I ate Japanese cuisine "Yakiniku whole whole cucumber" that put Kagoshima made Kuroge Wagyu each part on a cow shaped plate

People who are familiar with "what part of a cow is meat" in the first place among a number of beef parts such as "Calbi" "Harami" "Loose" are considerable Yakiniku dumplings. It is a part of beef that is hard to understand unless it is examined, but a unique meat menu with meat placed on each part of the cow-shaped plate, showing which meat is eaten at a glance is Utsuda's "A whole cow crows"is. I was able to enjoy 18 kinds including Kagoshima made rare site of Kuroge Wagyu beef, so I actually went and eat.

Ushida (USHIDA) - Kisetsu Yoneda / Yakiniku [Eating Log]
http://tabelog.com/osaka/A2701/A270405/27023303/

GourNavi - Hirano Yakiniku Ishida (Ikuno · Hirano / BBQ)
http://r.gnavi.co.jp/c617300/

The address is Osaka-fu Osaka-shi Hirano-ku Yubaku 1-9-17. From Osaka Municipal Subway Tanimachi Line 's Kureriori Station, walk 7 minutes on foot, take Exit 2, turn left at the pachinko parlor toward the elevated left and go straight beyond the ions There is.


Before the parking lot of the shop, there is a big sign written as "Hirano BBQ", so you should not miss it. In the case of a car, you can park up to 9 cars in the parking lot.


The entrance is here.


There is a feeling of luxury in the passage of stone pavement to the entrance.


It is a shop where you can order your favorite meat from one piece. "Gyugyu" is a reservation-only menu so let me know that you have made a reservation in advance and have it pass through the seat.


I found a cold noodle factory that feels commitment not only to meat but also to noodles in the corridor.


Although it is one person this time, most of the seats can be eaten slowly calmly at the box seat of four people.


Alcohol can order beer · highball · chuhai · shochu · plum wine · raw makgeoli · wine · sake made from sake. It is comparatively price and conscientious price.


I have reserved "whole crowd", but even if you order from the menu separately, it is OK.


I will order a drink and wait for the arrival of "whole crowd". There is no air intake facility on the ceiling, but since there is an air inlet around the net, the clothes never smoke. The heat source is gas fires.


First the sauce was brought. The upper left is sweet spicy barbecue sauce, the small dish on the side contains lemon · Satsuma soy sauce · salt from the left.


In the middle of that, "whole crowd" arrived. It is exciting just by looking at what plate meat you will taste at a glance. It also contains vegetables such as carrots, onions, pumpkins and so on. All the meat excluding the lice is sublimated with rock salt, but if the taste is weak, I will scrape rock salt and adjust it. All the meat is a single mouth size, the total amount is about 180 g to 200 g so it may be possible for a woman to eat alone.


Wasabi that tightens the taste of meat on the forefoot ......


There is rock salt on the hind feet and it is okay to cut it off when you eat.


Although "intense brain warfare is overwhelming" from which "should start from ... ...", you can firmly plan a strategy by describing each part placed on the table. In this time, we compare the normal part with the special part and so on, and decided on the plan to finally start to rare site.


That is why I used oil from beef tallow.


The first thing is from "Tsurami" which is a cheek meat placed around the head. It is seasoned with salt sagar and it is a part that increases umami as biting chews.


Just a while. There is a scent that invites the appetite of salt sagar.


Tsumami was a crunchy texture, and it gave a taste like chewing but it was a part I wanted to eat with a bigger cut.


"Harami" in the standard part of the grilled meat is meat whatever you see, but one kind of hormone on both side parts of the diaphragm. When you think "Where is the diaphragm?", You can see immediately that it is around the middle of the torso thanks to the cow-shaped plate.


When I was baking, grease overflowed.


A part where the sweet saga is well matched with meat with a good texture.


Subsequently to korean "karubi" which is a staple of yakiniku and "tokusaru karbi" next to it.


I baked Calbee with Garlic Buds.


When you eat it with plenty of sweet sagger, you will realize that "you are eating yakiniku anytime."


It also carries "Special-purpose Calbi". I would like to try not to burn the good meat too much, but even if you bake it too much, the raw feel will become too strong, so you have to find out how exquisite baking is. Pay attention to the meat even with Tong with one hand.


Extraordinary Calvi is a rare site also called "triangle rose" where sashi entered cleanly. When you eat with wasabi and Satsuma soy sauce, you can melt fine quality fat with amazingly soft fleshy in your mouth. I was surprised that the taste of the meat would not be defeated despite sweetness and heavy soy sauce.


"Upper Calvi" of a part with sweetness with a lot of marbling feeling ... ...


I will start with "furry ribs" which is the meat around the ribs.


At the same time. In order to monitor the burning condition of meat and to eat freshly baked freshly baked fish, you should only bake 2 people at a time.


Upper Calvi can melt in the mouth with marbling, but I was able to reconfirm how superior Calvi was a fine part.


Although middle-over-calf ribs have a lot of fat content, they are characterized by a tasty texture. It was probably better for sauce than for salt.


I ate a draft beer after thinking that "I regret if I eat such good meat," I ate so far. YakinikuPeople who eat white rice and people who do not eatIt was a moment when I felt that "It is unnecessary to have good meat with rice" at the time of drinking a bottle.


At the same time I ordered a salted cabbage (290 yen including tax) to make my mouth fresh.


Because the oil was a lot of salt sagger, it was not refreshing, but as the meat continued, I feel delicious the texture of the shakijaki is always better than usual.


I will return to the meat. Next is "roast" that you bake and eat the most deliciously ... ...


I will bake "upper loin" which is characterized by a soft, thick umami.


The left is the upper loin and the right is the loin.


Rose has a plump texture.


When I tried eating with rock salt on the upper loose, I felt the power of the rock salt so much that I murmured it as "what is it delicious" by one person. It complements soft meat quality and umami casually and maximally.


I will challenge the three kinds of looses "special loin".


Also when I tried it with rock salt and wasabi, it was a well-balanced part of melting fat and meat that was not overly persistent.


The fine lean "rum" leading to sirloin was a flavor that seems to be an American steak when it cuts big.


"Marusin" and "Makura" of a slightly unusual part are both meat flesh.


Marcin is a modest fat and it is a very popular part for women. The meat quality is exactly good stiffness, the aftertaste is not greasy so I can eat a lot.


McLa is a texture with elasticity, but an interesting part that the texture is fine. I ate it with salt, but it should suit well.


"Helle" which is the part around the center of the softest torso was edited inadvertently without reading the explanation, but when eating with the strength to chew ordinary meat, the teeth and "teeth" crash " Soft enough to cause it. I did not know what happened for a moment, and I was surprised that "the meat has disappeared!"


If you eat up to this point, only leave a scarce part to wait. Although I have eaten only one by one, there is no sense of unsatisfactory.


A rare portion under the waist "Ichibo" has beautiful marbling.


Although there is a baked condition, the surface is a very juicy taste with a texture like "squash". By the way, the wasabi wasabi is pungent and modest, so it is never too overworked by wasabi even if you put it on your meat.


"Hyouchi" is the sweet part where the fat grew the most in peach meat.


I thought whether the taste of grease is strong or not. I was able to feel the fine quality fat smoothly in my mouth. This should be delicious with soy sauce and wasabi.


"Kai no mi" is a scarce part of the side of the side from the flank.


Although it was said that it was so soft that it could be cut with chopsticks, it was not enough to make it two in chopsticks.


Despite being overflowing when chopsticking with chopsticks, it is characteristic that when you eat you feel a lot of sweet fat. Meat quality is soft next to helmet.


"Misji" of the rare site on the upper side of the forefoot.


It is a part that can enjoy the taste of the meat, a part that can feel sweetness and umami not in other parts.


The end is "rice cracker" of a rare part characterized by calm marbling. This is a part that I do not see much even in other yakiniku restaurants.


It is a part that it should have felt meaty texture when eating with rock salt only, but it melts at the next moment, it is a very elegant taste. Kole was the best among the 18 kinds.


That's why I finished all parts. I guess the cows did not think that they could eat the whole body, one by one. Satisfaction is terrible after the complete meal, but since my hungry became vacant after I got home, "gyugyu" may be slightly unsatisfactory for one male.


In addition, because it is perfect for accompanying yakiniku, because Pu'er tea was all you could drink for free in Usuda, we ordered a cup after meal and could smile.


Although it is costly to order various parts individually, the price is 2880 yen including tax including tax, which should not be expensive although it is not a handy price. In Ushida, you can eat yakiniku that you can not experience elsewhere, say "eat while studying meat", but since "Gyugyu" can not be ordered even if you go on that day, do not forget to book if you go Be careful as you do.