Yutaka steakhouse connection

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What do Tokyo’s top steakhouses such as Shima, introduction only Kawamura and Ginza Hirayama have in common? Their chefs all come from Yutaka in Kyoto (1 Michelin star), now second generation steakhouse run by its founder’s son Mamoru Takada.

Thus, the formula of these four über steakhouses is similar. French inspired yōshoku starters such as marinated salmon, caviar or green salad with French dressing are followed with slowly cooked steak from the best beef available that day. In the case of Yutaka, Omi beef, considered as one of the wagyu’s best, was used. Despite the connection between these steakhouses, Yutaka’s steak is prepared differently from the big three. The beef is placed on a pillow of sliced garlic and then covered with a lid, which kind of steams the meat rather than grills it. The steak doesn’t get the beautiful crisp on the outside, but that doesn’t affect the final taste and texture. The steak was very tender,but still full of flavours, which is not always possible when high quality wagyu is concerned. If still hungry, for mere 16,200 Yen (or around 130 euros) one can take away a steak sandwich. I skipped it this time…

Yutaka: Gionmachi Minamigawa, Higashiyama-ku, Kyoto, Japan; tel. 075-531-0476

Bamboo shoots
Bamboo shoots
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Steak -under the lid
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Marinated fresh salmon and sea bass
Green salad
Green salad
Potato velouté
Potato velouté
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Toasted baguette
Tenderloin places on the bed of garlic
Tenderloins places on the bed of garlic
The steak
The steak
Raspberry and yoghurt sorbet
Raspberry and yoghurt sorbet
Chef Mamoru Takada
Chef Mamoru Takada
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