明日まで相方と泊まっているホテルの一階に入っている神戸牛の店「和の宮」 。ステーキハウスなのだが、「こちらが神戸牛のA5で御座います｣と出してきた肉を私はあっさり却下して、
私は、肉の旨味は赤身にあると思っているのです。A5だかなんだか知らないが、脂身が入った肉は全く評価しません。赤身をレアで食いたいのです。
と言った。そうしたら店のメンバーが相当困って出してきた肉がこれ。まあ、これでも鉄板で焼けば脂は殆ど落ちるから美味かった。
肉の本当の旨味は赤身にあるんだという事を知らない日本人はA5だなんだで欺されるだろうが、これほど｢本来の肉の旨味を知っている客」が海外から押し寄せる今、脂身ばかりの肉を出してどうするんだろうか。
はっきり言うが、日本で本当に美味いステーキを食いたければ那覇に行くのが一番だ。
(Translated by Google)
The restaurant "Wa no Miya," located on the first floor of the hotel where my partner and I are staying until tomorrow, specializes in Kobe beef. It's a steakhouse, but when they brought out a cut of meat saying, "This is A5 Kobe beef," I flatly rejected it.
I explained that I believe the true flavor of meat lies in the lean parts. I don't care if it's A5 or whatever; I don't value fatty meat at all. I want to eat lean meat rare.
Then the staff looked quite troubled and brought out this meat. Well, even this was delicious because most of the fat rendered out when cooked on the griddle.
Japanese people who don't know that the true flavor of meat lies in the lean parts will be fooled by A5 and all that, but with so many customers from overseas who "know the true flavor of meat" flocking here now, what's the point of serving meat that's mostly fat?
To be frank, if you want to eat truly delicious steak in Japan, Naha is the best place to go.
