| >> |
05/11/11(Wed)23:47 No.49292385>>49291883
The
insanely small portions is just in the high-end, like if you go to some
kaiseki place that charges 30K yen a head. That's how it is anywhere,
though. At normal places, the portions are pretty decent..smaller than
American portions, but good, and the nice thing is that they leave room
for dessert. Then there are the cheapss places like Yoshinoya where you
can get a ton of marginal food for almost nothing.
Cooking
insanely high end beef on a hot stone is done because it's all about the
flavor of the beef...you don't need any other seasonings. It's good,
but I'd honestly rather have a nice steak frites.
What is really
fucking weird about Japanese restaurants is that they all insist on
chilling red wine, even when you're in an expensive French restaurant
that should know better. |
