It seems that I will not be able to have a dinner with my wife for her birthday, I took her to this restaurant N43 Steak House on the third floor of Bisse, Hokuyo Ohdori Center, Nishi 3 Chome, Ohdori, Chuo-ku, Sapporo City.
Dry aged beef is the big draw of this steak house.
is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, either the entire or half will be hung. Primal (large distinct sections) or sub primal cuts strip loins, rib eyes and sirloin are placed in a refrigerator unit, also known as a "hot box". This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderisation of the meat texture."
In this great holidays, the restaurant is offering its lunch buffet for 2,900 Japanese yen for a person.
It is so cloudy and windy today that it might be the best to spend our time inside the building.
I am so happy with so nice better half after she came back from long business jaunt to small islands Rishiri and Rebun.
I will post the photos of those island taken on her way to and back from the islands.
Beside, the flower arrangement on the left was displayed at the entrance of the steakhouse.
Mmmmm, me gusta!
Which do you prefer, Japanese Yakiniku or such thick beefsteak ?