In October, "Steak Revolution," a documentary film about the journey to find "the best steak in the world," was released. The director, Frank Riviera, together with Mr. Bourdonnec, the owner of the best butcher store in Paris, visited 20 countries over a period of two years. The film is a record of their travels to more than 200 steak restaurants, from the famous to the obscure.

In the film, the top 10 beef restaurants that the director thought were delicious were introduced, and "Tsukiji Sato" in Japan was chosen as the third best. To commemorate this event, the Tsukiji restaurant (Chuo-ku, Tokyo) is offering a special "Revolution Course" featuring beef from appetizer to dessert.

What is this steak that even Mr. Bourdonnec, who knows all kinds of beef from around the world, said, "This is something else. The editors at En-Ebi have actually tried this special menu item. Without a doubt, it was the best steak I have ever had.

Admire the meat with dignity!

Tsukiji Sato purchases brand-name Japanese black cattle (female cattle) bred from Tajima cattle bloodlines, with the owner, a professional in his field, determining the quality. The main course, "Best Loin Steak," is a virgin cow over 36 months old, purchased from a contracted farmer in Matsusaka, Mie Prefecture. The beef is aged for one to three months to bring out the best flavor.

The owner himself brought the meat to us and found it to be smooth with a beautiful white streak on the surface. Even to the untrained eye, the meat has an air of quality that makes you think it is good meat. Chef Ehara, who was featured in the movie, will be grilling this meat in front of us later. I'm looking forward to it!



Aroma is a treat

The course consists of five dishes.

The appetizers were "Roast Beef Thigh with Untan Wrapped Refort Sauce," "Beef Shank with Herbed Jus" and "Beef Togarashi Meat in Red Wine with Croquette". Among them, I was surprised by the roast beef wrapped with sea urchin, in which the strongly individualistic sea urchin curiously matched the umami of the meat perfectly. The next dish was "Chilled Pot-au-feu with Beef Misuzu Meat and Yutori Rice Salad. Steamed minced beef is placed on a bed of risotto. Capsicum and other peppers in the salad risotto add a crunchy and textural accent.



Now it is time for the main course, the steak. Chef Ehara appears quietly and quietly goes about his work. After the pumpkin and mushrooms are grilled, the meat is placed on the teppan. The sizzling sound of the meat as soon as it is placed on the teppan grill (one of the best parts of teppan-yaki!) makes you want to inhale all the smoke. ) and the aroma that makes you want to inhale all the smoke. It is an exquisite time.





When one side is done, cover and let sit for a while, then turn over to brown. Skim the fat off the edges, and with brilliant hands, cut the meat into bite-sized pieces. What a beautiful piece of meat he took out for us! The surface was nicely browned. The inside of the meat is shining with a deep pink color combined with moderately melted fat.




The entree is served with rock salt, black pepper, a fruit-based sweet sauce, a vegetable-based refreshing sauce, a soy sauce and sake sauce, and condiments. As the chef says, "The first bite is salt.

Once you bite into it, the sweet aroma spreads in your mouth. The meat is exquisitely tender and crisp, and the fat melts easily on the tongue and flows smoothly down the throat. The delicate flavor and sweetness are exquisitely balanced. The only word that comes to mind is "delicious. I will probably never forget the happiness I felt in my mouth. I almost cried because it was such a waste to eat it all. Well, I enjoyed it while it was still warm!


Beef for dessert, too!

After enjoying the steak, we had rice and dessert.

Beef chazuke" consists of chopped beef thighs dipped in special soy sauce, topped with rice and hot bonito dashi (soup stock). The refreshing taste of chazuke with condiments and bonito broth is a welcome relief.


For dessert, you can choose between "caramelized beef thigh with cardamom ice cream" or "ginger blancmange with grapefruit sorbet. If in doubt, try the former. After all, it is beef made into a dessert.


It looks like a thin chocolate plate. But when you eat it, it definitely tastes like beef. The beef thigh is covered with cardamom, nuts, and praline, and coated with caramel. When eaten with the slightly spicy, cardamom-scented ice cream, it has a mysterious flavor.

The other dessert is a gingery blancmange and a refreshing grapefruit sorbet that will refresh your palate. It is well gingered and recommended for ginger lovers.


The offer is limited to 8 persons per day (minimum order of 2 persons) until November 11. 21,600 yen (tax and service charge not included) is a bit expensive, but it should give you that much satisfaction. If you want to be sure of a meal, don't forget to call the restaurant to make a reservation.

Different places have different cows.

At Steak Revolution, we don't just eat steak at the restaurant; we also visit butcher stores and producers in various countries. (I felt like I was watching a moving cow book with all the farms and cows from different countries.) ) We were able to learn why this steak was so delicious and how the meat was produced. There are many factors involved, such as climate, breed of cattle, and culinary culture. I was surprised at how different beef and steak can be in a single word.

This movie will surely make you want to eat steak! But you may be wondering what kind of restaurant to go to, as there are many restaurants in Japan, such as "BLT STEAK" from New York, where you can enjoy steaks in various styles. It may be a good idea to take your time while eating your way around the country. However, it is sad to say that I cannot go to so many restaurants with my own pocketbook.