Typically, people are accustomed to eating meat steak. The use of meat or meat from Australia USC s. It tastes wonderful. If you eat Shabu - sukiyaki, or teppanyaki Kobe beef, or just need to get Matsumoto's only in it to taste sweet soft tongue, literally.
But today, I will eat steak Beef Lover to the meat of some Japanese. To experience the taste of meat, two British nationals well as the dining room and bar Festival Finest of Mouth Watering Japanese Beef with a variety of dishes made with meat, Matsumoto Saga and Kobe beef. This is the best beef known for its softness. It has a marble insert significantly. The grill is the ultimate fragrance.
Special to them. There are two kinds of meat and it still served to guests and 3 types of Lloyd's and Lloyd Snyder, The Rib Eye, which is usually only a single copy only. But this time, to enhance the experience of eating meat in order to compare word for word that I like the onion is soft, it's over.
The Boulder tenderloin. The tenderloin is the most tender and most expensive. There is a minimum. When the steak is still a very soft rubber Medium Rare meat is cooked outside but still juicy inside with the meat.
Lloyd's is the sirloin with a side of the insert and have it shipped with. The steak has a delicious aroma and Rib Eye or short neck, and it is the largest insert. When the grill is very soft and fragrant. For people who do not fear it.
Japanese Beef meat, each weighing approximately 200-300 g will be cut (or client) is a moderately thick slices of this meat is grilled, then dry or too cold even if it is satisfied with Beef Lover experience of Japanese beef. 3 a.
The comparison between the USS meat. Australian Meat and meat, the Japanese used to make the steak. Most beef breed to fight tooth and thick steaks exhausts it. But for Japan, even without meat, sticky texture, but it's really soft. The throat and swallowed my tongue and smell it to fade.
In addition, Chef Charles Christian Rib Room of the room. To create the other. By the ingredients of Japanese cuisine as a fusion to the festival, such as olive oil, baked scallops from Hokkaido served with egg sauce and scallops Haiemen. Sushi served with foie gras filling, fresh grape sherbet. Snow crab served with salmon. Oyster sauce, served with fresh Kumamoto 3 Maine lobster sashimi style. I served with sushi, fried fish and sauce on grilled squid and Zeus. The ingredients used are fresh and natural when it comes to cooking delicious sweet onion.
Festival promotion is only available until June. Do visit the tasting room at the Rib Room, 31st Floor, Landmark Hotel, Bangkok.