It better BEEF worth it - 3 delicious beef places to visit in Tokyo

Today's post will be dedicated to all those cows who have sacrificed for mankind. Thank you for satisfying my tastebuds and for showing me what it is to die for. *pun intended

<insert drooling emoji>

This post is none other than my version of "worth it". I will be writing a review on 3 different places in Tokyo where you can get damn good beef. Different type of cuts, cooked using different methods. 

Ikinari Steak 

This is by far my favourite spot! Fairly priced. In fact, I might just go ahead and say the "cheap" word. Considering the quality you'll be getting, I really do think it's quite cheap. 

They have multiple branches and it spreads across popular places like Shibuya, Shinjuku, Harajuku and etc. Each shop is slightly different from one another. For example, the one in Shinjuku has no seats ie. a standing steak shop. Whereas the one in Shibuya, you'll still be able to get some sort of a high stool. Small things like that give each store a slightly different identity.

Ikinari Steak at Shibuya

Be ready to smell like sizzling beef because the moment you open the door, that mouthwatering aroma instantly hits you in the face, and your entire outfit. 

How it works? You choose your steak and the type of sides you'd like to have. Highly recommend the last thing on the menu, which says "Japanese Beef Sirloin Steak", pricing at 10 Yen/gram. The usual serving size for a steak is about 200 grams. Next up, choose your sides. Definitely the corns and onions. Umami from the beef fats and sweetness from the vegetables, oh-so-yums! So expect to pay around 2000-2500 Yen (<RM100) for a pretty good steak.

We also tried the US Angus Sirloin Steak and it was equally good.

Where lahhhh to find a place in Malaysia that you'll get decent steak at this kind of price!

There's plenty of condiments available but the most iconic of them all, steak sauce! Just listen to that sizzling sound. 

Don't forget to get yourself some drinks to wash down that grease. We ordered cold sake and the glass came within a wooden cup. Apparently, you're supposed to pour sake into the glass until it overflows into the wooden cup. Drink from the glass first and then finish up the rest from the wooden cup. 

Kampai. 

Steak House Satou 

I love this place because it was tiny with limited seatings. Anything that is limited must be good isn't it? Not just that, I noticed there weren't any foreigners in the restaurant, except for us. You know what they say, go where the locals go!  

Like Hiyama, the one-star michelin sukiyaki restaurant that I've written about, Satou is located next to their meat supply aka butcher shop. 

We were seated right in front of the teppanyaki hot place where the magic happens. So small yet so efficient. Everything the chef needed were within arm's reach. They each had their own station/task. The one on the left was in charge of condiments. One of it was radish in some sort of special mirin/soy sauce mixture with a tinge of garlic. So damn good I must say! The middle one was in charge of salad. Slicing the cucumber and all the prep work involved. Last but not least, the main guy on the right was in charge of cooking the meat. He made it look so effortless. 

One of the most expensive beef I've ever had. This slab right here was 15,000 Yen. Oh blimey. It was on their special menu. And I was too in awe I forgot to make a record of what I was actually eating HAHA.

Of course they had some other options that won't kill your wallet (as much).

Tip! This is very common in Japan. The same restaurant, serving the same food item, it's almost for sure that dinner can be close to double the price when compared to lunch set. So if you want to try expensive places, always opt for lunch time.

We ordered the 15,000 Yen beef (take all my money!). At the same time, we ordered another cheaper set but still cost 7,000 Yen and this set came with 2 different cuts. We decided to share half-half for each. So this plate right here, cost us 11,000Yen (RM400+) and we got to try a total of 3 different cuts.

• Top right cubes were the leaner cut of the 7000 Yen. With a bit more chewing involved, you can really taste the flavour of the beef. Not the excessive smelly stench but it was clean and subtle.
• Top left cubes were the fattier cut of the 7000 Yen. I'd say this was my favourite. The beefy taste was definitely not as intense as the leaner cut but the amount of fats was just perfect. 
• Bottom cubes were the 15,000 Yen cut. IT WAS SO FATTY. Every bite I took, I had a mini juice explosion from all the fats in my mouth. It was so damn juicy to the extent that it was a bit overwhelming. It was bomb-diggity for the first few mouths but after that, it was just a bit too much. *jelak. The fat flavour was very clean, I'd have to give them that but I wouldn't be able to enjoy the whole entire portion. 

Satou had the beef seared to perfection on the outside but retained its juices, locked within each cube. Each bite goes along so well with the plain rice served. 

Another highlight about Satou is the neighbourhood it's located in. The small alleys around Kichijoji reminds me of Omoide Yokocho but in a classier manner. What not to love when you have bars and izakaya of your choice in secret lanes.

Gyukatsu Motomuro

I love steak. I love everything fried. Now combine these two elements. Deep fried breaded beef cutlet. Tell me what could possibly go wrong. 

A hearty set like this was 1500 Yen (RM55+). Came with miso soup, grated yam, cod roe, pickles and of course, beef cutlet. Just make do with the 130g. Trust me, it's more than enough! I was so full by the end of the meal.

Gyukatsu Motomuro is everywhere! They're almost like another Ikinari, spreading across popular places.

I'm pretty sure they're very used to foreign visitors. Why do I say so? First of all, they have an English menu. Secondly, they even have a guide to teach you "How to eat Gyukatsu". Came in handy because I wouldn't have known I'm supposed to sear the beef on the heated plate before consuming.

Oh for those who didn't know, grated yam is for you to pour over the rice. It doesn't have any particular distinct taste but it moistens up your rice. I like it. Top it with cod roe. Purf!

Don't get me wrong, it was a really satisfying meal but I do reckon the meat quality was not as on point as the other two. The fibrous texture wasn't quite there which may be a sign that it was probably overly tenderised? Would still go back tho. 

Summary

So there you go! 3 beef places in Tokyo definitely worth visiting. But which was my "worth it winner"?

Ikinari steak for the plain ol' steak? Satou for the super luxurious beef with cray marbling? Or would it be Gyukatsu for deep fried goodness! 

Hands down. IKINARI STEAK! Value for money. Nothing fancy but just an extremely satisfying piece of steak. So much comfort in one bite, love it.