Shibuya
Shibuya

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Kushiage
Kushiage
is, simply put, deep fried food served on sticks, but it has been elevated to an art form by chefs in Japan. Various meats, seafood, and vegetables are skewered onto thin bamboo sticks, dipped into melted butter, coated with breadcrumbs, then deep-fried to a golden crisp. Immediately before eating, you should dip the stick into the provided Japanese-style BBQ sauce.
Shabu-shabu
Shabu-shabu
is a hot pot dish which you cook yourself at the table. Thinly sliced meat and cut up vegetables are quickly cooked in a gently boiling hot pot of delicately flavored broth, dipped in a thin sauce, and immediately eaten. It is important that you cook and eat as you go, as opposed to just putting all the ingredients in at once. In fact, “shabu shabu” means “splashing about,” which is how you will cook those thin slices of meat, holding one piece at a time in your chopsticks, and splashing it about in the soup for the mere seconds it takes to cook.
Wagyu beef
Wagyu beef
is literally just the Japanese way to say “Japanese Beef,” but inside those words lies a world of highly flavorful, super tender, melt-in-your-mouth, meaty delight. The meat should be beautifully marbled, with the thin lines of fat forming a net-like pattern across the red meat. The meat is rated for quality, with A4 and A5 being considered the best of the best.

 


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