Yakiniku Restaurant Urashinoda - Nagoya

Yakiniku: Urashinoda (Nagoya)
September 17,000 yen
Amuse - Levers choux à la crème
Appetizer Yura's red sea urchin and senbei raw ponzu
Yakimono Unmoveted dehydrated salt tongue, leek tongue
Sashimi Nigiri and shinmei no gari
soup - mushroom soup from Okayama Mitsukura farm
Specialty - grilled fin instead of greetings served with Ariji copper kettle rice
Gut - yokan liver
Matsutake mushroom and abalone with silver starchy sauce
Yakiniku Gunma Masuda beef Misuzuji Salt
Yakiniku “unopened sagarashi” (grilled meat)
Yakiniku Gunma Masuda beef rump with soy sauce
Yakiniku Gunma Masuda beef Ichibo, sesame paste and leek with otsukimi sauce
cold kishimen noodles with vinegared grated tangerine
Shinoda's special curry or beef rice ball
sweet Japanese chestnut ice cream
Urasushinoda food log
tabelog.com/ai...
Urashinoda Instagram
/ ura.shinoda
Urasinoda Reservation
www.tablecheck...
T-BOX Japan Instagram
/ tboxeater
T-BOX Japan X
/ tboxeater
Tasty Table Travel
T-BOX Japan

[@ismaelmorales3156]

Algo que me gusta disfrutar de sus videos,es la elegancia de sus platós y la destreza también elegante de sus chefs, gracias por compartir ☕🌻

[@mohammedsheikhabdullahalma2174]

VERY BEAUTIFUL VIDEO,
SO DELICIOUS 😋 😋 FOOD 🍲 🍲

[@すぎさんち-f5n]

全てレアですね、
部位事のタタキですね、
きしめん？稲庭うどんとか、
細い麺が良いなァ、

[@sho97319]

ビール注ぐ時グラスの口つけるとこ持つな

[@brianjonas4654]

👍😊❤

[@kanzenchowa9868]

Ura shinoda Restaurant

[@JackSprat201]

This place is wonderful. This restaurant does not blindly follow yakiniku fashion, which currently seems to be what is imagined to be Korean BBQ, with beef in everything. Instead of some kind of yukke and gochujang as an appetizer, here uni and tripe, at least more Japanese. A wonderful wanmono, clear broth, not a hint of beef. Shime of kishimen noodles with a restrained if Nagoya-dark sauce, again no beef. They have tried to incorporate yakiniku into Japanese cuisine, rather than serving up an imitation. Also, I was immediately impressed by the young lad's knife skills. Must be in his 20s. People talk about sushi chefs and how their skill affects the texture and taste of the food. I saw for the first time how this idea relates to meat cookery. The meat was cut very precisely, then sliced by the server. The last time I had yakiniku in Japan, the meat was cut sometimes with shreds hanging off, then guests cut the pieces with scissors. To make an analogy with woodworking, if you try and cut a piece with ragged edges, it will continue to disobey your saw or knife and break off in random ways, until you succeed in getting a clean edge. A badly cut piece of meat will disintegrate in such a way that you may well get shreds of mostly gristle, with bits of softer meat attached, meaning you either have to swallow a disgusting ball of hardened fat, or somehow spit it out and hide it somewhere on your plate.

[@taichisuzuki1207]

Yakiniku Nagoya

[@TAKA_OCTO]

商店街のところかぁちょっと遠いな😂

[@nipul312]

にぎってないのににぎりとは・・ｗ

[@吉田達郎-h2z]

もったいね
素材の味わからないだろこれ

[@郡山被宏]

ちゃんと火を通せないのかこの店は・・・気味悪い