Although I heard about Chicken Kitchen last summer almost every week, it’s been a while seen I heard about​ ​Beef Kitchen​ ​
When Oya, the owner, and I were talking about our favourite piece of beef ‘Topside’, we though I have no alternative but to order, even though it’s not on the menu.
This time we were able to eat different and compare beef cultivated in and around Yonezawa and the Kagoshima. Since this piece of beef became dry when over-cooked and it’s texture flakey, when cooked for long enough, the meat inside is rare with a good balance outside. The taste of meat around the bone and the tender ‘Harami’ both intermingled. The preferred taste is different for each person, but in a way the unusual and unique charm of Kagoshima ‘Topside’ won over the meat from Yonezawa.
Yonezawa beef has a delicate taste and texture, and I thoroughly enjoyed Beef Kitchen’s sukiyaki-style sirloin.
You can eat well for a reasonable price. I think I’ll go back soon.