hope you're having an amazing day it's
mark Wiens in Tokyo Japan and today for
lunch
I'm heading over to a restaurant that
serves a traditional version of Japanese
sukiyaki and sukiyaki is an amazing
Japanese dish it usually includes some
vegetables and tofu and thin slices of
meat which are all bubbling and and
juicing all together I can't wait to
have lunch and this is going to be a
traditional version at an old restaurant
in Tokyo we made it to the restaurant
and it's within this covered alley
market walking street and this is a
restaurant right here they have a very
old-looking glass cabinet with some
plastic meat slices of meat on display
and we're here a little bit early I
think they're gonna open very soon I
just missed it on camera but they beat
the drum when you when you walk in here
this is that amazing like traditional
feel to it
oh cool this is awesome oh yes we're
getting the job Japanese Michael we're
getting the japanese-style room thank
you before we've even ordered or tasted
the sukiyaki here I'm already loving
this restaurant and yeah they do have
tables where you can sit down but they
also have that traditional Japanese
setting we got that the Japanese potami
floors there's a nice garden outside we
just got our order and they have guten a
base set which is a beef set and then
you order rice and miso soup and
Japanese pickles on the menu see here it
says this is an old standing 100 year
old restaurant but I'm not sure when
this menu is made but I think it's it's
it's definitely over 100 years old and
you can tell it's over 100 years old
when you're inheriting that piece is
incredible oh now she's gonna light up
that the stove here
so first she added on the beef fat chunk
of beef fat well that's going to have
some incredible flavor and then there's
also shellac and in goes the beef
Oh mix a deep to dip dip in the rate'
and then he thank you we are ready to
start digging in but she did this so
quickly she added on this big chunk of
beef fat and then she put on some meat
she put on some some of the leek in some
of the mung bean noodles and then she
added on some of that beef and well she
did that so quickly but we have a number
of Browns we'll definitely have a few
rounds of this same thing and it's
getting cooked way too fast let me open
up my rice and what she said to first do
is mix up the eggs beat that egg oh and
this is the dipping sauce for sukiyaki
okay it's nice and neat
he said a one-bite er I think I think it
is okay I'm going I'm going into the egg
oh yes oh that is insane look at that
bite of thin meat and just dripping an
egg raw egg okay
oh wow well I just melt-in-your-mouth
George about you and so juicy
even though dipping in raw egg it might
seem a little adventurous or a little
strange but I can assure you that it is
just amazing it coats the the meat and
just adds an extra dimension of like of
extra richness like a saucy almost like
dipping like crab into butter but you've
been dipping marbled beef into raw egg
flavor is salty it's a little bit sweet
it's so pure and that beaut is just
ridiculous together as you can see from
that insane marbling action the lady
serving us she's also really nice and
friendly and she it she told me that you
take the spoon take some of that the
suzuki Aki sauce onto the rice and I
will probably go in for a for a leak as
well and I have to I have to dip it into
that egg then onto the rice oh that's
hot oh I love how it just stays bubbling
they also have some some vegetables over
here which I think I think it's
chrysanthemum greens definitely part of
what makes this so incredibly good is
this this lump here which is just pure
pure cow fat which just just slowly
bubbles in there and it starts to get
richer and oilier and can taste that
beef flavor it is insane I think the one
bite slice was a little that was a
little over the top for that quality of
beef it was don't get me wrong it wasn't
music but I think you could cut this
into quite a few bites this is a little
more done for my but that's because I
sat here and talked for too long you
gotta be quick about this go for my
other pieces of beef I'm gonna keep them
pretty rare I'm a I'm a rare kind of guy
and in the meantime what so hot Wow hmm
it just keeps getting richer and oilier
mmm the flavors are all mingling at that
in that sukiyaki pan right now time for
round 2 of the meet and I'm gonna add
some more of this sukiyaki sauce it's
starting to get a little bit dry down
here a little bit of sauce well that's
kind of thick on its own it's like a
it's like a little bit of a sweet soy
sauce blend okay I'm gonna go for this
piece of beef and just just look at how
insanely marbled this is you have to get
a a really close up look at that that
has to be like 95% fat with just streaks
of red meat in it I'm just gonna set
this in there let it just absorb for a
few seconds all right perfect
into the egg
a baby could definitely eat that beaver
it just is completely utterly soft no I
hope it no papa
next up that noodle that noodle has been
marinating in that that sauce and just
slow boiling for a while now it should
just be packed full of flavor that's
gonna be hot
that's a really really good point you
can add water thank you guys okay I
think it's good sticky a little bit okay
it starts to get a little bit sticky and
kind of burnt so you can add water to
scrape up all that net goodness flavor
but those noodles are good they're there
you have a real bounce to them we
finished off that round and the best
thing about it is that there's there's a
few more rounds to go I'm gonna grab
some more vegetables we've got the
chrysanthemum the chrysanthemum greens
are going in and some of those leek
because those leek leeks are the it's
the bottom stock so they take a little
while to cook and then another round of
tofu on the side here the tofu is
actually incredibly good too it soaks up
all of that all of that fat and oil and
thus the broth and then the noodles go
in and the beef there are a couple of
the small slices in the middle but then
on the edges here look at this piece of
beef oh okay that's how tender it is it
will just fall apart in your chopsticks
but look just just gaze into this gaze
into that marble set this right just
drape it it look they look like curtains
curtains of beef drink that right into
the middle there another another big
slice here that's the red marbled meat
the chrysanthemum greens the leek the
tofu that is just a that is so artistic
that is a that's a painting that I want
to eat
I think this round is ready I do not
want to overcook that beef okay
and definitely one of my favorite things
of yep about eating Japanese sukiyaki
like this is that raw egg it's just it
makes all the difference well okay the
beef makes all the difference too but
that egg dip like super-close I think I
got some milk on like
the beef just melt in your mouth the
like slightly slimy egg just coats it in
goodness their sauce well you can hear
the drum is when someone comes in you
they bang the drum once the sukiyaki
saucer is also very good
you can I got to control the balance of
it because you add some sauce and then
as it cooked it reduces and gets saltier
and sweeter and almost turns to like up
a sticky paste but then you can add some
water to balance that up the time has
come for my final piece of beef that
slab and for this one I'm gonna crank up
that fire I want to get the fire up I
want to get it really bubbling boiling
and then I'm just gonna gonna dunk that
slice of beef in there and just let it
let it simmer for a little bit you can
see that piece of fat lasted throughout
the whole meal and as that has kept on
simmering and it's almost like it almost
like fries but but boils at the same
time so it just releases more and more
flavor so sukiyaki is a dish that gets
keeps on getting better as you keep on
eating it it's sort of oils and absorbs
and just oh it's just everything you
could ask for in a in a thin slice of
beef and I did get another egg too I had
to I had to get another egg not you you
just need to keep on dipping
well oh that's a bite you're gonna want
to savor
oh it just melts in your mouth okay that
was incredibly delicious the the meat I
just still cannot even dream I can't
believe how marbled that beef was it
just almost pure fat but III guarantee
that it tastes incredible and it will
just melt in your mouth and then the
sauce and I love this is a just as just
a traditional Japanese style of sukiyaki
it's it's one of those restaurants where
where you would you almost would see
this in a movie it's the it's a
traditional Japanese style dining
amazing sukiyaki without our bill here
even the bill is in a pretty retro
looking little little plastic sleeve our
total bill came to ten thousand and ten
yeah and that was for two people we had
two plates of the special beef plus the
side dishes so it's a mid-priced
restaurant but well worth it for the for
the atmosphere and the food this place
it really this place really feels like
you're at Grandma's house the atmosphere
is fantastic and they have little
private rooms it's wooden
it's the red carpet oh and you pay up
here at the front thank you oh thank you
you like that I need a shoehorn
all right thank you thank you thank you
yeah that was such a cool sukiyaki meal
and they're all really friendly too and
this beef display cabinet looks like
it's been around since the beginning of
this restaurant classic one more thing I
forgot to show you is that the receipt
they printed off like a little a little
certificate a sukiyaki certificate maybe
this is a could this be like a old
traditional style receipt in any case
that's awesome I'm gonna keep this as a
as a souvenir a sukiyaki souvenir that
was fantastic