I had some errands nearby and noticed the sign for Menchi Katsu, so I decided to try a more casual version since I heard from a friend that the place is quite upscale. The staff recommended eating the Menchi Katsu as is, as it already has plenty of flavor. When I took a bite, the juicy meat oozed out and the Menchi Katsu itself was delicious with chunky pieces of meat. It was priced at 270 yen, a bit on the higher side for a Menchi Katsu, but I thought it was worth trying at least once.

Oh, it was delicious! I made a reservation at Chuzenji restaurant and visited. The aged beef was a bit pricey, so I bought pork shoulder loin for two people. It took a 15-minute walk to get back home. I let it come to room temperature and cooked it with expensive rock salt, black pepper, garlic, and camellia oil as recommended by the staff. The fat was indeed sweet and delicious. I'm sorry, but for only 2000 yen, it turned into a splendid dinner with change left over. I didn't leave a single piece and the next day, I made fried rice with the leftovers, which was also delicious. Next time, I might try pork cutlet or ginger pork. Looking forward to another enjoyable dinner at Chuzenji.

Photo taken with permission (LUMIX G5) From Harugai Street, Koiwa 5-chome to the Hanasaka-zakura trees, a one-minute walk, there is a yellow sign of Nakasei. Upon entering, the shop is divided into "North Store" and "Inner Store". Inside the shop, staff are busy preparing large chunks of meat. Homemade sausages hang by the glass case, and carefully selected vegetables are displayed by the window. The glass case showcases various cuts of aged meat, each spaced out appropriately. This shop space is the Nakasei Kita-ten (North Store). Dining is available in the dining space located at the back. This dining space is the Nakasei Uchi-ten (Inner Store). In other words, Nakasei Myogadani is a collaboration shop of Nakasei's aged meat sales shop and dining. It is a rare shop in Tokyo where you can get homemade aged meat and processed products without a reservation. They also offer carefully selected vegetables. It seems like a convenient place to have a small steak party if you pre-order.

I visited a paradise for aged meat. I hastily made a reservation through my secretary. She had just returned from a vacation in Spain last week and kept boasting about enjoying authentic Spanish pork, Iberico pork, so I couldn't resist and wanted to show off with Japanese meat. Since the restaurant didn't have a spacious parking lot, the driver stayed behind. I'll have to wait for another opportunity to test out the newly purchased Porsche's ride. I took the Marunouchi Line from Otemachi office to Myogadani. I spent the night with acquaintances, a medical student from the University of Tokyo's Faculty of Medicine and a law student from the University of Tokyo's Faculty of Law. Of course, they treated me. There is a course menu, but let's go a la carte. We had some appetizers before moving on to the main meat dishes. We ordered ribeye, shoulder belly, and sirloin. The flavor of the meat dances on the tongue. It creates a harmonious blend of unique personalities. The ribeye left a particularly strong impression. The exquisite harmony of the fat's umami and the meat was outstanding. It was a wonderful night. After dinner, we hailed a taxi and stayed at the Ritz-Carlton. The night continued until the early hours. It was a night where only the chosen ones could savor such an experience.

★Specialty Aged Meat Restaurant★