The requested URL /index.php?route=product/category&path=77 was not found on this server.Visit KOBE House Japanese Steak & Seafood at Dolphin Mall and experience the ancient art of Teppanyaki. Hibachi style cooking in authentic Japanese country-inn ambiance. Witness the chefs showmanship and skilled maneuvers while he prepares the delicious meal right before your eyes. At KOBE House Japanese steak and seafood restaurant we lovingly prepare choice steaks, succulent seafood, free-range chicken, and garden fresh vegetables in true Japanese style. Dine at the sushi bar and enjoy the fusion of old world and modern fresh sushi, maki rolls, and nigiri. Our talented staff of sushi chefs are serving lunch, dinner, and late night dining. Wagyu (和牛 Wagyū, literally "Japanese cow") refers to several breeds of cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its quality, and demands a high price.

In several areas of Japan, wagyu beef is shipped carrying area names. Some examples are Kobe, Mishima, Matsusaka, Ōmi, and Sanda beef. Highly prized for their rich flavor, these cattle produce arguably the finest beef in the world. These different breeds produce beef that range from expensive (by any measure) to extremely expensive (about $500 USD per 150 grams of filet steak sold retail in Japan). Wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also increases the ratio of monounsaturated fats to saturated fats. Wagyu were initially introduced to Japan as a beast of burden to help cultivate rice. By order of the Shogun, the cattle herd in Japan was closed and eating meat from any four legged animal was prohibited from 1635 to 1838. Because of Japan's rugged terrain and isolated areas, different breeding and feeding techniques were used such as massaging or adding beer or sake to their feeding regimen.

It is suggested that this was done to aid in digestion and induce hunger during humid seasons but appears to have no effect on the meat's flavor. Massaging may have been to prevent muscle cramping on small farms in Japan in which the animals did not have sufficient room to use their muscles. There are five major breeds of wagu: Japanese Black, Japanese Brown, Japanese Polled, Japanese Shorthorn, and Kumamoto Reds. Japanese breed names include: Tajima, Hida (Gif Pref.), Tottori, Shimane, Kochi and Kumamoto. Kumamoto Prefecture is famous for their red wagyū cattle. The more famous black variety has their origins in Kobe. avocado, asparagus, tobiko, mayo, tempura panko fried w/ eel sauce, wine sauce and jalapeno tobiko Get to Know Us Located in the heart of Back Bay, Samurai Boston is a modern restaurant specializing in Korean and Japanese cuisine. It offers food of the highest quality standards. The menu not only provides traditional sushi, Korean and Japanese entree staples, but also special seasonal dishes created by the executive Chef such as lobster sashimi, toro carpaccio, and Wildfire roll.

The restaurant is intimate enough for couples and small groups. A private room is also available for large parties and business meetings.lucky cat clubHow would you like to receive a %10 discount every time you come and eat at Sushi Chef? Chef enomotoChef Enomoto has been amazing customers with Miami's best Japanese dishes for over 24 years. The CourseHorse Gift Card can be used on any of the 70,000 classes on CourseHorse, comes in any denomination and never expires.ichiban sushi menu thornhill The Chopping Block at the Martsushi online bestellen hoorn Be your own sushi master! yo sushi takeaway birminghamWith a little practice and our chef's helpful hints, you will learn how easy it really is to make sushi in your own kitchen. sushi maker tupperware youtube

Menu: Maki Rolls Inside-Out Rolls Spicy Tuna Rolls Shrimp Tempura Salmon and Eel Nigiri Skills Covered in Class Include:  Preparing and Seasoning Sushi Rice Purchasing and Handling Sushi-Grade... Sunday Feb 5th, 11am The Chopping Block Lincoln SquareWith a little practice and our chef's helpful hints, you will learn how easy it really is to make sushi in your own kitchen.  Menu: Maki Rolls Inside-Out Rolls Spicy Tuna Rolls Shrimp Tempura Salmon and Eel Nigiri Skills Covered in Class Include:  Preparing and Seasoning Sushi Rice Purchasing and Handling...where to buy smoked eel in vancouver Sunday Feb 19th, 5pmsushi grade fish chapel hill Be first to know about new sushi making classes Add this topic and we'll let you know about new classes, trending topics and last minute discounts

Umami has been described as the “fifth taste.” Learn new techniques including specialized knife cuts and how to work with sushi rice, and apply these to recipes that bring out the umami in winter vegetables.  Assist in cutting vegetables to use in the featured recipes that highlight this savory taste sensation, such as Mushroom Stroganoff... Sunday Mar 26th, 2pm Learn how to make the best sushi rolls, wontons, and other hits from throughout Asia - all hands-on! Chef Jamie will discuss traditional ingredients and teach you the skills you'll need to prepare classic sushi at a relaxed pace. Perfect sushi rice, complimentary fillings, and mastering sushi-rolling techniques are all on the itinerary. Thursday Mar 16th, 6:30pm Break out the chopsticks and roll out the sushi! In this hands-on class students will learn how to prepare sushi rice, new knife skills with fish and veggies, and all the tricks to make gorgeous sushi rolls. Mix and match Ahi, crab and salmon with a wide assortment crisp veggies such as carrots, cucumber and crunchy peppers.