Beef Club Noel

I first visited this yoshoku-style steakhouse in December 2019, then again with Aaron in February 2020.

Four years later, I made a three-hour round trip out of my way to find that the master had handed the business down to his son, and (thankfully) that he was every bit as talented at preparing matsusaka-gyu as his father.

Anyway, here's what 300 grams and ¥15,000 of Japanese sirloin (ロース) steak looks like:

Same as ever. Best steak I've ever had. And compared to Orlando's prices, an absolute steal at $95.

If you like your steak prepared in an American style (that is to say, thick cut, cooked for you, and eaten with a fork and a knife), then this might be the very best way to experience what many consider to be the highest-quality beef in Japan. Super glad I made the trip to come back!

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