We Tried Japan's New Luxury Yakiniku Course. Was it worth the price? | Ushigoro S

[@manuescamilla]

I feel this is a trippy and dark feast for the senses. Of course, the shots of you guys smiling and enjoying the course soften it. But think about it: it’s a banquet for the wealthy moments of our lives, moments we might not even consider when we’re struggling to make ends meet. And if you focus solely on the meal’s texture-the fat reflecting the purposely dim lighting-it’s like entering a realm where we see ourselves as ravenous beings with an implacable hunger, unconcerned with anything or anyone else’s needs. Is that who we really are, or could be?

[@FinMeg]

Another great video 😁

[@didibryan]

Thank you!

[@ghoulfr13nd]

it all looks so good!

[@woofinu]

The cost is like for a week in New Zealand 😀 At 6:12 you had the water kimchi. What was it?

[@didibryan]

I know right? 😂 That was served with the water kimchi and was mostly ice with some of the citrus fruit juice

[@woofinu]

@@didibryan What was water kimchi? Was it same as regular kimchi, made from cabbage, or was it a gelatinous dish made to look like kimchi?

[@didibryan]

Yes we think it was just regular kimchi made from cabbage haha 😅

[@woofinu]

@@didibryan For a $300 meal it was probably kimchi made from 100-year-old wild cabbage harvested deep in the Japanese Alps and marinated for 20 years.

[@didibryan]

Well if that were the case they definitely didn't tell us haha

[@Kelvin-cd9kv]

$300 per a person?

[@didibryan]

That's correct

[@Kelvin-cd9kv]

@@didibryan How to make reservation?

[@didibryan]

You can call or make the reservation online here: sangue.co.jp/reservation?brand=US (then select which store you want)

[@Kelvin-cd9kv]

@@didibryan Thank you so much!

[@iesmeh]

This is fancier food than I will ever eat in my lifetime. What sort of issues with food borne illnesses exist in Japan, especially with beef? Here in the U.S.A., I tend to want to eat only cooked beef, and do not understand the appeal of raw or undercooked meat.

[@didibryan]

We generally would not consider eating raw meat outside of Japan either. We do not know all the practices they do here, but generally they are careful in preparing the food such that it is safe and in our experiences eating raw beef here, we have always been perfectly fine.

[@356z]

I wondered the same thing about that and the egg. But I would definitely try it!

[@ホラえもん-h4p]

​@@356zI'm Japanese. Ushigoro S is very delicious. I often use it on anniversaries. In meat, bacteria are found in the internal organs, so if you are careful when trimming, bacteria will only attach to the surface of the meat. In other words, if you heat and sterilize the surface of the meat, it is safe to eat raw inside. The Korean dish raw meat yukhoe is made by removing the burnt parts like this. As for eggs, unlike other countries, eggs are produced in Japan from a breed of chicken that does not have Salmonella. So it is safe to eat raw eggs like crazy in Japan. By the way, it may be difficult for people who are sensitive to fishy smells. There is no particular taste, and it makes the dish mellow. It is common to eat raw eggs in combination with something, not just raw eggs.

[@356z]

@user-gv6hj4bg3i that's good to know. And I wish the meat "farms" were illegal in the US. I traveled to New Zealand and it's very clear that they don't use slaughter houses like the US.

[@xxx250]

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