Especially the exhaust system!

I watched the curling smoke disappear in no time...

After eating barbecue,

There is no smell of grilled meat~

Writing, Photography, Typesetting | General Manager

* This article is a food promotion article.
For transmission and reference purposes only.
Does not constitute a recommendation for any behavior.