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7-Course Wagyu Omakase: Beef Ear, Tongue, Heart and Sweetbreads Selected By The Chef The Meat Show

7-Course Wagyu Omakase: Beef Ear, Tongue, Heart and Sweetbreads Selected By The Chef The Meat Show

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Rating: 4.0; Vote: 1
Today on The Meat Show: Japan, host and professional carnivore Nick along with chef Chris Jaeckle and Musubi president Yuko Suzuki sit for a seven-course, nose-to-tail tasting menu at Yamagataya
Date: 2020-05-20

Comments and reviews: 10


So for you guys who've never had tongue, ear, heart, and liver, you're not missing out on much. I went to Tokyo and had them all in a 4 star restaurant, I didn't like any of it except for the ear, tail, and cheek. The tongue was identical to the cheapest strip with a hint of old cheese in there. The ear (I had both under and main) was chewy, similar to beef jerky, but the under was identical to fat caramelized on a steak. The heart was dreadfully horrible: it felt like it was made out of sand that sucks all the moisture out of your mouth with the taste of super concentrated blue cheese. Liver was even worse with similar taste but spongy. The cheek and tail tasted like beef, the rest is an acquired taste of eating rotten meat.
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The average westerner's palate is just too limited and untrained. Food has to be of certain texture and smell that they recognise or they won't eat it. I'm using the word westerner because many Asians born and raised in western countries can be just as bad as the Caucasians. The average (non whitewashed) Asians on the other hand, have learned since young that food doesn't have to smell good to taste great. And we love a variety of textures from the slightly chewy tripe to the gelatinous tendon and even to the slightly mushy brain.
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it's just because westerners doesn't have respect to the animals they eat that's why you there haven't tasted anything like that yet. you all just eat the fillet and the rest is just belongs to the trash. it makes me puke how could some asians look at you like some sort of better culture. you are all just a bunch of whining creatures over little things.
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Why would you want the tongue to taste like a piece of steak? If I'm spending that much money, I want the tongue dish to exemplify beef tongue flavors, not steak. Otherwise I would have just went to the plethora of other restaurants in Japan that serves great steak.
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Some of the things he says are really unnecessary to be honest. Saying 'Its very meaty' when eating meat. Like no shit if it doesn't feel like meat what are you eating. Other than that, love watching you guys eat.
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tongue is extremely nutritious, strongest muscle is the body with incredible blood flow, so many micro capillaries delivering fresh nutrients to the meat. Extremely high in protien, cholesterol and vitamin B
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How is it possible for those cuts to be so much more tender than they are in the rest of the world? Is this something the rest of the world can copy, or is it really breed and location dependent?
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That just looks incredible, i hear your description of the meat and i can almost taste it. What is the name of this restoraunt and how much is the price of such omakase?
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Wait, what did the Oxtail taste like? They just talked about how odd it was to grill the cut of meat and then they cut to the filet. I wanna know.
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In the US the japanese chefs are so uptight, they dress like a chef and doesn't break character, this japanese chef is wearing a worn out jeans short.
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