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In preparation for a heavy drinking session this afternoon, I have very wisely scheduled a very big lunch to make sure my stomach is full and can handle all the alcohol.
29 Terrace (29テラス) is a place I found thanks to it being "Instagram famous", and when I saw a video of their ox tongue stuffed with spring onions I knew I wanted to come and try it. As V also needed a big lunch before joining me for this afternoon's festivities, I figured he should come along with us.
Even though we were the first to be seated today, I wanted to make sure that we got the signature ox tongue, so I pre-booked the most expensive set menu. It looked like a lot of beef to take down, especially for lunch, but I figured what the hay...
Korean salad (チョレギサラダ)
Kimchi (キムチの盛り合わせ)
Yukhoe (ユッケ) - this was pretty good with all the diced spring onions.
Ox tongue platter (牛タン盛り合わせ) - well THIS was looking pretty impressive, innit?! I didn't realize we were gonna get this much tongue, but I ain't complainin'! It's not often that one gets 5 different cuts of tongue...
As it's not easy to figure out how long to cook tongue for, the boss was going to cook all the tongue for us, starting with the longest piece...
Ox tongue roll with spring onions (ネギ巻きタン) - the thin strip of tongue had been frozen, and after cooking it was kinda chewy. Rolled up with diced spring onion whites (長葱) on the inside.
Thin-cut premium ox tongue (上タン 薄切り) - I love tongue, and these relatively thinner slices were nice and crunchy.
Thick-cut special premium ox tongue (特上タン 厚切り) - I love ox tongue even more when it comes very thick cut, and this came seasoned with ground pepper on top. So springy and bouncy. So delicious. So satisfying.
This most important piece of tongue was grilled by the boss.
Thick-cut ox tongue with spring onions (厚切りネギタン) - BABY, THIS IS WHAT YOU CAME FOR! I really, really loved this piece of thick-cut tongue stuffed with diced spring onions. It was so, so tasty! So much bite and satisfaction. But why was this piece so small?! It should have been at least 50% larger!
Miso-marinated ox tongue (味噌タン) - oh this wasn't bad at all! Much deeper flavors thanks to the miso marinade.
Kobe beef platter (神戸牛盛り合わせ) - we got 5 different cuts of Kobe beef, and interestingly there were cuts that I have never heard of or tried. Thankfully they had numbered each cut so that one could check the chart for the corresponding names both in Japanese and English.
We were shown the certificate for this particular animal, a female from Awaji Island (淡路島) slaughtered on November 1st and is qualified to be called Tajima beef (但馬牛).
Eye of round (シキンボ) - this was definitely the leanest cut, and the muscle fibers were very obvious. Pretty chewy, and perhaps not the best cut for yakiniku in my opinion.
Rump (ランプ) - more tender than the eye of round, but still on the chewy side.
Top round (ウチモモ) - now Foursheets began cooking the beef for 15 seconds on each side, which yielded better results. Thick cut, and definitely got some bite.
Heel meat (ハバキ) - more fatty, and definitely tender. Loved this cut.
Clod heart(カタサンカク) - very, very marbled, tender and juicy, with lots of fatty and beefy flavors.
Short plate (タテバラ) - this came marinated and very thick cut with lots of sinews, so this was very chewy. Needed to be cut with scissors to make it easier to chew on.
Kobe beef nigiri sushi with sea urchin (神戸牛握り 雲丹付き)
Kobe beef nigiri sushi with yuzukosho (神戸牛握り 柚子胡椒付き)
We had a choice of hot soup so I chose
gomtang (コムタンスープ).
Naengmyeon (冷麺) - the noodle used was interesting... They had the look and texture of some Japanese ramen noodles but were translucent.
Yuzu sorbet (柚子シャーベット)
Besides all the food, our set menu also gave us free-flow of drinks for 90 minutes. While the others complained that there wasn't much alcohol in their drinks, I definitely tasted some whiskey in mine.
We were pretty stuffed. In retrospect, I probably didn't need to order the big set menu for all three of us... certainly not for Foursheets, anyway. We would have been better off picking and choosing from the many different items to get the cuts that we would prefer, but I was still happy with our meal. Now V and I are ready for
sake...
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