Thousand apologies for the late posting. Been really busy with life and work. Got food poisoning few days ago and also now preparing for my wedding arrangements.
I was invited weeks back for my first experience with Kobe Beef. I tried Wagyu Beef before but Kobe Beef was my first.
Kobe beef (?????, K?be B?fu?) refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hy?go Prefecture, Japan. Kobe beef is renowned for its flavour, tenderness, and fatty well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki, ground hamburger patties and moreIn accordance with popular belief, the cattle are fed a beer a day, and they are massaged with sake daily and brushed for setting fur, and fed on grain fodder. When the cattle are ready for slaughter, they are slaughtered in a humane and painless customary way in order to keep the meat tender and at its highest flavor. – Wikipedia
The restaurant itself was nice. Brightly lighted and cozy. Every seat had this “personal” hot pot so it was very hygiene. We were then greeted by Ms. Tam from Nagomi. She was super friendly.
We waited no more and ordered our foods.
Every set comes with this huge mixed vegetable platter. There was no lackness of “green” in the set. Healthy….
The chicken broth… The chicken broth was one of the key essense of shabu shabu. The combination of the broth and the meat will create an ultimate shabu shabu experience.
They explained carefully which broth was suitable to which meat we ordered.
The thin sliced duck meat. The meat was then mixed with the egg and dipped into the hot pot. It was good.
Beef Rib Eye was good as well. It was addictive!
The star of the night, the Kobe Beef. Before even eating it, you can already see the difference of the texture of the meat between the kobe beef and the rib eye.
I dipped the Kobe Beef softly to the hot pot and slowly I put it into my mouth. The feelings were like… were like… “flying”…
I understand why my Japanese friends used to tell me that eating Kobe Beef will feel like flying. Words were so hard to explain but the taste was out of this world. The meat was soft and tender and it was amazing.
Now, I understand why this thing is so expensive!
Ms. Tam was nice enough to ask the chef to demonstrate the proper way of cutting a Salmon Fish. Since he was so serious in his work, I made him laugh.
Simon Seow, Me, Rebecca, Rachel…
It was a wonderful experience. Thank you Nagomi Shabu Shabu for the invite. Will go back there again.