【にくの匠 三芳/京都】三芳の肉割烹を食べずして和牛は語れない！これが最高峰の和牛を昇華させる和牛料理の頂点！ハイエンドな和牛を扱う肉割烹というジャンルの中で元祖であり最高峰なのが三芳！

The fat. The white part. It's delicious. It's delicious, isn't it? Is it okay? Yes, it's okay. Can you compare the taste of this one with Tato-san's? It's very sticky. This one is Tato-san's. This one is Toku-san's. Can you compare the taste of Toku-san's and Okazaki-san's? Toku-san's is like Sukiyaki. This one is good, too. Is it good? It's good. It's seasoned well. It's amazing. It's good, isn't it? The way he peels it off. He peels it off like this. It's been 43 months. This one is more sticky. It's sticky, isn't it? I'm using it all the time, so I'll make it bigger. He's eating a lot of Tajima. It's Kenshiro's. It's Tajima. This one is Okazaki-san's. It's Saharoin. I'll steam it. This one is good, isn't it? It's good. It's delicious. It's very good. It's good, isn't it? It's good. It's delicious. It's very good. I think it's best to eat it as sashimi. It's good, isn't it? It's sashimi. I can't eat Tajima of Ishigaki-jima and Tajima of Okazaki-san. It smells good. It smells good, doesn't it? How much does it weigh? It's about 350g. 350g? It's 1.5 million yen. It's amazing. This one is Saharoin, isn't it? This one is Saharoin. I'll make tartar sauce this time. I'll season it with soy sauce. Then, I'll put egg yolk on it. Then, I'll put tartar sauce on it. If the meat is this good, you don't need eggs, do you? I don't need eggs. I don't need eggs at all. I put eggs in the center of the truffle. You put eggs in the truffle. It's good. Who does this belong to? It's Okazaki-san. It's been 50 months. Kanna is the one who invented the flatfish. It's difficult. No, no, but I have a friend. It's harder to affect the ingredients than using iron. Iron is oxidized, isn't it? Yes. Iron is oxidized. But it's said to be good for sashimi. So it's the same as having meat in it. Yes. It's worth it. Yes. I have a good question. When I eat tuna, I feel a little strange. It has a fishy smell. I don't think there's anything like that in Okazaki. It's easy to eat. I think this is good. I love sushi, of course. If there was rice, it would be nice. But I think it's a little fishy without rice. I see. The inside and the top. Yes. It's a little different. The stress is interesting. I don't know where you brought me to. I brought you to Nishi-yaki. Yes. It's a warm place. It's warm and cozy. I'm glad to hear that. But it's a stress-free environment. It's a stress-free environment. It's amazing. It's Tajima's turn. I'll do my best. This is the sirloin that Mr. Okazaki gave me. When I put it back, it looks like this. I'll put it in the soup. I think it's worth to eat it with soy sauce. But, I think only Mr. Okazaki's sushi is good. I see. It's because he's Mr. Okazaki's assistant. That's right. I put it back like this. Usually, it's different when you put it in the soup. But, I put it in the soup thickly. I'll put it in the soup thickly because I want you to feel the unique taste of it. What is this? It's a bear. A bear? It's a bear with a different meat. I'll put it in the soup thickly. You don't know what it is, do you? I'll put it in the soup thickly. A bear? Yes. I think it's interesting. It's a food to eat fat. It's different from beef. That's right. It's a good thing to do. It's a fat. It's a meat of fat. It's a beef. If there are many red parts, it's the best. It's a 9 to 1 ratio of 8 to 2. But, if there are many red parts, it's a 7 to 3 ratio. It's a 7 to 3 ratio. I can't take a picture of it. How is it? It's a noodle soba. It's a salad. It's amazing. Is the soba delicious? Yes, it is. It's the best so far. There is a story here. I'll try it. This is a salad of Mr. Otazaki. I can only eat this one. It contains a lot of ingredients. It's moist. It's fine. It doesn't look like Tazuma. That's right. It looks like Yamagata. Don't you have a beef restaurant? Yes, I do. Where do you run it? I'm running it in Vietnam. I went there once today. I'm running it in Kobe on purpose. Are you running it in Kobe? Are you running it on purpose? Yes, I'm running it in a restaurant. It looks like Kobe. I asked the head chef to make Kobe beef. And he showed me how to make it. Kobe beef is the best. Do you have to cut it? No, I don't have to cut it. Do you crush it there? Yes. I want to eat it there. It's amazing, isn't it? There are many places to eat Kobe beef. I heard that. It's amazing. It's good. Matsuzaka's Chateaubriand. Chateaubriand of Kobe. It's the same broth, isn't it? Yes, it is. The same amount of water and food. I think so, too. Can I eat it? Yes, please. Thank you. It's perfect. I'm uploading videos about famous restaurants in Tokyo on YouTube. I'll upload videos about local restaurants, meat restaurants, and markets related to Kobe beef. I'll also upload videos about beef. So, please subscribe to my channel and watch them. Thank you. To be continued.