My friend that came with me had one goal in Japan besides Fuji and that was to try Japanese Beef.
We were super lucky, a fellow guesthouse stayee (local Japanese lady) was very knowledgeable in cuisine and history and basically everything. In some form of three way, multi-lingual conversation we got started on the Beef topic among other things. She said she knew a place and instantly was on the phone finding out where is the closest Kobe Beef dealer. Just like a car you have to go to the dealer. The butcher has to be registered and licensed, when you buy the beef it is identified by a serial number. The serial number has so much detail that you can trace it back to the family, where it grew up and where it fed etc.
The steak is package like a Gucci bag. Nice bad, individually wrapped, comes with a little pack to keep it cold
This lady deal in Saga Beef, this is her license
I was going to cooked pasta. So off to the shops
Japanese garlic prices!
China ones were cheaper, but the lady recommended Japanese
Korokke (Japanese: コロッケ)
No oil was added, this is the oil coming from the fat, soooo juicy
We preferred the saga, we felt you could eat more of it. The Kobe was a lot more richer, where we only needed a little to enjoy.
After dinner some how we ended up at the local Sento. This is much like an Onsen but it doesn't use hot spring water
