Best Yakiniku with Phantom Beef Tongue at Sumibiyakiniku Nakahara

Thursday, December 14, 2017 0 , Permalink

Yakiniku!! Yes, I’m back with a fresh new story here. If you are like me, a guy who loves eating beef so much especially yakiniku-style (Japanese BBQ), read through this blog post will give you an instant reason to visit (or revisit) Tokyo soon. With my words, I guaranteed this “Sumibiyakiniku Nakahara” is the best yakiniku place I ever had in my life.

So far, you can tell that I will do a brief review about my visit here. I know this place once a while and this is my second time visiting Nakahara. However, it’s actually a different experience because Nakahara-chef just decided to renew the menu in the restaurant into courses. Let’s see what I did have together. Note again that I will express more details in Thai post. If you can read Thai, please switch the language into Thai for a better post. (Sorry about that!)

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Impressive Chef’s Table Experience at Florilege – My most favorite restaurant in Tokyo

This is my second restaurant review in this Blog. This time I visited Chef Kawate’s Florilege, a Michelin-star restaurant here in Tokyo. (EDITED: Florilege become two stars restaurant in Tokyo 2018) Florilege is also 14th rank in Best Asian Restaurant 2017.

I have to mention here again, I write more in Thai version when I do a restaurant review so if you can read Thai, I recommend you switch it to Thai version.

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Dry-Aged (2) – 2 Dry-Aged Beef after 2 Weeks

Thursday, March 2, 2017 0 Permalink

After I had to tolerate every time I opened my fridge for two weeks, it’s time for me to use an excuse to open up these two dry-aged beef chunks. This time, I got my friends to help me taking photos while I invited them to taste (or share risks). Thank to them, I am able to post several photos in this post.

Before you go on scrolling down the post, please make sure that it’s not soon to be your bed time or you already had a meal. Don’t complain me. Just go to bed (promise me you will come back.), my blog will be here. I will definitely pay a hosting fee on time.

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Dry-Aged (0) – 42 Days at Home Dry-Aged Beef

Saturday, February 20, 2016 0 , , , , Permalink

Since today is the day my dry-aged beef reached 42-th day, I decide to write a new blog after I stopped posting one more than a year. After I explained it to many friends, I decided to write it in words here. By the way, I don’t know the exact science behind this unless the meat became so fascinated. If you want to look up for more details, please try google the other resources.

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