One day, a meat star celebrity friend complained to Chery, saying that he had gone to a Japanese-style yakiniku restaurant in Beverly Hills with a vegetarian celebrity friend, and had no order with Wagyu. Of course, Cherie's first concern was not the sad story itself, but the fact that LA had delicious Japanese-style yakiniku. In those days, Truruhashi, who was not to be missed every time I went to San Diego, could not give up even though he was smoked with soot every time. So the four-person test officials came to Yazawa, a Japanese-style yakiniku restaurant in Noble Beverly, to find out.
The shop door is small, heavy wooden door. Pushing the door in, as if a small world. Dim lighting, comfortable leather sofa cubicles, and a small lamp by the table. Maybe it's because the store was very clean just after half a year, and it didn't feel greasy at all.
In fact, it was for Wagyu beef, but it was not cost-effective for a single order, so the waiter recommended "Omakase", a customized dish for the chef of the day. The customized menu includes 3 types of Wagyu appetizer, beef tongue, Harami Skirt, signature Wagyu (Yazawa-Yaki), and 5 types of Wagyu beef selected by other chefs. In addition to the custom menu, we also ordered oxtail soup, stir-fried vegetables, garlic Japanese wagyu rice and sea urchin and burdock.
The appetizer is served with fried chilled vegetables. The plate is delicate, with asparagus, potatoes, zucchini, scallion and burdock. Perhaps it was because the fish sauce was added to the seasoning, and it was a bit cold, and it tasted a bit sour and fishy.
The Wagyu appetizers 3 are made of Japanese beef imported from Japan. They look really beautiful. They are taken without filters to stimulate the appetite of carnivores. From left to right are Japanese-style frosted beef, raw beef, and white truffles cooked into Japanese beef. It is said that fresh beef must be placed at least for a period of time before eating, so that the natural enzymes in the meat break down the muscle tissue, making the meat and taste more perfect.Beef TatakiThe gravy is jelly, with a hint of salty umami in the milk-flavored beef.Beef TartareSoft and not chewy, it is a little sweet with the egg yolk and no fishy smell. andDry Aged Wagyu with White TruffleThe beef flavor is masked by the rich white truffle taste, which is delicious. The amount of appetizers is well controlled, and you may feel a little tired after more.
Garlic Japanese Wagyu RiceServed in a nice crockery, the rice is finely chopped Japanese Wagyu, minced shallots and garlic. The waiter will take good care of you. The warm rice grains are very soft, with salty Japanese beef, and slightly bitter but crispy garlic grains, which are also unique.
Beef Tongue和Diaphragm (Harami Skirt)They are all American beef, and the texture of the raw meat is very good.
The sauce is a simple two stack, one stack isCitrus Cormorant (Aged Ponzu Sauce)And the other stack is saltSeasoned Lemon Juice. The beef tongue is thickly sliced. After roasting, it is paired with seasoned lemon juice. The acidity of the lemon sets off the distinctive flavor of the beef tongue.
Diaphragm (Harami Skirt)Thinner and very tender. Although it is not like the beef noodles in Tsuruhashi, the juice overflows in one bite, but it looks like a good soup is poured into the beef. It is worth mentioning that the design of the baking tray here, the grooves on the four sides directly suck the oil fume, and it will not rise and smoke.
Wagyu Yazawa-YakiIt should be the shop's signature. Shouki sauce is drizzled on the thin Japanese caviar, and it should be dipped in egg liquid. Maybe it's because the beef is too expensive and some waiters will grill it for you. Pick up the beef slices and put them on the baking sheet for a few seconds. If you don't hear enough noise, put the meat in the egg and bring it to you.
The beef is very tender and not hot at all when dipped in egg liquid. On the contrary, it may be too cold if you don't eat it as soon as possible. However, the egg liquid seems a bit cold. I don't know if it would be better to take it out of the refrigerator in advance and dip it in beef at room temperature. Because there is a lot of sugar in the sukiyaki sauce, when the last piece is roasted, there is a little burnt flavor on the baking sheet.
(Picture fromErosion）
On the day's chef's menu, the selected Japanese beef 5 styles are: Ichobo, Short Rib, Hind 2 (Tomo-Sankaku and Shin-shin), and Zabuton.
The first two types of Japanese Wagyu 5 areHind leg meat (Ichobo)和Short Rib, Dripping is Sukiyaki sauce. The hind leg meat was blanched on the baking sheet for three seconds. Although it did not have the milk flavor of the Wagyu beef, it was soft and tender. The ribs are blanched for three to five seconds. The beef tastes heavier and the meat is firmer and chewy.
The last three types in the Wagyu 5 areHind bones Tomo-Sankaku and Shin-shin和Scapula Eyebrow Zabuton, All with marble texture. With the same flesh on the hind legs, Shin-shin is fatter and Tomo-Sankaku is thinner. It is also hot for three seconds on one side. Shin-shin is tender and instant, while Tomo-Sankaku is more solid. The final scapula eyebrow Zabuton is thicker and has the texture between the two hind leg bones. It is more suitable to blanch for five seconds.
Oxtail SoupStewed into a beautiful milky white, rich beef bone flavor. Sprinkle with sesame and coriander, the soup has a rich texture. In addition to the beef that has been removed, there are some soft and tender beef tendons with oxtail. The disadvantage is that it is slightly salty.
Uni Gyu Toro Don Bowl (Sea Urchin and Gyudon)Filled with the golden yellow sea urchin's dense texture and the aroma of finely chopped seaweed, the chopped pickled radish well neutralized everything, making the sea urchin and beef taste, which might be too greasy, add a touch of sweetness.
After a cup of strong hot tea, it is really "tea" full. In all fairness, no matter the environment or the quality of the meat, it is still very good. However, the sauces of the meat are all sukiyaki sauce and the taste is slightly single. In addition to the signature Yazawa-Yaki, the appetizers are rather appetizing. The unseasoned beef tongue and diaphragm meat and two Japanese beef briskets are more amazing. Compared with Heqiao, it may be a more economical choice on weekdays, and Yazawa's per capita consumption of $ 160 (Omakase is $ 100 per person) that night is worthy of $$$$ on Yelp.
Erosion
9669 S Santa Monica Blvd, Beverly Hills, CA 90210 | (310) 275-2914
Business hours: Tuesday to Sunday, 5:00 pm – 11:00 pm, closed on Monday
Written by: Cherry
Photograph: Cherry
This review only represents the author's personal opinion, tastes vary from person to person, and are for readers' reference only.
【CHIHUOOriginal, some pictures from the Internet, please contact info@thechihuo.com for reprinting]
