What the Most Expensive Steak on Earth Tastes Like | aragawa
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World&39;s most expensive restaurant
(26 Dec 2006)
1. Traffic, pan to Aragawa restaurant building
2. Signboard of Aragawa restaurant, pan shot to stairs down to the restaurant
3. Signboard of Aragawa restaurant on the basement
4. Neighbouring restaurants, pan shot to door of Aragawa restaurant
5. Interior of restaurant
6. Picture of cow that won the award of best Sanda cow this year
7. Tables, pan shot to kitchen
8. Chef taking chunk of sirloin out of refrigerator and placing on cutting board
9. Hands taking cling film from chunk of sirloin, zoom closeup of sirloin steak
10. Chef slicing chunk of sirloin zoomed close up of cutting sirloin steak
11. Containers of pepper and salt
12. Various of chef putting metal sticks into steak of sirloin
13. Charcoal in box
14. Chef taking charcoal out of box and putting into fireplace
15. Smouldering charcoal
16. Various of chef sprinkling salt over steak of sirloin
17. Smouldering charcoals
18. Chef putting steak of sirloin into fireplace, zoom into steak
19. Chef taking steak of sirloin out of fireplace, putting on the plate, taking metal sticks out
20. Chef serving steak of sirloin on the table
21. Closeup of hands slicing steak, zoom into restaurant analyst Masahiro Yamamoto eating
22. Pan shot of medium rare steak
23.SOUNDBITE: (Japanese) Masahiro Yamamoto, Restaurant Analyst
“Aragawa serves us not just high quality beef but the way they grill is also superb. They grill steak with respect, and the way they sprinkle salt and how far they grill steak are so delicate. The surface of the steak is crisp and it comes with the savoy smell. It’s worth of the price as it’s so tasty with mixture of balanced fat and meat, and juice of beef spreading in the mouth.”
24. Wide shot of Yamamoto eating sirloin steak
25. Restaurant owner Akira Kazama entering restaurant and talking to staff
26. Certificate of pedigree Sanda cow
27. Kazama looking at certificate
28. SOUNDBITE (Japanese) Akira Kazama restaurant owner:
“As we have being looking for the best quality of beef, it brings up the cost inevitably. We could only serve about 25 kilogrammes (55 pounds) out of Sanda cow weight 600 kilogrammes (94 pounds). So there’s nothing wrong with it and it is the proper price,”
29. Trophy of Sanda cow
39. Building where Aragawa is located, pan shot to fast food restaurant crossed the street
40. Exterior of Yoshinoya, the fast food restaurant known with cheap beef bowl
41. People entering and coming out of cheap noodle restaurant where clients eat without sitting at tables
42. Pan to menu sitting outside of the restaurant.
How much are you prepared to pay for the perfect steak ?
The average steak dinner and bottle of house wine at one steakhouse in Tokyo could set you back as much as $500 US Dollars.
A beefsteak restaurant in Tokyo was chosen as the world’s most expensive restaurant this year, for the second year in a row.
The list was compiled by Forbes.com in association with Zagat restaurant guides.
The Zagat data excluded restaurants in the United States.
Aragawa is a little steak house which serves Sanda beef, a type of Kobe beef, which can only be found in Hyogo Prefecture, Western Japan.
Unlike other threestars restaurants, Aragawa is located on the basement of the building along with a pasta place and a sushi restaurant, which has a much more modest menu where people can eat for less than 1,000 yen (about 8 U.S. dollars).
Food lovers say that Aragawa is a hidden gem.
There are only small signs the restaurant outside of the building, and the entrance looks just like the one of the members club.
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Aragawa Most famous steakhouse in Japan
A 2006 Forbes Magazine article called Aragawa the most expensive restaurant in the world (see full article here: http://www.forbes.com/2006/10/11/foodrestaurantsdininglifetravelcx_sb_1012table.html). Aragawa is a little steak house located in Tokyo’s Shinbashi district which serves up strip loin steaks from Sanda beef; which is a higher grade and more exclusive than Kobe. Only a handful of farmers in all of Japan are able to raise Sanda beef with the total annual production of limited to about 1000 cows. This restaurant’s steaks are sourced from the female cows, which comprise about 20% of the total (roughly 200 cows). These free range cows are scrubbed, massaged, fed beer and food, and treated very well. Some say that the farmers even sing to them.
Asia&39;s Most Expensive Restaurant ($1,000+/person)
Most Expensive Restaurant in the World? $1,000 or more per person!
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One of the World’s Most Expensive Restaurants, Ultra Violet, in Shanghai, China, serves 10 Guests a night and Charge at least $1,000+ per person for a 23 course meal. This is an extended version of Original Shanghai Episode https://youtu.be/B2tXvw5DYjw
I must admit experiencing all these World’s Most Expensive items, like the World’s Most Expensive (https://youtu.be/YJbvg_jiL64), is pretty damn cool, but if I had to pay for it, I probably wouldn’t do it.
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One of Tokyo&39;s most exclusive restaurants
Elite Escapes goes to Takazawa, one of Tokyo’s most exclusive restaurants.
What the Most Expensive Steak on Earth Tastes Like
This week on The Meat Show, professional carnivore Nick Solares visits Mu Ramen in Long Island City to eat a steak that has been dryaged for 400 days. Watch to see if chef Joshua Smookler’s funky, fatty experiment pays off as Solares samples it sous vide, over sushi rice, and even raw.
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H Bone at Aragawa
Chef Yamada of Aragawa trimming and skewering the H Bone strip for our second meal at Japan’s most famous steak house.
Japan&39;s Most Expensive Steak Matsusaka Wagyu Beef Teppanyaki
Teppanyaki & BBQ style preparation of rare Matsusaka Wagyu in Tokyo Japan’s most prestigious and most expensive Beef Steak. Highend Teppanyaki steak restaurants will eventually turn to this mixed cooking method: the 30 seconds on the BBQ grill added a subtle hint of smoke to the steak without covering the steak’s own taste: an excellent combination!
ALI PROJECT Aragawa
Our steaks at Aragawa
Aragawa’s Chef Yamada cutting our steaks for dinner. Kobe, Japan
Listen to the amazing metallic tone of the hard wood charcoal used at Aragawa Steak house in Kobe, Japan
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