$308 Luxury Sukiyaki Hotpot Course in Tokyo Japan

$308 Luxury Sukiyaki Hotpot Course in Tokyo Japan

In this video we be having premium Sukiyaki hotpot in Tokyo Japan Ningyocho Imahan Besides sukiyaki it serves also shabu shabu and steak on hotplates Being a pricy restaurant you do get very well taken care off with good service We were given special placemat cause we had ordered their seasonal Mushroom Sukiyaki Course We chose the full course with top quality beef and tenderloin We start off with the seasonal appetizer And it consist of a lot of goodies! We have Salmon wrapped in Daikon Radish Fish Cake with Edamame Bean Paste Sweet Potato Steamed Ayu, a sweet fish Mountain Yam with a cut out of a rabbit A delicate and soft Pumpkin Squash Jelly Chrysanthemum flowers in Dashi, Mizuna leaves, Nameko mushroom and Shimeji mushrooms And Beef Tsukudani (stewed beef) with Lotus Roots So far the dishes are pleasant and tasty Next we have the Matsutake mushroom clear soup Served with a piece of sudachi (Japanese lime) The setup is unique cause you serve your soup out of a teapot It was pipping hot and so flavorful! A tangy and refreshing soup that heats up your soul After we finish the soup we can help ourselves to the ingredients There’s the seasonal Matsutake mushroom Eel Shrimp And Ginko nut Wow! The hotpot stove just wirelessly attach to the table! Impressive tech! And this would be the sukiyaki hotpot setup Vegetable/mushroom platter Top quality meat platter The tenderloin will sit and marinate in some sukiyaki sauce first Raw egg is a traditional part of eating sukiyaki In Japan they have strict safety measures for their eggs so it should be very safe here We be first be having the beef slice We requested for medium rare and you can get it more done if you like The Matsutake are next to be cook and they are one of the most expensive mushrooms in Japan! They only grow in late summer to autumn and can only be harvest in their natural habitats making them very rare! Back to the beef, it was tender, fatty and melts almost instantly the mouth! It was so delicious! The Matsutake is recommended to eat with sudachi (Japanese lime) It has a unique woody pungent and spicy taste to it with strong crunchy texture! Pretty interesting! Next up on the stove is leeks Ginko nuts Konjac noodles And Tofu Now is for our second serving of beef slice to be cook More leeks are added And shitake mushroom This is recommended to eat with sudachi (Japanese lime) too They were sweet, crunchy and offered a little more variety to the delicious beef Which is our last beef slice to savor! More shiitake and matsutake mushroom join the pot And carrots These ingredients would make our third hotpot serving They soak up the flavors of the sweet and savory hotpot nicely Next we have gluten in the pot And then the tenderloin that has been marinating And mizuna leaves (Japanese mustard greens) The mizuna leaves was like pepper in vegetable form The tenderloin was simply amazing… It simply burst into delicious beef flavor with each chew! They left the best for last… It is one the richest and tastiest beef I have ever eaten in Japan! The gluten is kinda like tofu but has a squishy texture Overall the tenderloin was amazing and I will not forget it! And the last hotpot dish would be omelet on rice For this we also have slice matsutake mushrooms This smells so good! It is coated with flavors of the sukiyaki and also beef juices! Sweet, savory and creamy hot goodness! We were also served hot hochija (roasted) tea Sour crunchy pickles And miso soup Ahh, a satisfying meal! Overall sukiyaki is one of the best way to appreciate and flavor good Japanese beef! And this would be our last course, the dessert We have a cup of fruits Vanilla ice cream And hot green tea A sweet treat end to a rich beefy meal!

Experience dining of premium sukiyaki hotpot with seasonal rare mushrooms and top quality beef at a restaurant in tokyo Japan where they will give you great service and cook infront of you