Wagyu Course: Gyu tongue, tip/bottom of tongue, sirloin, hanger steak, brisket, rump, intestines, somen, gyukatsu sando, gyudon+gyukatsu curry, pistachio ice cream 🍛🐂
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Sumibiyakiniku Nakahara (炭火焼肉なかはら), Tokyo (May 2019)
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#Sumibiyakinikunakahara #炭火焼肉なかはら #visittokyo
Wagyu Course: Gyu tongue, tip/bottom of tongue, sirloin, hanger steak, brisket, rump, intestines, somen, gyukatsu sando, gyudon+gyukatsu curry, pistachio ice cream 🍛🐂
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Sumibiyakiniku Nakahara (炭火焼肉なかはら), Tokyo (May 2019)
#cityfoodsters_tokyo
#cityfoodsters_nakahara
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#Sumibiyakinikunakahara #炭火焼肉なかはら #visittokyo
A slight change in knife angle can cause a complete transformation in texture and taste of beef. This is the reason Nakahara hand slices all the meat, but only after he carefully observes the texture and appearance. 🔥🥩
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Sumibiyakiniku Nakahara (炭火焼肉なかはら), Tokyo (May 2019)
#cityfoodsters_tokyo
#cityfoodsters_nakahara
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#Sumibiyakinikunakahara #炭火焼肉なかはら #visittokyo
Beef Wagyu at Sumibiyakiniku Nakahara (炭火焼肉なかはら) with Chef Kentaro Nakahara cooking a yakiniku feast for us behind the counter. Nakahara-san selects only the highest quality Japanese Black Wagyu beef and uses only the most delicious parts of each section. A must visit for anyone visiting Tokyo who wants to experience yakiniku at its finest. 🥩
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Sumibiyakiniku Nakahara (炭火焼肉なかはら), Tokyo (May 2019)
#cityfoodsters_tokyo
#cityfoodsters_nakahara
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#Sumibiyakinikunakahara #炭火焼肉なかはら #visittokyo
