#steakhouseyoshida

[essumimasen-blog]

I can name four of the best steaks I've had easily off the top of my head. Two of my top choices heed from Texas: Perry's Steakhouse in Austin that serves up a Prime bone-in New York Strip and Pappas Bros. in Houston where the Prime bone-in Ribeye is one of the best renditions of the cut I've ever had. The third is a Prime bone-in Filet from Shanahan's in Denver. And the fourth, although not really considered a steak, is the King Henry VIII prime rib in my hometown bay area at San Francisco's House of Prime Rib.

But ranking easily within my top three is Steak House Yoshida's Tenderloin Filet cut from Ohmi Beef (which according to the restaurant was eaten by the Shogun 300 years ago, and is the most famous and high-quality Wagyu). The filet provided the perfect balance of texture: firmness and the melt in your mouth fat. I felt you were able to enjoy the cut and taste the slight sweetness of the meat while also experiencing what Japanese Wagyu was all about—that melt in your mouth butter quality—without going over the top (think a Wagyu ribeye which has crazy marbling and fat content). You also didn't get the iron taste as I've experienced with other cuts of medium rare meat. And we even had the rare pleasure of having Yoshida-san cook our steak right in front of us on the grill.

Summary: Oishii!