Jump to content

Recommended Posts

Din Din with the Master Last night...

DSC02680.jpg

DSC02685.jpg

DSC02684.jpg

DSC02669.jpg

DSC02677.jpg

DSC02687.jpg

DSC02678.jpg

DSC02691.jpg

DSC02689.jpg

DSC02672.jpg

DSC02667.jpg

DSC02665.jpg

DSC02658-2.jpg

Share this post


Link to post
Share on other sites

ha... if I were you id eat a LOT of vegetation/fruit today.........,

Share this post


Link to post
Share on other sites

damn where is this? need to be on my list to try next time

Share this post


Link to post
Share on other sites

Fantastic food and shots! I gotta check out japan.

Share this post


Link to post
Share on other sites

don't know if I'm more impressed with beef or the photos. nice!

Share this post


Link to post
Share on other sites

damn where is this? need to be on my list to try next time

This place is called AMON, make sure to make a reservation.

http://tabelog.com/tokyo/A1305/A130501/13019476/

Share this post


Link to post
Share on other sites

ha... if I were you id eat a LOT of vegetation/fruit today.........,

Yes Im feeling it today, was a rough meeting at intercross today look forward to orange whips with you after my recovery.

Share this post


Link to post
Share on other sites

arrrrrrrrrrrrrrrrrrrrrrrrrg, hate u chris :atsg_smilie_punch: .................

Share this post


Link to post
Share on other sites

What cut of beef is that?? Strange, I've worked at some of the finest hotels and restaurants in the US... as Food and Beverage Manager, Purchasing Director, Maitre D' and as a Sous Chef, I don't even recognize what cut of beef this is! Jeeezs can only guess Top Sirloin??

Share this post


Link to post
Share on other sites

What cut of beef is that?? Strange, I've worked at some of the finest hotels and restaurants in the US... as Food and Beverage Manager, Purchasing Director, Maitre D' and as a Sous Chef, I don't even recognize what cut of beef this is! Jeeezs can only guess Top Sirloin??

I don't remember it was explained to me but on our tray there was 6 different cuts, in Japan they use different names. One of them was top sirloin.

No matter where in the U.S new york's finest steak restaurants they still don't have what is in Japan. But I must say it's all preference because I love the Florentine steaks in italy that have no marble at all, I also love grass fed beef from select suppliers in the U.S, it's just different flavors.

If you eat this level of JDM steak every day you will be sick and dead in no time.

Oh yes and Eggs are a big deal, here is a pic of eggs that cost about 3 bucks each, there are some that run about 7 bucks each that I will shoot later.

post-18-0-97321300-1456574014_thumb.jpg

Share this post


Link to post
Share on other sites

Just amazing! Heart and soul in every endeavor.

Share this post


Link to post
Share on other sites

I love the food there even more than the JDM clubs !! Awesome pics Chris. Really good camerawork.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×