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Nestled amidst this verdant landscape is Mihashi Steakhouse, a cozy restaurant celebrated for its A5 Wagyu beef. Known for its exceptional quality, we opted for the sirloin, which was notably fatty and marbled—a hallmark of top-tier wagyu.
As we awaited our meal, we sampled a Yuba salad made from tofu skin, dressed in a blend of Japanese mayonnaise and soy sauce that elevated the dish to new heights.
When the steak finally arrived, it sizzled enticingly on the iron griddle, draped in a rich sauce of onions, garlic, and soy sauce that caramelized beautifully.
The first bite was euphoric; the steak was incredibly juicy, and the flavor burst forth with each chew, harmonizing the sweetness of the fat with the umami of the meat.
Hamburg Steak: A Juicy Delight