At Teppanyaki Ousaka, sukiyaki is reimagined—grilled directly on the teppan. The dish starts from a block of Omi Wagyu striploin. Not pre-sliced. Not portioned. Cut fresh on the spot. Thick enough to hold structure, thin enough to melt. On the teppan, it’s brushed lightly with their original soy-based sukiyaki sauce— then topped with freshly shaved truffle. It’s familiar, but it’s not. A classic dish, seen from a new angle. Teppanyaki Ousaka @ousaka_wagyu_plazaosaka 📍大阪府大阪市淀川区新北野1-9-15 ホテルプラザオー
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At Teppanyaki Ousaka, sukiyaki is reimagined—grilled directly on the teppan. The dish starts from a block of Omi Wagyu striploin. Not pre-sliced. Not portioned. Cut fresh on the spot. Thick enough to hold structure, thin enough to melt. On the teppan, it’s brushed lightly with their original soy-based sukiyaki sauce— then topped with freshly shaved truffle. It’s familiar, but it’s not. A classic dish, seen from a new angle. Teppanyaki Ousaka @ousaka_wagyu_plazaosaka 📍大阪府大阪市淀川区新北野1-9-15 ホテルプラザオー
129.1K views8 months ago
FacebookHumans of Wagyu
At Teppanyaki Ousaka, sukiyaki is reimagined—grilled directly on the teppan. The dish starts from a block of Omi Wagyu striploin. Not pre-sliced. Not portioned. Cut fresh on the spot. Thick enough to hold structure, thin enough to melt. On the teppan, it’s brushed lightly with their original soy-based sukiyaki sauce— then topped with freshly shaved truffle. It’s familiar, but it’s not. A classic dish, seen from a new angle. Teppanyaki Ousaka @ousaka_wagyu_plazaosaka 📍大阪府大阪市淀川区新北野1-9-15 ホテルプラザオー
0:46
At Teppanyaki Ousaka, sukiyaki is reimagined—grilled directly on the teppan. The dish starts from a block of Omi Wagyu striploin. Not pre-sliced. Not portioned. Cut fresh on the spot. Thick enough to hold structure, thin enough to melt. On the teppan, it’s brushed lightly with their original soy-based sukiyaki sauce— then topped with freshly shaved truffle. It’s familiar, but it’s not. A classic dish, seen from a new angle. Teppanyaki Ousaka @ousaka_wagyu_plazaosaka 📍大阪府大阪市淀川区新北野1-9-15 ホテルプラザオー
705 views9 months ago
FacebookHumans of Wagyu
Japanese Wagyu beef, on a teppanyaki grill... © ousaka_wagyu_plazaosaka
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Japanese Wagyu beef, on a teppanyaki grill... © ousaka_wagyu_plazaosaka
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x.comSo Real Foods
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A lot of teppanyaki restaurants have a tendency to keep flipping the steaks, and when the steaks are thin, they often don’t get enough time to develop a proper crust. At this dinner, we had a generous cut of Chateaubriand, which developed a beautiful crust on both sides. The beef served was Omi Beef, one of the oldest and most famous Wagyu brands. In fact, it’s considered by many to be among the top three, alongside Kobe Beef and Matsusaka Beef. Along with the beef, the chef served thinly sliced
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Asakusa's popular casual Japanese beef teppanyaki restaurant This teppanyaki restaurant is run by a chef who trained at a restaurant called "Misuno" in Kobe, the birthplace of teppanyaki! The filet steaks are tender and delicious, cooked slowly over low heat on garlic chips! The unique way of grilling and the old-fashioned atmosphere are great! "Steak Tommy" 📍2-4-9 Kaminarimon, Taito-ku, Tokyo 💸10,000-15,000JPY ───・─── ・─── ・─── ・ 浅草で大人気の和牛鉄板焼きステーキレストラン！ハンバーグも美味しいらしいからまた行きたい。 「ステーキ とみい」 📍東京都台
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