Chefs Kentaro Nakahara and Den’s Zaiyu Hasegawa, with whom I had a pleasure of having dinner at Nakahara
One of the countless ways to cook beef in Japan is yakiniku. Probably originally from Korea, now it’s a fun and convivial way not only to eat, but also to share the experience with others. Chef-owner Kentaro Nakahara is quite a celebrity among the local and foreign yakiniku barbecue lovers. Self-taught butcher, he is a master of meat, sourcing his beef directly from producers. Nakahara-san serves all the cow; including offals in all its forms, raw or grilled.
Kentaro Nakahara is not a typical Japanese chef!Slicing the wagyuGrilling the beefThis is not otoro: raw beef sushi and rollsWagyu sirloin…and wagyu tenderloinTenderloin was one of my favourite piecesGyu hire katsuThe moment when Zaiyu Hasegawa, one of the best chefs in Tokyo is grilling your yakinku beef!
