After baked ripe meat, I went to the Royal host to eat steak that wrapped in foil and confined meat juice and umami

A juicy and soft texture steak that prevented grilled meat from running out by resting the baked meat "Mature Angus ribbed steak ~ Tennessee gravy sauce ~"American cuisine including 5 items and domestically produced strawberries"Strawberry crepe sauce ~ with vanilla ice ~Four items of dessert such as "Royal Host" will be on sale from December 11 (Tue). Since I had the opportunity to taste ahead of the release date, I decided to try the actual tasting.

American cuisine using Angus beef etc. CAB certified more delicious steak with commitment Recipe Start selling at the Royal host store nationwide from December 11 (Tuesday) ~
(PDF file)http://www.royalhost.jp/information/pdf/121122_01.pdf

Have a sweet and sour strawberry dessert! Four domestic strawberry desserts are on sale December 11 (Tuesday) Start selling at the Royal host nationwide
(PDF file)http://www.royalhost.jp/information/pdf/121122_02.pdf

Arrived at the Royal host to be the tasting venue.


The American cuisine menu tastes four products "Mature Angus Riblose Steak - Tennessee Gravy Sauce -" "New Orleans JAMBALAYA" "Scallop, Shrimp, Swordfish Spice Grill ~ Cream Spinach" ~ "Cajun Gumbo Soup".


This is aged Angus ribbed steak of 11 oz (about 310 g) ~ Tennessee gravy sauce ~ (2814 yen including tax). It is terribly thick. High in rare value in AmericaCABCertified Angus beef is used.


Because the inside is so soft for appearance it is not too difficult to cut with a knife.


The surface is crisp but inside is juicy and overflows with grilled meat juice. There are a lot of lean parts, the flavor of the meat is firmly confined inside, enough to eat. Although the taste is rich, there is no habit peculiar to the meat, so you can continue to eat steadily.


We used gravy from cooked meatGravy sauce, Whiskey's "Jack Daniel"The original sauce that has the rich combination of it is applied. Many of the steak sauce has strong sweetness, but this sauce is modest in sweetness, and the umami of the meat is never sacrificed. So, plenty and OK.


In addition, if you put on a cream of Refall (horseradish horseradish), you can feel the flavor of wasabi that goes through your nose, but it is not too painful. You can enjoy tasteful mouthfeel so that you can not feel the volume of meat with accents of hot spicy.


It is quite full-fledged taste for the price because it sticks to cooking methods in addition to good meat quality.


We devised not to miss the original umami of meat by cutting meat that had been aged for about 40 days from the block state at stores.


In a typical restaurant, it is common to bake with grill from the relation of cooking efficiency, but this menu cooks one by one in a frying pan.


Firmly grinding the eyes on both sides ......


Heating in the oven.


And the most important point is wrapping baked meat with aluminum foil and resting about 3 minutes to confine the meat juice.


By doing this it calms the gravy and seems to prevent umami from escaping with the meat juice when cutting it. I was surprised at how cooked it took a lot of trouble putting on a warmed plate.


When I asked in detail, it is because the general family-style steak is making juice while letting the meat juice drip on the iron plate because there is a circumstance that "If you do not do it, you can not quickly accomplish a large number of customers" There is a difference in blatantly if the real way of the steakhouse style like warming the plate like this cooking method this time so that the meat juice does not spill and exit it is the better meat in fact It is said that it comes out. As a matter of concern, because it is not made, it is not always Atsuzu, so complaints "It might be cold!" May come and the opposite point was completed. Rice beef which is thick and soft and gravy comes out "rather than a steak is the correct answer, and yet the source is not a solid sweet system, so it is a dish that is pretty much a" taste "game. Even though it is high even in the high waiver menu it is even more expensive, but it has reached a level worth trying once to eat, you can realize another extreme difference completely different from Wagyu beetle.

This is New Orleans JAMBALAYA (1134 yen including tax). Appearance is like fried rice, the scallops, shrimps, squid, chicken and other items are big anyhow.


The taste of spice is stuck firmly in apples and rice, and it is very rich taste. It looks like a fried rice made at home and it looks good, but this is good with this feeling.


Everything is big and eating is enough. The taste that the spice is working is likely to be divided according to preference because of the habit is strong, but this dish is not too painful, and the sweet and rich sauce fits well with rice, so when you see the real thing "Is this something like this?" There is a feeling that when eating, there is a complicated taste depth which can not be thought from the appearance, the scent is also very good, so the gap between the appearance and the taste is quite good in a good meaning, so "Royal host っ ぽ いYou can feel ". Even one head is missing even if it compares with homes, frozen foods and other similar menu of the same price range.



Next is a scallop, shrimp, swordfish spice grill ~ with cream spinach (~ 1239 yen including tax).


Shrimp and body shrimp with thick walls


This scallop scallop of thick and powerful flavor


You can enjoy a variety of flavors with soft, delicate and crispy taste swordfish. The smooth source with spinach is perfect for the tasty seafood taste, creamy taste. Although two items so far were deep taste, this is an elegant seasoned seasoned with a slightly different preference.


I will try on mini gumbo soup & salad (about 399 yen including tax) that comes about set menus.


Gumbo soup is a soup made with spicy seasoning by adding sausage and rice to vegetables such as gumbo (onions), onions, celery and green peppers.


Although the flavor of spice is felt well, the taste of vegetables, especially the taste of rose, is on the front. Not only spicy but also vegetable umami is melting into the soup, and the soup has thickening, so you can enjoy the taste mixed with the umami of the ingredients thoroughly.


Keijun gumbo soup (451 yen including tax) which becomes normal size is on the left. Compared to the mini size container of the set menu on the right, it is getting larger. First of all, check the taste with the set menu and enjoy it if you like it. Since rice is also included and it is good for your stomach, it seems to be suitable for when you are hungry.


My stomach is full, but dessert is different. This time I tried trying two items of "strawberry crepe sauce ~ with vanilla ice cream ~" "strawberry brulee parfait".


First of all, from "strawberry crepe sauce ~ with vanilla ice ~" (609 yen including tax). A crepe sauce of orange-scented sauce is accompanied by fresh strawberry sauce.


Strawberries are used differently for different areas, and Kyushu / China area "Fumao, Sagara Honka, Hinoshu (Kagoshima prefecture only), Satsuma Otome, Kansai area "Amourou, Father's fondness, Red cheeksTokai · Koshinetsu area "Aomoru, Akihime, Tocho-tome, Red cheeks, Saga honka, Echigo Hime (Niigata prefecture only), Kanto area "Amateroo, Tocho Tome, Tohoku / Hokkaido area "Tocho Tome, Toyonoka IkkoAll domestically produced. After listening to various things, it is still difficult to arrange these strawberries at the current time, it seems that the buyers of Ruijo gathered with considerable hardship. Not limited to this type of family-oriented family chain system, "number" is quite necessary, so there are materials that can be used and materials that can not be used, no matter how much time you can make delicious menus, if you can not arrange materials It is impossible to do so, it is truly said that considering that, it will bring all these things together.


Melted vanilla ice is also a source.


A rich taste with sour and sweetness in harmony, the aftertaste is soft and soft.


Melted vanilla ice cream stains in the fabric, you can fully taste the rich sweetness.


Last is "Strawberry Brulee Parfa" (682 yen including tax). Compared to the syrup on the plate, the height is like this.


Strawberry at the top


The caramel on the surface is crisp finish.


Creme brulee has a flavor of eggs Good gentle sweetness and scorched caramel bittersweet are contrasting and good.


Below that, salt caramel ice, strawberry ice cream, cookies etc. It is not a puff or a cornflake, but a cookie is used and it has a sense of volume.


At the end is a vivid taste of sour strawberries, fasten it tightly. There is a considerable volume, but since it is composed of refreshing taste from richness from top to bottom, I was able to eat until the end with a strange though full. As the Royal Host tasting party is as big as everyone sees, as the majority of attendees become last, it will be in the "Taberarenaiyo ......" state, but in spite of this amount everyone finished the parfait this time . Clearly corrected various fine disadvantages of past parfait and it was perfection degree that you can eat not only women but also men without problems.


Although all are high level as a taste, especially "aged Angus ribulose steak - Tennessee gravy sauce ~" is about twice the price of other dishes, but only as much as a high-class restaurant It is recommended, because you can enjoy the taste that the meat umami was fully drawn out.