Wagyu Sukiyaki @ Ginza Wagyu Lab Sukiyaki, Ginza, Tokyo

 

I do not usually have wagyu beef. But when I do, I always have some seriously good eating. And today, it will be sukiyaki on the menu. Oh boy, here comes the fireworks. Wagyu has always been seen as something very luxurious and a bit of a decedent treat,. And rightfully so. The number of cows that qualify as wagyu are rare, the skill in breeding them too are also rare, and there is this mystique that it is the pinnacle of Japanese cultivation. 

Oh what do we have here?

They are not wrong, and the praises are justified. Once you have a bite, it is almost life changing. So hence it is not unexpected to see a dish with wagyu to already be expensive, even if at times, it may be just branding. However, when I found a sukiyaki place that serves it at a reasonable price, and at the center of Ginza of all places, I have to give it a try. 

A promising menu

One such place is Ginza Wagyu Lab Sukiyaki. The name leaves little to the imagination, where the people behind the establishment are well, experts in wagyu and sukiyaki. Me and my friend decided to get their high quality course which stood at 3400 yen. With various companions and hearing that the A5 beef used here is sourced from Sendai, it got my juices flowing. 

Off to a good start

The first part of the course is a 3 way starter set. It consists of clam soup, minced wagyu "miso" and pickled seaweed. All of them were actually pretty tasty. I have to give extra credit to the clam soup though. Although it was just a shot of soup, it was very flavourful and the seafood sweetness was something I really liked. A good start indeed. 

Glorious!

The next item on the agenda was the sukiyaki itself. The beef was absolutely stunning, with white patches of silky fat smothered most of the surface area. The pinkish sides, look like blossoming sakura, and the slices were dainty but still had substance. A person has 6 slices of beef, which total to 90gm. Of course, that is not what sukiyaki only consist off, as the other place consists of various vegetables, tofu and konjac jelly noodles.  

The non-beef parts seem pretty too

If you are not familiar with prepping a pot, do not worry as a member of the waiting staff would be there to assist you. The pan was first lubricated with wagyu tallow, which provides a nice aroma. Once the sukiyaki pot is hot enough, the vegetables are seared. And then the beef soon follows. A splash of sukiyaki sauce was then poured into to complete the dish. 

Oh my! Let it bubble!

The method in assembling everything was artistic, and so was the eating. The beef was astounding. And the quality of the meat was very top notch, with the meat actually falling apart once I picked it with my chopsticks. The sweet and salty sukiyaki sauce provided a savoury backdrop which was hard to describe.Well, the closest I can think of is honeyed dark soy if that makes sense. 

Trust me, this works. 

There is also a special way in eating this delicacy.  It is best to dip the hot ingredients with a beaten egg, as the flavour and texture can help cut out the grease from the items from the pot, especially the beef. The egg also provided an extra textural element. If you are a regular reader, you know I like a variety of textures. 

Noodles are always a good choice

In terms of carbs, I opted for a bowl of rice which seemed like a good choice. However, if you wish, you can get a serving of udon which will be put into that pot that has been loaded with that beefy goodness. A serving stands at 550 yen and I strongly recommend this, as the noodles gets infused with that liquid gold just perfectly. Do note that the white rice comes with the overall course. 

When it comes to beef, wine is always a good idea

What does not come with the course, but I strongly suggest you get is a nice glass of wine. I was not too sure what was the type that they given me, but the red wine was such a great partner with the overall meal. A glass stands at 600 yen. In the end, we ended our dinner very pleased. This is easily a place that I can recommend without qualms. 

There is even a reservation status schedule.
Do note that I came on a Tuesday so it was more sparse. 

But seeing that it is rather famous, it is best you get there early or get a reservation. It should be noted that the establishment is located within Hotel Musse building so please take note. Thanks Momoko for the recommendation. The specific address is as follows: 

〒104-0061 Tokyo, Chuo City, Ginza, 7 Chome−12−9 Hotel Musse Ginza Meitetsu 2階