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senselessviolets · 8 days

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“dream a little dream of me”

Roman Roy x Fem. Reader

Rating E

Word Count: 2.3k

AO3 Link

WARNINGS:

EXTREMELY dubious consent, somnophilia (reader is in and out of sleep), sleep/drunk sex (both Roman and Reader are drunk but Roman is more active/the one initiating during encounter), smut, alcohol, language, implied Roman eating disorder, erectile dysfunction mention, pervert!Roman, needy Roman, no uses of Y/N

Author's Notes:

A oneshot by @cum-a-calla opened my eyes recently and I realized “Roman + somno” might be my peanut butter & jelly. Like wow. What a concept. Jokes aside, this fic is dark so PLEASE be wary of the warnings above. <3

Summary:

Post-S4, Roman and Reader begin to date after working at Waystar Studios together. While they bond and flirt more and more, he continues to keep her at bay. One night, the two get extremely drunk at his apartment and suffice it to say—they both wind up getting what they want.

This was maybe your third or fourth time sleeping over. You honest to god never thought you’d make it this far. For all of his gross jokes and sexual provocations, Roman reviled intimacy.

It’s why when he first started to court you; you were so taken aback. You’d been around; you knew what the mumblings were about his ‘eccentricities’. You were the Director of Creative Affairs at the Waystar Studios L.A headquarters. A position you were remarkably young to have; your famous two-time Oscar-award-winning actress mother and prominent movie producer father having nothing to do with it at all.

Following the Gojo acquisition, Roman withdrew from executive operations, accepting the fact he no longer had a place there. That and he outright refused to be in the same room with Lukas Mattsson.

As such, he returned to the entertainment side of things (this time with no Frank to boss him around) and went back to living in L.A around the clock. Things hadn’t changed much in the three-year hiatus he had from working at Studios.

Well, except for you.

It was only in his absence that you got your job. You wondered had he been around during that time, if he would’ve made a stink over your dad pulling the strings and landing you the job. A practice that was completely foreign to him, no doubt. Of course with it being Roman, you knew with full certainty the answer—yes. Because who was he if not the world’s biggest hypocrite/walking contradiction?

You found this to be even more apparent after your first date. Roman made a point of booking the two of you a reservation for the most high-end, gourmet French restaurant in the city. Even though when the waiter came around to your secluded table with the 16 oz beef ribeye he’d ordered, Roman did no more than fidget with the garnish on the plate.

While on that same date, though he’d surprised you at the beginning of the evening with an ornate bouquet of red roses and white orchids—he didn’t deign to even so much as hold your hand the rest of that night.

Three months later, you and Rome had exchanged a myriad of kisses and flirtatious squeezes around the office. The suggestive texts the two of you exchanged, making tempting offers and filthy propositions. All of that build-up only to result in chaste nights in at his flat, eating takeout and bitching about the latest tentpole flop your studio was in the midst of developing. It could be worse, you thought. To say your needs were being met, though, would be a lie.

Tonight was different. Tonight was heavy.

The two of you had spent a good portion of the night sprawled out on the wooden floors of his living room, talking about nothing and downing a Japanese whisky neither of you could pronounce. The taste hadn’t left your mouths. You wondered if his would taste the same.

After deciding to turn in for the night, you gradually make your way toward the master bedroom, stumbling over yourself. He stops you from colliding into the wall several times. You and Roman make the most obnoxious-sounding cackles as the both of you hap-heartedly flop onto his Hastens Superia bed. You let yourself fall deep into the cotton wool mattress, landing somewhere between sleep and a drunken haze.

You feel yourself be pried out of this state as a force slowly turns you so you’re on your back. You can tell by the faint outline of his fluffy hair that it’s him. In this lighting or lack thereof, you don’t really know for sure. You give a weak smile, maybe even whisper a small “hi”. He waits to proceed until the expression has fully faded from your face and the heaviness in your eyelids takes over. His lips made rough with the scratch from his beard, are forcefully pressed onto yours. Once again, you are ripped out of the peaceful purgatory between awareness and slumber you’d just been slipping into. It’s hard to not liven up at the wet sensation of his tongue slipping past your lips.

Roman hadn’t ever kissed you like this.

Using your chin, he pries your mouth with his index finger so it's more open to him. Briefly, you consider gliding your tongue along his own, to reciprocate the motions, to achieve the taste you yourself so desperately craved. But you didn’t want him to stop.

To get in his head like he had a tendency to. To sever himself from you yet again.

So you remain still. Pliant. His.

Meanwhile, his one free hand has wandered elsewhere. Roman’s fully straddling you at this point so you can feel a firmness in between his thighs that hadn’t been present before. The hand alternates from palming himself to cupping your bare mound. The chill of his fingers causes you to flinch. You suppose in the arduous journey to get to his bedroom, you must have lost your bottoms. You don’t entirely remember having ever taken them off yourself.

It would remain a mystery.

The oversized white button-up blouse of yours has opened itself to Roman and his gaze. He moves the opposing sides of the fabric so they’re no longer covering your chest. Roman dives face first, smushing his face against the warm pillowy flesh of your breasts, inhaling deeply. He kneads them with his fingers and takes them into his mouth, sucking more gently than he wishes to. It’s clear Roman wishes not to disturb your ‘slumber’.

He shows you a devotion other men had hardly shown you when you were fully awake. It was all a jumbled mess in your head. Due to the surrealness of the whole situation but also the liquor as well.

Instead of working his way downwards like most guys naturally would, Roman instead makes his way up to your neck, burrowing his head in the crook near your shoulder. He takes a deeper inhale of the tender flesh there. Eventually his nose prods into your hair which was strewn all over the pillow your head rests on. There were times at the office when you could’ve sworn he took a brief inhale of your hair when sneaking past you. You didn’t say anything. Even after you two had begun ‘dating’, you still didn’t question it.

While Roman halts his movements and lies on top of you, your mind drifts, thinking something to the effect of, ‘if he’s this much of a pervert when I’m asleep at night, what kind of disgusting shit does he get up to in the daytime behind my back’?

You have no time to dwell on the thought because something cold and slender traces your opening. Due to its tensility, you’re able to make out that its his finger that now fumbles around your entrance. There’s no foreplay, no crescendo because in an instant, Roman is inside of you. You can’t help but mumble a whimper at the sudden intrusion. He freezes, keeping the tip of his finger in you. When he sees you don’t stir and go back to sleep, he plunges what feels like his index finger deeper into you. So deep, you fear he’ll run out of space to fill. He stops just before it becomes too uncomfortable. Not that the interaction was all that pleasant.

Mentally, you were aroused but physically, your body had yet to catch up.

“...not wet,” he says to himself.

He withdraws his hand quickly, spitting multiple times on his now two fingers, and wedges them both inside of you. The lube of his saliva provides some slick but it’s still making you sore.

“That better…? Hm…? Yeah…?” he coos, watching your emotionless face, “That what you need..?”

He smirks briefly when he sees your eyes flutter.

“Oh…you dreamin’, baby? Hm, you dreaming about me?” Roman taunts, in a shrill soft voice, “You better be. You better fuckin’ be.”

You clench reflexively as he says it. Roman drags his lower teeth against the smooth skin of your arm as he continues to pump his fingers into you rapidly. Fast enough that your increasing wetness is audible in the still silence of his bedroom. Roman ceases all of his movements at once, letting out a sharp exhale. Gradually, he removes his fingers from your pussy and a moment passes before you begin to feel something warm and moist being smeared across your lips. You realize it's your own fluids. The notion makes your stomach flip.

Roman proceeds to lick it off your lips. His tongue becomes more and more greedy and taking the opportunity to drag along the sides of your full cheeks. You get the impression this is something he’d thought about doing before, if not entirely because of how slowly he does it.

He’s fucking savoring it.

‘This’ll be it. He’ll just continue to fuck around a little more and use it as spank bait later,’ you predict.

The thought of Roman penetrating you with anything more than his fingers was truly unfathomable. There’d always been the rumor at work about him having ED (though the type of ED varied depending on who you were talking to) and needing the little blue pill to so much as jerk off. You never knew what to make of those claims. You disregarded them. But the stiffness that has been rutting against your hips and waist and thigh for the past half hour had you now wondering; ‘was he gonna go all the way?’.

A few more moments of nothingness pass. Then the metallic sound of a zipper being undone overwhelms your senses—the sonority soon replaced with dread. Even if he did position himself between your legs and bury himself fully inside of your unaroused cunt; ‘what would it really change?’

It wouldn’t suddenly make it ‘rape’.

That ship had sailed several digits ago.

You were on the pill if he decided to be lazy. You were clean and he had assured you many times he was as well—and you chose to believe him. The answer to your self-questioning was that it would simultaneously change ‘nothing’ and ‘everything’.

So you brace yourself for his full weight on top of you once more along with the new sensation of being stretched open on his cock.

But it doesn’t come.

Roman rolls off of you completely, laying adjacent to you on the mattress. There’s the rustling of fabric as he shimmies his slacks down his thighs. Roman’s hand flies to your wrist as he slides his dick into your relaxed grasp. Spitting into his palm and gliding the wet over the head of his cock, he begins to fuck your own fist in earnest.

The most pitiful, squeaky boyish moans leave his lips and he pants them into your shoulder, hot from the heat of his breath.

“F-f-fuck…oh f-ff…I…I fuckin’ need this, need this,” Roman whines into your hair, “Oh…oh…ohhh…needed this, need this, fuckin’ need this,”

His hips continue ramming into your hand at the same relentless pace. He’s clearly pent-up. Probably from the months of emotional anguish, familial turmoil, betrayal—with a dollop of grief on top. Small dabs of wetness is felt on your skin. At first, you think he’s drooling from arousal but you later realize those were tears.

It doesn’t deter from his sheer desperation, his uninhibited need, all on display.

You had been the one submitting yourself to him but somewhere along the way, the roles seemingly had become inverted. You hold back from biting your own lip. You had made it this far. You couldn’t fuck it up now. Not for him. If he stopped, you felt like you’d die a small death then and there.

“Oh, please, my sweet. Sweet little thing, please be sweet. Please be good. Please take what you need. What you’ve earned,” you’d chant, if you were even capable of speech, “Please cum. Please cum now.”

There’s no humanly possible way he could’ve heard your inner dialogue but his hips buck wildly and he unloads into your palm like he did.

“Thank you, thank you, I needed it, I needed it, baby…oh, I fuckin’...I fuckin’ needed …,” he trails off.

His vibrating body eventually after a long while goes still. You’re able to unravel your hand off of his softening cock. The stickiness between your fingers is still lukewarm. If you had the strength or the agency, you might wipe it off with a Kleenex or onto the sheets or the perv in you may try to sneak a sniff or a lick. But you like him are beyond spent. He stays facing you, laying on his side, now sound asleep with a gentle snore. You remain on your back, shirt ripped open, naked from the lower half, face staring deep, deep into the void of the ceiling.

It was this empty blackness—this dark—that you slowly felt yourself being compelled to. It’s where your darkest urges liked to dwell. The desires you never felt the courage to voice, even to those you trusted the most. It felt cliche to say you often saw Roman on the other side of this void. You got the impression it’s an island he’d marooned himself on for a long time. Every partner that tried to swim out to him sunk to the bottom of the ocean floor. And there they stayed in the depths of his subconscious. Submerged, sodden, drowned memory of a person that for years would continue to be buried by guilt. By shame. Fear. You refused to succumb to that same fate.

As you let the sleep overtake your tired limbs and melt into oblivion, you swear you see him in that void. Expressionless. He’s numb, like you. He’s scared, like you. He doesn’t know what he wants, much less what he needs. And neither do you. So in the meantime, you silently agree to meet him there in that void. In that black. Again and again.

As long as you found each other in the end.

{ Feedback is welcome! }

Follow me on twt: @endlessviolets

#roman roy x reader #roman roy angst #roman roy fluff #roman roy smut #roman roy x you #roman roy imagine #roman roy succession #succession fanfic #succession x reader #succession hbo #succession #roman roy

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butcherlarry · 6 months

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Weekly Fic (and Meat) Recs 60

I'M BACK! I had a lovely time on PTO! I went home, visited with family, visited with the cattle, celebrated my birthday, attended a banquet, got a wicked sharp meat cleaver (very excited about this), visited a new arboretum, saw birds, took pictures of birds, and survived the solar eclipse! All and all, a good time all around :) Got some reading done too, so there are fic recs from what I read last week and this week on this list. Also, a meat 101 lesson at the end, USDA beef quality grades edition!

The Brothers Wayne by HaleHathNoFury (My_Trex_has_fleas) - Superbat, wip. An update to the Bruce and Wade Wilson are brothers fic. Some family bonding between the brothers, the only way siblings know how. Beating the shit out of each other :)

Fresh Wounds (Still Cut Deep) by Inkwell1013 - Batfam, complete. A fic inspired by this art from sully-s. Alfred taking care of a newly orphaned Bruce and having no clue what he's doing (except his best).

dead man's party by TheResurrectionist - Batfam, wip. An update to Jason sees ghosts fic (while being haunted by Martha Wayne)

Patroclus by widow_account - Superbat, complete. I shrieked when I saw this fic was completed! I need to go back and reread it again in it's completed glory. Clark is kidnapped and sent to War World to fight. Bruce saves him. Much feels are involved too.

They Also Serve by Ginevra_Benci - Batfam, complete. Alfred wakes up to a surprise, Bruce kidnapping adopting a small angry child (Dick).

Precedent by Cdephiki - Batfam, complete. Damian joins the family early AU! The second fic in the series. This story is about Jason joining the family.

Padam by HaleHathNoFury (My_Trex_has_fleas) - Superbat, wip. More of college Clark at a gay club. Bruce Wayne has entered the chat :)

Just A Little Bit... by HaleHathNoFury (My_Trex_has_fleas) - Superbat, wip. More of eldritch Bruce and alien Clark! A plan is in the making to infiltrate Cadmus. Jason and Dick visit Ivy to ask for help

Unreasonable Love by elizabethgee - Superbat, wip. Bruce and Clark start dating and it is found out by the media. This wouldn't be too much of a problem except the fact that this awakens something in Clark's Kryptonian brain and he gets a little possessive protective of his mate boyfriend :)

shiftwork by TheResurrectionist - Bruce Wayne, complete. A neat fic from an outsider's point of view! Bruce visits one of Wanye Enterprise's worksites.

Oh Can't You See What Love Has Done (What it's Doing to Me?) by dio_icaurtica - Superbat, complete. A fic inspired by this post from frownyalfred!

Patchwork Pod by Ktkat9 - Superbat, Batfam, Superfam, wip. More of the mer Bruce fic! Tim and Bruce are recovering from their injuries.

Azure Catching the Moonlight by RenaiRin - Superbat, wip. Superman gets hit with some pink kryptonite. Be sure to read the tags! :D

Show Me How to Lie (You're Getting Better All The Time) by BookwormByNight - Superbat, wip. A Superman from an other universe shows up in the watchtower. He doesn't want to leave and takes a special interest in Bruce for some reason :)

Bruce Doing Mundane Things by aesthetic_pleasure - Superbat, wip. Exactly what it says in the title. Bruce does mundane things and Clark enjoys watching him do them.

Happy reading!

And now, as promised above:

BEEF QUALITY GRADING 101!

Since I live in the USA, my experience with beef quality grading is with the USDA standards. But, most of these rules (kinda) apply to other countries, they might just have different standards of what carcasses make it into what quality grades (for fun, look up USDA beef marbling cards and then Japanese beef quality grading cards. Marbling that would be acceptable for high quality beef in the US would be considered lower quality in Japan!)

What are USDA beef quality grades? Have you ever been in the grocery store, looked at a package of beef steaks (ribeye, sirloin, strip loin, filets, etc.) and saw a sticker on the package that said "USDA PRIME" or "USDA CHOICE"? That's the beef's quality grade! It determines the worth of the carcass. That, in combination with the Yield Grade (how much sellable meat can a processor/retailer/etc. can get off the carcass) gives you the overall price of the carcass.

There are two major factors that go into determining the quality grade of a carcass, the marbling and the maturity. Marbling is the intramuscular fat (fat inside of the muscle). Since marbling contributes to flavor and tenderness, more marbling is better! Below are the USDA marbling standards for beef carcasses:

The other factor is the maturity of the carcass. This is determined by looking at the ossification (cartilage turning into bone) of the dorsal processes (the long spiny fingers along the back bone) along the spine of the carcass. Look at the cartilage caps in the green boxes in the picture below:

The one on the far left is very white. If you were to scratch it with your fingernail, it would feel smooth. This would be considered an young carcass, or "A" maturity. The more those caps fill with bone, the older the carcass. The one on the far right has those caps completely filled with bone, so that would be considered and older carcasses, or "D" maturity. When a carcass passes into "C" maturity (like the one in the middle), that carcass can no longer be graded in to the higher priced quality grades (USDA Standard to Prime).

The maturity matters because as the animal gets older, they develop more connective tissue in the muscles. This decreases the tenderness of the meat, and consumers don't want to pay more money for tough meat. This is also why meat coming out of the middle of the carcass (along the back, so ribeye and loin) are more expensive. Those muscles have less connective tissue, so they are more tender. The tenderloin (Impress your friends by calling it by it's scientific name, psoas major!) is the most tender muscle on the carcass, so that's why it tends to be the most expensive.

Below is a chart showing what maturities and marbling scores are needed to reach what quality grade. For example, a carcass with "B" maturity and "Modest" marbling would be graded as USDA Choice.

USDA Prime is the highest quality grade a carcass can receive (well, actually USDA High Prime, but I can go more into how that's determined if someone asks about it). The lowest qualty grade you see in a retail store would be USDA Standard. The USDA Commercal, Utility, Cutter, and in the verrrrryyyy tiny corner in the bottom right is Canner. These grades are given to older animals, like old cows and bulls. USDA Commercial might be sold whole muscle (boneless) in restaurants after it has been enhanced (pumped with water, salt, sugar brine to make the meat more flavorful and tender). Otherwise, these carcasses that are lower quality grades are ground up for ground beef! Nothing more tender than ground beef! They can also get canned for canned beef. I have had many delicious meals of beef and noodles from canned beef from my family's herd 😋

As I mentioned before, this quality grade, along with the yield grade, determines the price of the carcass. If you want to check those out, click the link below:

USDA AMS daily beef reports

The report for beef carcass price per hundred weight is the second link down, called "Beef Carcass Price Equivalent Index Value". The USDA Agricultural Marketing Service always has these reports and they are always updating them each day. You will see price fluctuations throughout the year. I looks like for April 12th, the most valuable carcass for that day is a carcass that grades USDA Prime, with a Yield Grade of 1-3, and a hcw (hot carcass weight) of 600-900 lbs. A carcass that hit those standards will get you $297.92 per hundred weight (every 100 lbs, you get that much amount of money). So, a 800 lb carcass that is USDA Prime, Yield Grade 3 is worth $2383.36. This would be considered very rare though. Most carcasses in the US are grading USDA Choice, Yield Grades 1-3.

Anyway! I hope you enjoyed that Beef Grading 101! If you have any questions, feel free to send me an ask! I love discussing this!

#weekly fic recs #fic rec list #fic rec #fic recs #fanfic recs #fanfiction recs #fanfiction reccomendations #superbat #batman #bruce wayne #batfam #superman #clark kent #USDA beef quality grading #I used to judge the carcass shows of a lot of county fairs in the state i grew up in while in college #plus i was on and coached my university's meats judging team #so i got to talk about beef quality a lot #and do a lot of beef quality grading #:)

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eataku · 2 years

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Japan Premium Beef, NYC

If you’re ever in New York and want to find the best beef the city has to offer, head to Japan Premium Beef on Great Jones St.

Not only do they offer the finest selection of both Japanese and American wagyu you can find here, they’ll happily butcher it for you however you want, like for sukiyaki, as you see here...

That beautifully marbled beef in the first picture is imported Japanese Miyazaki ribeye (not cheap), and you can see their American wagyu sirloin there in the front of the second shot.

Dipped in raw egg... perfection!

JAPAN PREMIUM BEEF

59 Great Jones St.

New York, NY 10012

https://japanpremiumbeef.com/

#new york city #manhattan #beef #wagyu #japanese beef #miyazaki #sukiyaki #nyc #food #foodie #home cooking

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thelazymuffin · 8 months

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Wagyu beef 🥩

Thanks to a family member’s birthday, I get to enjoy some wagyu beef! It’s so soft and it just melts! We have it sukiyaki style! Got two types of wagyu – ribeye and striploin! Ribeye on the inside and striploin closer to the front of the picture 🥩 Fish head with tofu- looks scary but so good! Tried this really good Japanese whisky! 🥃 Normally not a whisky drinker, but got absolutely hooked on…

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#2024 #beef #birthday #cake #celebration #February #grateful #hibiki #markham #Saturday #scarborough #sukiyaki #Suntory #Toronto #wagyu #whisky

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robbiemd · 8 months

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24 January 2024

I can't believe it's almost 5 days since I last posted. Time flies by so fast, goddamnit.

I came back to Manila on January 21st to "recuperate", as I told everyone in my press release. It's been a crazy month in the hospital, doing licensing and accreditation stuff, seeing patients, leading people, and I think it's safe to say that I need a break.

Today, Ejii-chan and I did some general cleaning of our home. We were also able to replenish our groceries which took a while because neither of us wanted to go out and do actual grocery shopping. Help came when Grab and Lalamove were there to deliver everything.

I grilled a ribeye from Santi's in Magnolia that we got after meeting some friends for lunch a few days back. It wasn't as great as the ones we've had from other butcher shops and online, but it wasn't terrible either. We chowed it down while binge-watching a new Japanese show we started today.

Quezon City, PH 1:03 AM

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kundichimin · 2 years

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Wagyu beef is considered one of the world's greatest natural delicacies. It gets its name from the marble-like pattern generated by tiny layers of fat evenly spread throughout the muscle tissue. They provide the end product with a distinct flavour and a delicate, luscious texture. To generate marbled meat, only wagyu (beef animals with a genetic predisposition to significant marbling) was bred in Japan at first. When gourmets from other countries found how excellent the steaks were, Australia, the United States, France, Canada, and New Zealand began to produce this delicacy. Despite the fact that various regions developed their own wagyu breeding traditions and technologies, the Japanese approach was adopted as a standard for determining product quality. The lowest level is called C1. The best is A5.

According to Japanese standards, A5 beef must come from one of four types of Japanese bulls: Japanese Black, Japanese Brown, Japanese Polled, or Japanese Shorthorn. The letters A, B, and C indicate the percentage of pure meat in relation to the overall weight of the carcass; A indicates the meatiest goods. On a scale of one to five stars, the quality of the beef is assessed based on four characteristics.

marbling, colour, and bloom; looseness and structure; fat colour and quality; marbling, colour, and bloom; looseness and structure; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and ribeye cut from the carcass's 12th rib area is utilised for grading. The cross-cut steak is graded from lowest (first) to highest (last) by comparing it to a master sample (the fifth). The BMS (Beef Quality Assessment System) is employed in the United States in addition to the Japanese method (Beef Marbling Standard). This criterion assigns the highest grade A to beef from bulls killed between the ages of 18 and 30 months.

Wagyu calves are fed Milk Replacer and kept on a farm until they are seven months old when they are transferred to a fattening farm. At the fattening farm, they are kept in barns and given individual names. For around 30 months, or until they reach a live weight of 700 kg, they're fed rice straws, crop silage, and concentrate. Although it is rumoured that Wagyu cattle are fed beer and have daily massages, this is not the case. To promote blood circulation and relieve stress, some Japanese farmers buff their cattle with a rough brush.

Wagyu beef is considered one of the healthiest nutritious meals since it is juicy, tasty, and practically melts in the mouth. It's high in easy-to-digest omega-3 and omega-6 fatty acids, choline, B vitamins, and iron.Premium marble beef allows chefs to make innovative dishes. A5 wagyu steaks are one of the most delectable delicacies.This is a standard ribeye cut.Strip loin cuts include fillet mignon and chateaubriand.

The price of genuine wagyu beef is determined by its high cost. In Japan, Europe, and the United States, this delicacy might cost up to 800 dollars per kilogramme. At Kobe Gyu Takakura, one of Japan's top restaurants, a 300 g quality chateaubriand steak costs 64,500 yen (about $600). Magnificent marbled beef is among the world's most expensive delicacies, alongside black caviar, foie gras, and white truffles. The breed and provenance of an animal influence the price of its meat: the Japanese Polled and Japanese Shorthorn are both raised solely in Japan. They are unique, and things made from them are more expensive than those made in Europe or the United States. The most famous Wagyu meat is Kobe beef. Tajima's calves are utilised in the production of Kobe Wagyu (varieties of the Japanese Black). To be termed Kobe, an animal must be born, raised, and slaughtered wholly in the cities of Kobe, Sanda, Kakogawa, Nishinomiya, or Himeji in Hyogo Prefecture. Each premium Japanese bull's origin is established by a pedigree with a unique number and the animal's nose print. From the breeding process through cutting and selling, all information on meat production is stored in a computerised database. Any restaurant patron who wishes to taste the meal may do so after confirming its legitimacy.

#korean food #asian food #korean grocery #grocery store

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ex-shark-virtue-005 · 7 days

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I absolutely love hot pot! But less than 15 years ago I wouldn't have gone anywhere NEAR a restaurant like this. I had extreme food related anxiety all throughout childhood out of fear of getting sick. If my family went to a new restaurant I would have near panic attacks, wouldn't eat meat that wasn't cooked by my parents, if one of my friends got sick after eating something I would never eat it again (which is why i stopped eatijng PB &J sandwiches at the age of 5). The first time I ate steak I was 16, the first time I ate a steak at a restaurant I was over 18, and the first time I ate a steak that wasn't well-done I was well into my twenties. Fifteen years ago the thought of going to a restaurant where they served raw meat that I would cook myself in soup broth and handle the raw and cooked meat with opposite ends of the same set of chopsticks would have had me in a complete panic.

I still have my food anxieties but they're much tamer now. There are significantly more things I can eat. (My meal yesterday was black Angus ribeye with Japanese curry broth and a Thai milk tea)

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thehungrykat1 · 4 months

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Nobu Sunday Brunch is Now Available on Saturdays

Nobu Manila at City of Dreams Manila is offering the ultimate indulgence as it extends its popular Nobu Sunday Brunch to includes Saturdays as well. The Nobu Weekend Brunch now lets food enthusiasts enjoy another daytime indulgence in the world of Nobu.

I was back at Nobu Manila last Saturday for another unlimited adventure through Japanese-Peruvian cuisine. Here's a short video to show you what you can enjoy at the Nobu Weekend Brunch which is now available on both Saturdays and Sundays.

The Nobu Weekend Brunch highlights a distinctive experience with the innovative new-style Japanese cuisine popularized by the globally renowned Chef Nobu Matsuhisa, and deliciously served by Nobu Manila Head Chef Michael de Jesus and Head Sushi Chef Kei Hirukawa.

Nobu Manila’s hybrid buffet includes an all-you-can-eat a la carte selection showcasing Nobu specialty dishes prepared a la minute, which on a rotating menu may include Signature Sashimi Trio: Tuna Matsuhisa, Yellow Tail Jalapeño and Salmon Karashi Su Miso and Black Cod Butter Lettuce.

The a la carte choices complement the buffet of premium sushi, sashimi, nigiri, salads, hot dishes, and other Japanese brunch favorites. Not to be missed are the fresh Irish Gallagher oysters, slipper lobsters, blue crabs and prawns heaped on a bed of ice, which vary depending on seasonal availability. Diners get introduced to various Nobu signature sauces throughout the meal.

Live action stations featuring carving of the day: Roasted Whole U.S. Prime Ribeye, Porchetta, Smoked Whole Beef Brisket or other specialty carving; kushiyaki (grilled and skewered meats and vegetables); a lavish desserts corner and beverage bar complete the brunch offer. Nobu Manila’s brunch also puts a spotlight on Filipino-inspired dishes prepared the Nobu way, such as pork Nobu Sisig or Nobu-style Uni Palabok.

Kokoro, Chef Nobu’s service trademark that means “from the heart” makes the difference in the luxurious visual and gastronomic weekend feast. Guests get to choose their seating preferences: whether at the restaurant’s spacious indoor dining area with two private dining rooms, or al fresco at the tropical-themed patio and any of the five floating cabanas surrounded by cooling water features and lush garden. A warm and anticipative service staff trained in custom Nobu style of service elevates the Nobu brunch experience.

The Nobu Weekend Brunch is from 11:30 AM to 3:00 PM on Saturday and Sunday, with varying menu highlights each week. The Regular brunch package is available for P3,499 net per person and includes unlimited non-alcoholic drinks: soda, chilled juices, mocktails, iced tea and hot tea, and coffee, while children ages 6 to 12 years enjoy a special rate of P1,749 per child. At an additional P1,330.70 net per adult, the Standard package comes with unlimited beverages in the regular package plus a host of select red and white wine, cocktails, local beers, and spirits; while the Premium package priced at an added P2,550.54 net per adult is comprised of unlimited beverages included in the regular and standard packages plus unlimited champagne and champagne cocktails.

Nobu Sunday Brunch

Level 1 Nobu South Tower, City of Dreams, Entertainment City, Parañaque

8800-8080

www.noburestaurants.com/manila

www.facebook.com/NobuHotelManila

#NobuManila #NobuRestaurant #NobuWeekendBrunch #NobuSundayBrunch #CityofDreamsManila

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tomahawksg · 6 months

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Discovering Global Flavors at Halal Steakhouses

Halal steakhouses offer a unique dining experience that combines the rich flavors of traditional steakhouse cuisine with the dietary requirements of halal certification. From succulent Wagyu to classic Ribeye, these establishments cater to a diverse range of tastes and preferences, ensuring that everyone can enjoy a delicious meal while adhering to their religious beliefs. Here's how you can discover global flavors at halal steakhouses:

Premium Quality Halal Beef: Halal steakhouses pride themselves on sourcing premium quality halal beef from reputable suppliers. Whether it's USDA Prime beef, Australian Wagyu, or Japanese A5 Wagyu, these establishments ensure that their meat meets the highest standards of quality and freshness.

Expert Grilling Techniques: Just like traditional steakhouses, halal steakhouses employ expert grilling techniques to achieve the perfect steak. From searing over an open flame to slow-cooking in a wood-fired oven, each steak is cooked to perfection to ensure that it's tender, juicy, and bursting with flavor.

Diverse Menu Options: Halal steakhouses offer a diverse range of menu options that reflect the global nature of their cuisine. In addition to classic steak cuts like Ribeye and Sirloin, you'll find a variety of international flavors and influences, from Middle Eastern spices to Asian-inspired marinades.

Creative Side Dishes and Accompaniments: To complement their flavorful steaks, halal steakhouses often offer creative side dishes and accompaniments that showcase a variety of global flavors. From truffle mashed potatoes to Mediterranean-inspired salads, these establishments strive to create a well-rounded dining experience that appeals to a diverse range of tastes.

Innovative Sauces and Marinades: Halal steakhouses are known for their innovative sauces and marinades, which add depth and complexity to their dishes. Whether it's a tangy barbecue sauce, a savory mushroom gravy, or a zesty chimichurri, these flavorful accompaniments enhance the natural flavors of the steak and take your taste buds on a culinary journey around the world.

Warm and Welcoming Atmosphere: In addition to their delicious food, halal steakhouses also offer a warm and welcoming atmosphere that invites guests to relax and enjoy their dining experience. Whether you're dining with family, friends, or colleagues, these establishments provide a comfortable and inviting setting where you can savor good food and create lasting memories.

From premium quality halal beef to expert grilling techniques and creative flavor combinations, halal steakhouses offer a unique dining experience that celebrates the rich diversity of global cuisine. Whether you're craving a classic steakhouse meal or eager to explore new flavors and culinary traditions, these establishments provide a delicious and satisfying dining experience for everyone to enjoy.

#halal steakhouse

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