【Wagyu 日山/人形町】老舗の皮をかぶった改革者！焼肉とも違う、すき焼きとも違う、肉割烹とも違う和牛の食べ方！

This is a hamburger using the neck of Hiroshima's black beef. The meat is the same area as the baked side and the inside. This is the neck. This is delicious. It's different. Is it now? Some people are frying. I hope you enjoy it. Thank you. Today, we have this meat. This is a hamburger using the neck of Hiroshima's black beef. This is a Chateaubriand of Iwate beef. Next to it, we have Yamagata beef. We have bread. This is a material shop that delivers 100 items. This is a healthy material. This is the best. I appreciate this meat that shines even when I am eating it twice. You can think that you can eat the best. I am running on an easy road now. There is nothing but a middle and low ride. The taste of meat is a puzzle. We cool down the meat in a certain degree. We bake the meat on a steel plate. Then we use charcoal to heat the meat. I think I'll give it a go. Oh, I'm sorry. You guys. You've been so hard on us lately. I can't get my fingers to hold it. You can just do it. I'll get my nails done. I'll make sashimi of Japanese beef. I'm going to make sashimi. I'll make sashimi of Japanese beef. I'm going to make sashimi of Japanese beef. This is the head chef. Next is Yamagata-kyu. Ham, ham. It's lined up in order from bottom to top. Let's decide on this. Ichigo-men. That's fine. Tamaya-san, do you know? It's a fatty meat salad. This time, I had a wedding with a special guest. He said he'd come next month. It's delicious. It's delicious even if it's half-and-half. It's delicious. It's a good match. I'm going to do it for the first time. I'm going to do it like a real thing. I'll have one piece of meat. Here we go. Just like the sashimi, I'm going to make the inside of the fish. Thank you very much. Is this spring roll? Yes. I'm going to make the liver stew spring roll. Oh, it's got hormones in it. That's nice. This is good. I think it's because we serve it to good customers. This is good. Why do you grill it in charcoal? The smell of charcoal gives it an accent. Japanese beef is delicate and you can feel it when you bite into it. When you bite into it, you can taste the smoky flavor. You can taste the smoky flavor at first, and then you can taste the smoky flavor. It's easy because you don't have to go to a professional kitchen. It's cooked in a double boiler. Thank you for waiting. This is a hamburger with neck and abalone. The abalone is cooked in a double boiler and softened. When you put your hand in it, the abalone extract comes out. This is the liver sauce. It smells good. You mostly grill it in charcoal. Yes, I mostly grill it in charcoal. The surface is grilled and the inside is heated. This is the cutlet. The cutlet is the same. The cutlet was the best. This is the soup. It was amazing when I was a student. I'm 80% sure. The sauce is also good. This is the soba that was cooked in a double boiler. The abalone was cooked in a double boiler and softened. I'm 70% sure. The noodles are suitable for someone's wedding. This is the beef tongue. It's grilled with soy sauce on the other side. You can only see the beef tongue. That's right. There are many types of beef tongue. We have beef tongue and sirloin of Hitachi beef in Ibaraki prefecture. We have beef tongue sukiyaki and sirloin ochazuke. Please enjoy it with rice. It's interesting. It's different from sukiyaki restaurants. I see. The sukiyaki is beef tongue. You can only eat sukiyaki with noodles. That's right. It's cooked in a double boiler. I'll put the rest of the eggs. You put the beef tongue in it. I'll warm it up a little. I'll put it on the rice. I see. I'll put chopped green onion and bonito flakes on it. It's beautiful. The sukiyaki is beef tongue, but I like it. I like it, too. This is a dessert. It's a rare canna cotta. Do you want to try it? It's a good dessert. I'm uploading videos about famous restaurants in Tokyo on YouTube. I'd like to do a lot of projects related to local restaurants, meat restaurants, and markets. Please subscribe to my channel and watch them. Thank you for your support.