Culmination of passions on a plate.

Easter Sunday, 1PM.

It wasn't an ordinary Sunday for me at all. My friends and I were invited for a lunch out at one of the finest restaurant in town. When I say finest, it is one of the few places known to serve the best beef in the prefecture! How cool was that. I thought I was just off for one fancy restaurant experience, but there was more to it. 

We were served a one full course set for that day. We were lead to a teppanyaki station. One station can occupy 5-6 guests. A waitress handed us a warm, wet cloth to clean our hands. Then a chef in white uniform and a tall toque came in and started prepping the cooking table, settling his tools and of course, greeting each of us with a big smile.  









We were asked to order drinks to start off the meal with a traditional kanpai, then we were lead to the salad bar. He started off by putting a silver bowl with a long handle, turned out to be the onion soup. One special thing about raw products are that almost all of it come from local farms and the soups are also seasonal, to make sure that local products are well-consumed and freshly served. Cool, right?



Then the beef.
One shouldn't miss the flaming experience. 
We were served two types of beef and with it were the name of the cattle raisers, too. One is a lean type and the other was regular type, with all the fatty tissues and tenderness as explained by one of our friends to me. (They have been so kind enough to keep on translating for me the details throughout this entire experience). 



The beef was cut and served on top of a slice of bread. We were advised to not eat the bread just yet because the chef will use it for dessert in a bit. To eat the beef, I put some sea salt and a pinch of wasabi on top of it. Took a bit and I couldn't help but close my eyes and set out a weak groan of satisfaction as the tastes of salt, sweet and juicy beef and that tinge of spice of wasabi combined inside my mouth. Took a sip of highball right after I swallowed it and there is just that right feeling of contentment. Just so good. 



We thought the experience is over but the chef started cooking again, this time, I noticed the thick-sliced bacon and the chef said that it was one of their major import product. Then, he started skillfully sauteing the bacon and the smell lingered, then he added the mung bean sprouts and scallions. Best served while it's hot and smelling bacon in the air. 






I was already full, but looked like it wasn't over yet because the chef started grizzling the silver space with oil again, put minced onion and garlic, minced beef and the rice. Added some magic of the soy sauce and then, we were served chaha, a Japanese-style fried rice. Then, a lady came in and served us with miso soup as well. 








After wiping the cooking are clean of oil, the chef took our sliced of bread, smeared some butter on top and then toasted it while doing small-talks with each of us. Artfully sliced into halves, then triangles, placed them layered on a plate, sprinkled some powdered sugar and chocolate syrup. Served with black coffee. 



Food coma come after. 

The restaurants boasts of quality service, high grade beef and fresh vegetables. All locally-produced. They also recommend the stores where to get the local veggies in the salad bar as part of their promotions. 

I asked my friend who also happens to be one of the major forerunners of local tourism in Miyazaki, "What's Miyazaki's branding?" She said: Japanese mythology, food and sports. 

This recent Miyachiku/Miyazaki beef experience is one for the Food list to eat while in Miyazaki. Almost everything that were served were raised locally, from veggies in the salad bar, the onions for the soup, the fried rice and that juicy, tender and delicious beef. Add a cold glass of high ball on the side. Oh, best part is to share it with cool people and great conversation. The combi is just perfect. Every meal has a story to tell, this one,Miyazaki Beef's story comes from a story of combined passions from different Miyazaki local agricultural sectors-- cattle raisers, vegetable farmers and skillful chefs. People come not just for that glorious taste, but for that feeling of culmination of passions on a plate. 




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