Last yearDecember 20, 2014In the back alley behind Mizuho Bank in Kajimachi, downtown Hamamatsu
Newly opened teppanyaki restaurantBAR & Teppanyaki SK+331"Mr. Miss.
It's adjacent to a bar with a billiard table, and although they have separate entrances, they're connected inside.
ownerTerumitsu SekiMr. [Name] was asked by a close friend to do so.
They've opened a bar and teppanyaki restaurant where everyone can gather and have fun!
The restaurant is small and cozy, with an L-shaped counter seating seven people, allowing you to enjoy watching the chef prepare your meal right in front of you.
Since seating is limited, it's a good idea to make a reservation in advance.
The menu is,"Steak Set (Appetizer, Salad, Domestic Wagyu Beef Loin or Fillet, Rice, Miso Soup, Soft Drink)" 9,000 yen、
Alternatively, you can order à la carte.
On this day, I was visiting the store by invitation.
We'll have a variety of à la carte dishes to enjoy with our drinks!
Using a gourmet chain adorned with a grape design, you hang your napkin around your neck.
"draft beer"
Let's start with a toast with beer!
Although it's unfortunately drizzling outside, the Hamamatsu Festival procession has begun and it's lively!
"Simmered bamboo shoots"
The snack they served with the beer was simmered bamboo shoots that had just been picked.
We'll enjoy it simply seasoned with bonito flakes.
"caviar"
The caviar is served in a royal style, and it's also good to eat them together.
Squeezing some lemon juice over it and serving it with onions and parsley as a garnish would be a refreshing way to enjoy it!
This is the chef.
The chef is the owner関Apparently, she and [Name] have been childhood friends since kindergarten.
He originally worked as a chef in French and Italian restaurants,
関He was approached by [Name] and entrusted with the teppanyaki (griddle cooking) duties, and is currently studying to improve!
Let's start with a vegetable platter.
"Vegetable platter"
Bean sprouts, komatsuna (Japanese mustard spinach), carrots, bell peppers, and yam.
All the vegetables are grown in Hamamatsu and are lightly seasoned with salt and pepper.
"Steak sauce, salt, coarsely ground pepper, wasabi"
You can adjust the flavor to your liking.
"Tofu Steak"
Before the main course, we had a refreshing tofu steak.
After grilling until fragrant, we serve it with dashi soy sauce, ginger, and green onions as condiments.
"Aonori seaweed from Lake Hamana"
We lightly toast green laver from Lake Hamana on a griddle and enjoy its fragrant aroma.
"Brunello di Montalciano"
A strong, sweet aroma along with fruity notes of blackberry, blackcurrant, and cherry.
It's rich, with a good balance of fruitiness and acidity, and a long finish.
Here, all the glasses and other items are Baccarat.
The Massena wine glass is stunning, with its beautiful crystal and the ruby-red color reflected in its cut lines.
However, it looks like it would really give your arm muscles a workout (lol).
Now, the main course, the meat, is here!
Since you can choose between loin or tenderloin, I'd like the tender, high-quality tenderloin with less fat.
"Enshu Yumesaki Beef A5 Fillet 150g"
Shizuoka's high-quality Japanese Black Wagyu beefEnshu Yumesaki Beef」。
2000This is a brand of beef established by the JA Yumesaki Beef Committee to let people know about the quality of locally produced beef.
Enshu Yumesaki BeefThe fat is of high quality, the meat is very tender, and it has a rich, deep flavor.
Its taste and the dignity befitting a Japanese Black cattle were recognized at the 7th All Japan Wagyu Beef Competition.Prime Minister's Award"Awards,
In the Kinki-Tokai-Hokuriku Federation Beef Cattle Show and the beef cattle section of the Shizuoka Prefecture Livestock Show
「Prime Minister's AwardIt has received high praise in Japan, including winning the "[Award Name]" award.
I ordered it rare.
It's quickly grilled on a 240℃ induction griddle!
My favorite combination is to top it with a carefully roasted garlic clove and season it with salt and pepper.
It's soft, juicy, and bursting with rich flavor♪
"Nukazuke"
Pickled vegetables made using only rice bran and no salt are very light in flavor.
Finally, I add a touch of soy sauce for flavor♪
"Soy-sauce Ramen"
owner関Apparently, Mr. [Name]'s love for ramen led him to frequently make and serve ramen himself.
On this day too, they served us a simple soy sauce ramen as a final dish.
Serving ramen as the final dish at a teppanyaki restaurant is quite unusual,
It's a light and refreshing drink to finish off a night of drinking (lol).
BAR & Teppanyaki SK+331
331-10 Tamachi, Naka-ku, Hamamatsu City TEL: 053-522-8867
Closed on Sundays and Mondays. Opening hours: 17:00 - 24:00
