16 Course MICHELIN STAR ⭐ Tempura & GIANT A5 Wagyu SMOKED TOMAHAWK STEAK in Tokyo Japan

Hey guys, Mike Chen here in Tokyo. Today meeting up again with my friend Gaurav and we are going on another Wagyu steak adventure. This is gonna be big and this is gonna be delicious Here, Gaurav, you guys know and chef Rob. So tell us about this cut of meat we're about to eat today So today we're looking at an A5 tomahawk Wagyu steak, reverse seared. It's a beautiful rare piece of meat, Sendai beef and Yeah, and why is it so hard to get? Japanese beef is generally There's not a lot of bone in so sukiyaki, shabu-shabu you're probably familiar with. They don't serve any of that with bones So anything on the bone has historically not been used in Japan So they you know, you just can't buy it because of that reason. Uh-huh. So you bribe some guy? Basically, yeah Okay, well this is gonna be beautiful. I saw pictures of this. This looks amazing. Yeah, let's go Smells so good right now. It looks like a actual tomahawk that people used to throw against the wall nowadays In the hipster communities of Brooklyn. This steak here is going there Thank you so much chef. Thank you. Thank you so much. Amazing. I was salivating when this thing was in the kitchen I was salivating when this thing came onto the cutting board. Yeah when chef starts slicing it, that's when I about lost my mind That's when everyone in the restaurant can smell it I mean look at how easy the knife goes through this wagyu. How beautiful. It's not just pure pink or red or anything Yeah, the marbling like like I was saying in the kitchen. It looks like the first snowfall of the year You're just staring at it purely just hypnotized like I was I'm just forgot I wasn't even recording I'm just staring at this going I can actually eat this soup It looks like so different to you than like your normal like tomahawk steak the marbling's like in your mix with the meat And it just makes it like a beautiful like spiderweb patterning. And what is this wagyu again? So it's from Sendai Sendai is like a few hour bullet train from Tokyo. Sendai wagyu is also like really famous within Japan Most foreigners probably only heard about Kobe, but Sendai gyu is definitely like top 3, top 4 wagyus in Japan I don't think I'll ever be ready ready because this is just It's I know it's gonna be mind-blowing I know it every time you eat especially in this sort of presentation, you know, what's gonna be life-changing all over again Let me serve you a piece bro. Thank you. And what I love about this is the meat It doesn't look as red as you will find in a typical steak or cowboy steak because it's so marbled It's like all like mixed in. Yeah What are your thoughts? It makes you want to take a bite and then just sit here and contemplate life for a while You can even taste the smoke from the three-hour reverse smoke And then it has that charcoal flavor from that charcoal grill and then obviously the richness of the wagyu I mean, I've never had anything like this. You can cut the snow with the knife You need like a spoon. Again, A5 wagyu melting in your mouth It's so unbelievably juicy Such a deep flavor. Completely different than like some American beef. Wagyu of course on its own is really good But I love it when chefs like try to create different dishes out of it and here like this is what you say It was reverse smoked and then seared and then flamed and on the grill if you guys notice It's charcoal underneath the grill. So you get that beautiful char, you get that slight bitterness from the char You definitely taste the wood. So it's not just a typical flame grill. It's like three steps Yeah, and you see like afterwards when you flip the steak It's so funny because you see the body of the steak still on fire That's how much fat is in these things. Do we need a dipping sauce for something? Steak sauce. Yeah, it's delicious That's a lot of garlic in there A lot of garlic That's what you want Perfect. Cooked perfectly. Oh, thank you. This is the end piece. I'm grabbing a piece with a ton of fat on it I love a bite of fat. I love it. It should be rendered down nicely because of the smoke This end piece is gonna be tremendous This is literally so good, that's one of the best bites of what I've ever had in my life. Really? The end piece? Yeah, I love a lot of char. Yeah, the end piece like absorbs it. I love the smoke. Yeah, I love the smoke I love the bitterness. Mm-hmm. That thing it's just full of all that stuff. End pieces are like more meaty, right? They're more meaty and I just like the burn. That's why they call it burn ends. It's so so good And I love pieces with a little fat on there Wagyu fat, it's better than butter. Like it's just butter, leveled up Like extremely leveled up. Like a catchphrase from my from my buddy the food ranger, level 999 up I Mean, it's great to cook in wagyu fat like wagyu beef tallow You can like cook your fries in it and fry things in it. And don't forget about that. That's the best part I remember when I first had a cowboy steak my first time at a kind of a fancy steakhouse in New York. Mm-hmm I'm not wasting anything Cultural, we're gnawing on the bone. Yeah, so I grabbed and started gnawing on the bone. Everyone started looking at me It was like a nice place and I was like, what's this country bumpkin doing? Here, if you're gnawing on this, you're doing yourself a disservice This has got so much night burns char on the inside. The meat that's really close to the bones. That's the best part Wow, it's not that hard to take off. Sometimes it's hard to get the meat off the bone, but this is like wagyu It's like coming off. Is this on the menu or not? It's not yet It's gonna be added soon, but he needs like a two days heads up. Two days heads up. Before you order it This is perfect if you're coming here, order this. You want to share it. Yeah, there's only so much I mean, this is like over a kilogram of wagyu. Like each person maybe two, three hundred grams Yeah, this is like four people's worth. I love wagyu. I love it Yeah, and I go to wagyu buffets and I try to stuff myself till I'm sick like I did last night But even I'm like I can't take this on my own because it's so much richness. So marble I mean this thing it could afford any house, any house on Fisherman's Island or whatever that Billionaire place is in Florida. It's so rich, but this is a once-in-a-lifetime experience, experience of meat. As good as this, cooked the way Yeah, this this is cooked. And like he was saying earlier You can't really get meat like steaks with the bone on in Japan Like every country has their own cuts of meat and bone on meat or cuts are not like a thing in Japan So I don't know what he did. He like bribed the wagyu farmer or something and he got them But hey, I'm happy for him and I love this. As always man, you are my Hookup for all the best meats. Thanks for joining. Yeah Especially when it comes to A5 Wagyu. You brought me over here. This is the same shop we went to for the A5 brisket Yeah, two years ago. Yeah. Yeah, two years before the pandemic and everything. Mm-hmm. So this is a full-service A5 Wagyu Cowboy Steaks. Thanks for taking me and We talked about in the last videos you got food tours coming up here Yep, they should be launched within the next two months. I was working on all the back-end details and everything So yeah, if you guys are visiting Japan and you want to go to some epic spots that you've probably never heard of Please sign up. Thank you. Yeah, I'll put the information down below for you guys. I found this clean little tempura place. Look at this. Really really cute little tempura place. There's not a lot of people here. I haven't had tempura yet since coming to Japan I think this could be really good. First dish is a monkfish mulled liver tofu dish Amazing So soft and delicate and so much flavor The monkfish liver is made into a tofu consistency. I think it might be a little, a little tofu in here It's so rich and creamy. The mouthfeel is just incredibly gentle and silky And that delicious umami fatty flavor just lingers on your tongue This place only serves one set course. It's a tempura omakase course. Didn't know that. And that was course one. First piece of tempura shrimp. This is the sweetest tempura shrimp I've ever put in my mouth. Outside breading is so light. For me, just a little dunk in the sauce. So this is a second shrimp. The difference between this and the first one is that this one the inside is rare Usually it's all, always all cooked through Mmm, it's definitely way more snappy than the last one The meat is more delicate But just as light and sweet I like just crunching the whole tail. Next one is squid. They recommend a little lemon juice And a little bit of salt That's just the most delicate tender squid in the outside breading, the outside tempura It's the lightest, most subtle crunch you can ever imagine Barely a whisper of a crunch. Next one, lotus. You guys can see what I'm talking about. The tempura at the outside is barely there, but it still covers the lotus completely It's just amazing how light that tempura batter is on the outside Again, such a light delicious little crunch. Taste the sweetness of the lotus Nothing's overly oily. Nothing's greasy. It's done so well. It's chestnut season right now in Japan So this is a chestnut tempura Awesome! And I think that's the common theme of this tempura place. This batter is so light So light, so crunchy And inside of course is sweet mushy chestnut I think that's better than the roasted ones The gobi fish. I think I'm just gonna go for a little lemon juice and some salt. Oh, that fish is exquisite Light, tender, fluffy shell. The juiciest, juiciest meat. I love it. Also, let's try to do more research on the place I just randomly walked into. This is actually a one Michelin star tempura place Inside, very minimalistic. Nothing here. It's so zen and peaceful and tranquil here. I mean, everything I've had so far Next, the burdock root Everything here is so light. Even this root tastes so light and fluffy It's another fish This, I always eat with a little salt and lemon juice. This is some of the best fried fish you'll ever find. Anywhere Inside, it's just all flaky, white, tender meat. Outside, again, the lightest, low crunch So happy with this. You can definitely taste the chef's skills with this one. This one's gonna be epic. Shrimp with shiitake mushrooms. Oh my gosh, the mushroom is plump, it's juicy, it's incredibly fresh. The shrimp is meaty, it's sweet Both items are a little snappy with that thin, outer, crunchy shell. Mind-blowing. Next is fried shirako, which is the cod sperm Mmm. A little lime juice, salt, a little radish. So creamy Shirako itself is so tender and that thing is just encased in the most perfect, light, little shell of batter. Next dish is kind of interesting It's a flounder sashimi, maybe a little palate-cleansing kind of deal. Next one is a taro Really hot, very mushy. I normally don't like taro that much. Oh, it's very, very good. Scallops. That is really good. The scallop is perfect with the outside, it's perfect crunch. Perfectly sweet, perfectly tender. It's perfect. Next, a little bowl of cold seaweed and crab soup. Very slimy. Crab is sweet. This is a nago, or saltwater eel. He recommends a little lemon to dip into the ponzu sauce. So yummy. The fish is just delightfully soft. The outside batter, delicate as ever. I feel like this one though, he put more batter on here. It's a bit more of a crunch. At the same time, just as delicate. Next is a bowl of tencha, basically rice fried shrimp, sweet fried shrimp. Broth, wasabi, oh this is so good. Shrimp is sweet. Broth is light and flavorful. Tiny little kick from the wasabi. This one is tendon, so the same bowl of fried shrimp over dry rice. Mmm, I thought it was shrimp. It is not. Lobster, fried lobster over rice. Amazing. Eat it with little bits of pickles. I think this is the finale dish. It tastes like a finale dish. Actually, it's lobster and scallops and shrimp. Amazing dish. Then a side of red miso soup. This miso is very, very fermented, so the flavor is super deep. That's very nice. A very strong flavor of miso soup. I like it. Finally, a little icy. Millet salt, just like everything else here. Wonderful. So yummy. This is definitely a happy coincidence. Being able to come here and also them be able to have a space for us. Because usually you got to make a reservation here. I didn't know anything. I just kind of walked down into this basement, asked if they had a table and they did. Such an amazing tempura experience. I think most people probably have tried tempura in some form in their lives. But until you come to a tempura restaurant and eat it here, you don't really get what ultimate tempura tastes like. And this has been truly fantastic. As always, I'll place a winter list down below for you guys. Thank you all so much for watching. Until we eat again, see you later.