In the guts of Ginza, amongst skyscrapers and designer stores, awaits the Chuo-branch of Ginza Steak, a high-grade teppanyaki (iron pan grill) restaurant known for, you guessed it, steak. It’s just two minutes from the Ginza Station and, like all positive dining restaurant, Ginza Steak’s interior feels distinctly different from the noisy city just outside: soft jazz music, a wine cellar stocked with one of the best wines from everywhere in the world, and two large, curved teppanyaki grills, lit under low, golden lighting. A part of the attraction of Ginza Steak is the spectacle of all of it. Thirteen people can chill out at each grill table, with the chefs on center stage as they prepare one of the best wagyu beef behind the grill.
Absolutely the highlight of Ginza Steak isn’t its elegant ambiance or the live preparation, but something we’ve never heard of: the melt-in-your-mouth A5 kuroge wagyu beef is all-you-can-eat. It sounds crazy as it could simply be too expensive — even sous chef Hiroshi Kobayashi thought the thought insane when first asked to work at Ginza Steak six years ago. Answering people’s dreams of eating as much premier steak as their hearts and bellies desired, Ginza Steak opened to satisfy its customers’ cravings, all while keeping prices reasonable.
The key to keeping their prices reasonable all lies in how they purchase their beef. As a substitute of shopping for specific parts of the meat, say the tenderloin or the fore rib, they buy, quite literally, the entire cow. By working directly with wholesalers, Ginza Steak is capable of buy kuroge wagyu beef for a fraction of the worth you’d pay selecting select parts, as most restaurants do. With this method, customers can enjoy a wide selection of kuroge wagyu in an indulgent buffet.
Upon talking concerning the art of cooking in front of an audience, Chef Kobayashi explains that getting behind the teppanyaki grill is just as much about customer support because it is about skill as a chef. Not only is there no hiding from the shoppers, you furthermore mght should have a watch out for the pace at which they’re eating; what they don’t appear to enjoy, in the event that they need a drink refill – truly, anything that may entail the job of a certified server. As a chef trained in French cuisine, Chef Kobayashi explains that switching to teppanyaki was no sure bet. Working in several French restaurants, back when the Japanese culinary world barely knew the difference between Italian and French cuisine and butter was a scarce ingredient, and even studying in France for a few months, Chef Kobayashi was present in Japan’s youth of Western culinary development. Even then, when first training at Ukaitei within the art of teppanyaki prior to arriving at Ginza Steak, he was incredibly intimidated by the intent stares he can be subjected to when standing behind the grill.
Now, several years later and an authority of the iron grill, he’s the one to coach incoming cooks. Considered one of the important things he warns his team is that there isn’t a excuse for not chatting with the shoppers. He diligently ensures that every chef is capable of explain every a part of the meat, and might assess the satisfaction of shoppers while delivering the right steak. When asked how he interacts with foreign guests, he responded that he exerts the utmost take care of all customers equally. He finds that, as someone within the service industry, having the ability to read the physical cues in someone’s body language is a given, and that, no matter nationality or language, he strives to offer one of the best experience possible to anyone who might step into his restaurant.
There aren’t many places where you possibly can have the best-quality wagyu beef, and lots of it, without breaking the bank. So the following time you’re within the mood for positive dining, and so famished you could possibly eat a cow, make a journey to Ginza for a buffet experience you won’t forget.