Comments on: O’Shima (Tokyo, Japan) – Japanese Steak Dinner

By: Shantanu

Shantanu — Thu, 02 Apr 2009 05:13:15 +0000

You have a fantastic food blog! The reviews and pictures are exceptional – far better than some of those one gets to read in paid publications. BTW, what camera do you use for the pictures?

Thank you for visiting and leaving comments on my blog. I expect to be here regularly.

By: secular gastronomy

secular gastronomy — Sat, 28 Mar 2009 06:27:01 +0000

While I did have plenty of beef in Japan (in the form of yakiniku and shabu shabu), I never once had a steak. I'm definitely dying to go back. rockanddinnerroll and I met up in Tokyo for some shabu shabu that was quite excellent, and I also went to an LA Times-recommended yakiniku place by the name of Shotai-En that was great. The beef liver sashimi they had was incredible. The entire article is really great.

By: rockanddinnerroll

rockanddinnerroll — Fri, 27 Mar 2009 15:21:00 +0000

I was actually suprised at “real” kobe beef. Having experienced American Waygu, Snake River Farms, as well as Australian “kobe” it amazed me how actually “light” the beef was. While most culinary experiences in Japan seem to have a similar sophistication and subtly, the beef is truly something else. As to the whole question of “melting in your mouth,” I found true Kobe beef to be very buttery and silky but not melting. Maybe our restaurant in Kobe wasn’t serving the quality of steak that O’Shima served; but it was enough to let me know that with Japanese beef we are dealing with a truly different beast.

Alex, Iberico waygu sounds super intense. One of my absolutely favorite food bloggers just wrote a post about Iberico “shabu shabu,” sounds like something Urasawa will have to add to his menu. http://naokomoore.com/2009/03/iberico-pork-shabu-shabureal-treat.html

By: Alex

Alex — Mon, 23 Mar 2009 23:05:20 +0000

Actually I remember having read that post, but I actually meant fresh Iberico pork, not the dried ham check http://www.deraza.es/ehtml/DESPIECEING.pdf : I liked the secreto part very much.

By: Luxeat

Luxeat — Mon, 23 Mar 2009 19:14:53 +0000

I kind of prefer less marbled kobe, as the one that is really fatty often doesn’t taste like beef anymore…. (more like pork). Can’t wait to go back to Japan..

By: chuckeats

chuckeats — Mon, 23 Mar 2009 16:13:28 +0000

Alex, the steak had flavor, where the carpaccio did not. Yes, i tried the iberico pork – you must’ve missed this post

http://www.chuckeats.com/2007/09/27/jamonisimo-barcelona-spain-call-me-a-ham-snob/

By: Alex

Alex — Mon, 23 Mar 2009 11:44:40 +0000

Chuck, so how was the steak flavoured then, since you mentioned the carpaccio was served “virgin”…? Without salt and pepper and just the soy sauce to dip it in?
Anyways, it looks really appetizing. Did you btw ever try Iberico pork meat? Its marbling ressembles kobe beef and the fat transports the very intense acorn taste on which the porks are fed. I instantly had to think of it as “pork wagyu from Spain”, and it is damn cheap compared to Kobe. Greets, Alex