Zaby
Near the intersection of National Route 12 and Meriyukikodo Street, I decided to have lunch around noon. It's a bit far from the subway station, but there are a few restaurants nearby when searched. The delicious soba shop I visited before was closed, so I decided to try the yakiniku restaurant "Sankatei" instead. As I entered, a female staff member at the entrance immediately asked, "Are you a reserved customer?" It was lunchtime on a weekday, so I was surprised by the popularity. They said there would be a 30-minute wait, so I decided to come back another time.
Feeling a craving for meat, I walked a bit and ended up at "Beef Impact Shiroishi Chuo Branch." It was also crowded, but after a short wait, I was seated. Looking at the menu, they offered various lunch options such as shoulder loin, rib loin, sagari, and fillet. I ordered the "American Angus beef shoulder loin (180g) @1,100" with garlic chips on top. The staff recommended it rare, so I agreed.
The salad, rice, and soup were served first, followed by the steak in about 8 minutes. The sizzling oil from the teppan was intense, so I used an apron for protection. The steak was topped with melted butter and corn. The cutlery basket contained a knife, fork, chopsticks, and disposable wet towels. On the table, there were steak sauce, hamburger sauce, pepper mill, and salt. I enjoyed the steak with the sauce and found the American beef to be chewy with a good texture, although slightly tough in some parts.
The rice was from Nimiki-cho's Yumepirika, cooked perfectly and delicious. The lunch included free rice refills, which was a nice service. They also offered a system called "Rice Passport," where you could have unlimited white rice for a certain period at a cost of "One month @330" or "Two months @550." It's a great deal for big eaters who want to visit frequently.
They also had the trending "Uruguayan rib loin" and a "100% beef hamburger" that is finished at the table. I will definitely consider visiting them again when I crave meat. Thank you for the meal.