NEW WAY TO EAT JAPANESE STEAK (Standing only) - Fung Bros Food

What's going on guys? We are in the East Village neighborhood of Manhattan right now. I'm here with my friends Benson and Dan. What's up? Have you guys ever heard of Ikinari Japanese Steakhouse? Yes, but I've never been. I've heard of it. I've heard it's a new way to eat steak. Let's go! Yo, what's going on Miguel? How you doing man? Yo. Yo, what's good? I've heard of it. I've heard that you guys have a brand new way to eat steak here at Ikinari Steakhouse. Yes, we do. So, what we do is we take you guys to your table right over here. We're going to have you standing. That's a new way that we eat. It's a better way to digest your food. It's cafeteria style, but it's not cafeteria quality. Alright man, we are standing here already different from your regular steakhouse experience. That's correct. Immediately, you guys notice like the decor is pretty different from a standard steakhouse. Yeah, everything is a lot more compact. You kind of see that everyone is trying to like sit in here, eat their food, and then kind of get out. It's not the bougie vibe I like, but like, you know, it's good. You like the bougie vibe? I like the bougie vibe. He likes the bougie vibe. I'm like, stunt real quick. Stunt real quick. You basically have four different kinds of steaks here. The lunch special menu is actually the chuck eye roll meat. Then after that, we also have the ribeye, the sirloin, and the fillet. This is your first experience. You guys might want to have all four. Okay. Ikinari Steak is a non-tipping restaurant. That's right. It's a non-tipping restaurant. Okay, there is a new way to eat steak. It's a new way to pay for steak, too. Okay, you guys. We are over at the meat counter. Miguel, how does a person approach the meat? You just show the chef your table number. You want to let him know what kind of meat and how many ounces you want to order. So it's kind of a little bit like a five-weight salad bar. Yes, it is. I'm going to go with the ribeye, and I would like, I'm pretty hungry, 16 ounces. 16. Wow. Yes. Like a king soup. Because they told me super rare is blue, and I was like, yeah, I don't know. No, no. He still wants some blue. All right. I'm going to get the sirloin, 10 ounces. No, no. Oh, yo. Wait, let's see, let's see, let's see. Oh. Damn. Slightly above blue. All right. So next, we got the fillet. Wait, wait, let's see. Oh. We got the perfect 7.0. That's fine. That's good for three. All right. We've got the radish salad. And the bone broth soup. Take the bone broth. All right, all right. How is it? Oh, man. That's really rich. You can really taste the. Whoa. Yeah. That was a lot thicker than I thought. We've got two different sides on each half. We got the onion dressing and the pepper dressing. Kind of a really good way to kind of start off your meal. It kind of cleans your palate. Shout out to the daikon, man. Okay. Steve, my pour's open. Okay, you guys, we've got a steak feast right now in front of us. I think it only makes sense that we each try everybody's steak. You got the rib eye. I got the fillet. I got the sirloin. Sirloin? What is it? Sirloin. All good. With a lunch special, which is the wild steak. Did you see the way it just steamed up? Oh, man. Oh, it sizzled a lot. It was appetizing. I think that this is really interesting because it's a lunch only, wild, rare only. The flavor coming off of that, just straight from the J sauce, that miso paste. The taste is so good. Top of the fixings, though. I got the little wasabi. The mustard definitely takes over. It gives it a nice kick at the end. I love the sizzle. I loved it. I think that that was the cheapest cut of meat that we had. Moving on from the lunch special, which was still good, rib eye. So, the cool thing about all the steaks here, everything's 40-day wet caged. That way, you're concentrating all the meat, all the flavor, and you're still getting the fat on all this meat. Right away, you can tell the difference between the wild steak and the rib eye. The flavor, the fat, just everything about it just comes out so naturally. It definitely has way more of a grilled feel to it. You said you like sauces, though? Yeah. This J sauce is a specific, unique version of soy sauce. Yeah. They have their own blends of soy that they make the sauce from. Yeah, it's homemade, yeah. Really, it makes sense to just give it a little J sauce. Let the flavor speak for itself. No, the sauce makes it better. The sauce definitely makes it better. You can taste the different blends of soy. That rib eye is something special. Yeah. No, it's good. Still have to get to the sirloin and the fillet, but we've got the garlic pepper rice as a little halftime show. Oh, man. Very hot. So hot. There's so much going on. Yo, that's really good. You got pieces of meat in there. It's really hot, but you can still taste the flavor. You got the little pieces of meat. You can taste the garlic coming through, and you can still taste corn, soy, and the rice is perfectly cooked. It's simple and complex at the same time. Yeah, no, it's a great combination of flavors. You can really taste the depth. Executed it so well. It's actually kind of fuego. Next up, we've got the sirloin. Benson, what is sirloin? Sirloin is a different cut from the rib eye. It's going to have a lot less marbling, a lot less fat in it, but you're going to get that clean-cut texture that you're accustomed to at steak houses. Look up steak in the dictionary. This is the cut of steak that would probably... Google images. So right off the bat, a lot more texture, a lot more heft while you're chewing, but you still get that wet-aged flavor coming through. I thought it had a lot of flavor. Very lean, beefy, meaty flavor. That's definitely going to be what you're going to get when you have a meat that's less marbled. And we've got a steak guy over here. Hey, man. I love my steak, and I love it done right. Yo, you know a lot about steak, man. Shout out to Benson. I was like... I'm impressed. I'm impressed. Dan, you said that you really like the garlic sauce. Oh, yeah, I know. I'm a garlic guy. Okay. I'm going with garlic on a piece of this. You know, it adds a different dimension. Another depth. As you'd put it. The ribeye is the best. Ribeye, hands down. It's just like the least chewy, and like, it's best tasting. Still actually have to try the most expensive cut of meat here. Oh, all right. The filet. Actually, not the most expensive. I think it is, per ounce. No, ribeye is. I think that's what he said. I mean, he's the steak guy, though. What's the most expensive, the ribeye? Filet. He's the steak guy. He's so confident. Filet. So the filet comes from the tenderloin of the cow. It's going to be your most tender piece of meat. They're going to be giving you the most flavorful bite. I very rarely get the filet mignon because it is such an expensive cut of meat per ounce. Yeah, you're right. Right away, easily breaks apart in your mouth. A lot easier than, say... You put the sauce on the sirloin. Yeah, I put the sauce right when it came out. But you're right. Compared to the sirloin, it completely broke down in your mouth. But we got to go in. We got to go in. Yeah, yeah, yeah. Game changer. Right here. Now that we've had the world-famous filet, does anybody want to revise their choices? Because everybody was picking ribeye earlier. Yeah, this one was actually pretty good with the sauce. I think I'm going to change mine. Okay. I think I got to stick with my heart and go with the ribeye. It's got the most amount of flavor. It's got the most amount of fat in that cut. This is tender, though. I've got to say. Yeah, the tender gets me. I think for me, it would just depend on my mood. Because if I was in a mood to keep it more classy, you know, you're with your lady, definitely filet. But if you want to just, you're out with the boys, you're out with the boys by yourself, whatever, ribeye. I feel like the ribeye is the man cut. You go in, cut it up, eat it, and you don't give a crap where any of the juices go. The filet is the delicate cut. That's the date cut. It is true because when we were eating the ribeye, the corn was kind of going a little crazy. It was a lot on the filet. But with the filet, you can cut right through, less mess, better for a date. I do want to shout out to the Japanese people because they definitely have a way of remixing Western culture in a way that's super unique. It's still true to the foundations of steak, but it's definitely unlike anything you've seen before. And that's kind of what it is. Once you walk in here, the first thing that you feel is the ambience. This is the New York. Time is money. So you're trying to get in, eat, out, back to work. How popular is this place? Right now, what's really trendy in food is to take street food and hipsterize it. You're almost making street food more fancy. This is taking a fancy food, and you're more street-anizing it. You guys, in the comments section below, make sure you let us know other things that are fancy that could be made more accessible. Thank you so much for watching that episode here at Ikinari Steakhouse in the East Village. There may be a location coming soon to the city near you. I don't know. But you guys, that was huge. Make sure you let us know any other spots you want us to check out in New York City in the comments section below. Huge shout-out to Dan. Huge shout-out to Benson. And until next time, we're out. Peace! I heard about this steak mileage program. How does it work? We give each one of you a card. What you want to do now is basically download the Ikinari Steak application, which you have already. I got that. There's an app for that. Yes, there is. So once you get to the app, what you want to do is click the coupons button. Coupons. Try it with it. Yeah, you know we're trying to save that money.