
Gyusai Restaurant - Japan
Client:
Year:
2022ๅนด
๐ I had the pleasure of visiting Aoyama Gyusai, a small and quiet restaurant in Tokyo, specialized in Hitachi Wagyu beef*.
I ate at the counter enjoying a fantastic teppanyaki performance by chef Nishigai Kiyoharu san.
For my first time, I tasted Hitachi Wagyu tenderloin and it was a very nice experience!! It had the right level of marbling that enhances the umami flavor and makes the meat experience truly pleasant. I complemented it with a variety of dishes made with seasonal Japanese ingredients.
The staff was really nice and professionals.๐๐
I want to especially thank Chef Nishigai, Kiyoharu san, for his excellent professionalism and great kindness. ๐๐๐๐It was a pleasure meeting you and I hope to visit you again!
*Hitachi Wagyu, only from Japanese black cattle, raised for more than 30 months in the Ibaraki prefecture, has a quality rated 4 or 5 of class A or B according to the scales of the Japan Meat Grading Association.
Lean Gentini ๐ฆ๐ท๐ฆ๐ท๐ฆ๐ท#meatsommelier



