Years ago, I used to make frequent annual trips to visit my parents in Hong Kong. I also took advantage and added stopovers in Tokyo to visit my best-man buddy as well as another decades-long, ex-chowhound foodie friend, who made Tokyo his second home. During one of these stop-over, Rosy and I met up with our CH friend, who took us to ‘ Yakiniku JUMBO Shinozaki ‘ to savor our first authentic Japanese Wagyu Yakiniku experience.
Man! One bite of the aromatic, smokey, slightly charred and ultra-tender Wagyu beef, smothered in delectable sweet and savory steak sauce dip and I was hooked for life!! Ever since, I always make it my mission to add a Yakiniku meal to round off all my Tokyo/Japanese trips!..our current Kyoto/Osaka food crawl included!
Dinner tonight was at the highly anticipated ‘ Dojima Yakiniku Ryoriten ‘. This popular and much talked about, “relative new kid on the Yakiniku block“ had been receiving numerous thumbs up and recommendations from local Japanese patrons. The specialty of the owner-chefs…….up-and-coming, newer breeds of Yakiniku specialists, was to serve the rare Usuanaga Tajima Kobe Beef on their Omakase courses!
The following from GoogleAI best described the product:
“Usunaga Tajima Beef refers to high-quality Wagyu from Usunaga Farm (Usunaga Bokujo), a dedicated producer of Tajima cattle in Hyogo Prefecture, Japan, focusing on authentic Kobe Beef lineage, known for melt-in-your-mouth texture, deep umami, and special feed (like sake/beer byproducts) that enhances flavor and digestion, making it a top choice for discerning beef lovers globally “!
I am posting herewith the menu and photos of our entire luxurious multi-course meal. I’ll just let the contents and your imagination do all the talking! Enjoy and salivate at will!
The food was really, spectacularly good! Most probably the best Yakiniku experience I have had in Nippon-land and beyond!
The only minor downside was the slacking off of attentiveness and service efficiency when the front-of-house started to fill up and the restaurant got busy…which is understandable! The addition of a couple more qualified staff might help?
