Quote:
Originally Posted by kindlekitten
You mean you don't have Japanese steak houses in.... Japan!?  |
Quote:
Originally Posted by maianhvk
I think Stitchawl means they don't toss food around?
Red Bull.
(I really need to rehab...)
|
I mean BOTH! Sure there are steak houses, but NOT what you see in the States. The typical 'family style' steak place serves a cut that looks sort of like a sirloin that didn't grow up. An 8oz steak is hard to find, 6oz is more common. Usually 1/4" thick and served with four french fries and two boiled broccoi Florettes. Meat isn't cut the same way here. You can't go into a supermarket and find T-bone, sirloin, New York Strip steak, etc. You find steak, but it's already been sliced into thin strips. Until Costco came to town, I only saw Western cuts in Outback or Tony Roma.
Most steak places serve their steak, especially Kobe beef, pre-sliced into bite-sized pieces that YOU cook on a grill built into your table, bite by bite. You are served a plate of raw meat and veggies, and YOU do the cooking as you eat. Very common all over. While there ARE the sort of places you are thinking of, they are few and far between. If you do a Google Image search on 'Teppenyaki' (which is the name of the style of cooking) almost every image shows western diners but Japanese chefs. I only know of one such place in my area, but more in the 'entertainment districts' downtown.
There ARE places where the chefs DO cook in front of you, but these are not steak houses. They are more like pubs with small dishes of food, tapas style but with Japanese foods. You might order 5-15 dishes while you sit and drink, the chef making them one or two at a time, often serving them on a long-handled 'pizza pell' to the different people sitting around the grill. You usually are not permitted to stay more than two hours... even if you are steadily eating and drinking... Weird!
Stitchawl