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Washugyu
A delicate balance of fat and rich-tasting red
meat. It is like a piece of art. The beef they
use at Sansui-Tei is mostly Washugyu. Washugyu
is beef known for its high quality. It is the
combination of the essence of Japanese beef,
the Tajima beef and the Angus of United States.
They raise the cattle as twice as long, for
36 months, which ends up with soft meat and
fabulous marbling. Their particular preference
to high quality and cost performance is what
you get from raising cattle in your own company.
Sansui-Tei is still new; they opened in September
of 2004 but their reputation is high among the
gourmet women. The customers come for high quality,
and the restaurant does not fail to deliver. |
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Beef - Misuji
Misuji is the part of the beef located in
the corner of the shoulder, and you can only
obtain a few hundred grams of it per cow.
For this reason, many call the misuji the
phantom beef. You can see before you taste
the high quality of the meat from the marble.
What will surprise you is the texture. It
is soft, yet you can feel the fiber. Immediately
after will come the juiciness of the fat.
It is like a mixture of roast and the best
parts of kalbi. This is the only place you
can taste Washugyu misuji at an affordable
price. |
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Washugyu
Set
This is a popular menu item that includes
fat pieces of tongue, roast, and kalbi. You
can enjoy the texture and taste all at once
with this set. The fatty tongue has texture,
the roast has the particular richness of beef,
and the kalbi has juiciness that makes it
feel like it instantly melts in your mouth.
The sauce is particular too. There is sea
salt in sesame oil. The point is in using
sea salt, which emphasizes the taste of beef.
There is also a citrus ponzu sauce as well,
and it goes well with the rich roast.
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