North 43 degree Steak House in Bisse, Sapporo City !

by Kazu

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.
URL:  http://www.43steakhouse.jp
Dry aged beef is the big draw of this steak house.  

 On "Wikipedia", "Dry-aged beef 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."

Dry aged beef may not so familiar with Japanese people but I think it started to grb the heart of Japanese people.
In this great holidays, the restaurant is offering its lunch buffet for 2,900 Japanese yen for a person.

 A pot of clam chowder and consomme were the starter.Both of them worked enough to stimulate our appetite and stomach.

Healthy and beautiful salad can be arranged by our selves on the dishes.

 Pickled veggies, cabbage and cucumber salad, a pot of gratin, shrimp cocktail were so nice to have before having thick beef steak.

Smoked-salmon, octopus carpaccio were placed next to the dessert.

 Grilled chicken, tasteful ham, Asian hot salad with petit tomatoes, boiled prawns flavored with Mayonnaise can be savored before and after having beef steak. But I do not think it is possible for females to try all kinds of dishes before the main dish.

A sizzling dish of the dry aged thick beef was brought to our table and mashed potatoes with  spinach boiled with creme was served. We were ready to fight!

 The steak was flavored with salt, pepper and fermented butter. The staff of the restaurant offered us medium-rare but I recommend medium in this restaurant albeit even the medium-rare has the crispy surface. We were remembering the same kind of beef steak we have in Honolulu. I may prefer the one in Oahu to this.

Chocolate cakes, milk pudding and creme brulee were the dessert. Each of them was so nice for the lunch buffet of 2,900 Japanese yen. As I forgot to use a coupon for 10% discount at the cashier, we have to visit this steakhouse again in the near future.
It is so cloudy and windy today that it might be the best to spend our time inside the building.

It must have be so tough to spend time without my wife on such lovely day;)
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!

The waiting bar near the entrance seemed not to be used for a while.

As I failed to take the photo of whole dish of the beefsteak, I post the photo on the menu with bright color.

Which do you prefer, Japanese Yakiniku or such thick beefsteak ?