Just a few steps away from Toragain, the Shoto Wagyu yakiniku specialty restaurant also serves Japanese cuisine, while Shoto Wagyu specializes in Japanese yakiniku.
Compared with Korean barbecue, which makes good use of marinades, Japanese barbecue prefers to preserve the original flavor of the meat ingredients. Japanese yakiniku is more delicate, and it is necessary to have fresh and high-quality ingredients to ensure that the aroma of the meat is released after grilling. Yakiniku is made up of almost all of the meat, and the more sophisticated yakiniku restaurants also prepare a lot of fresh seafood. The ingredients of Shoto Wagyu beef are of the highest quality, and most of the ingredients are imported from all over the world.
Beef is the main character of Shoto Wagyu, and it is said to be Wagyu, but it is not actually imported from Japan. China prohibits the import of Japanese beef, and domestic high-quality imported beef is mostly imported from Australia, New Zealand and other places. Australian Wagyu beef quality is classified on a scale of M1 to M12, with M12 being the best. The beef of Shoto Wagyu is between M7 and M10, including M10 sirloin and M9 eye-eyed meat, and the meat is tender and has clear lines. Sirloin, also known as the New Yorker, is suitable for frying and grilling because the lower loin of the beef moves more than filet, and the meat is slightly harder, which is suitable for frying and grilling, and the meat is fine and juicy, and the taste is fresh and tender. The bull's eye meat is the meat between the seventh and tenth ribs of the cow's back, which has a higher fat content, red and white inlays, marbling patterns, and a more plump and delicate taste. Different parts such as beef tenderloin, beef tongue, beef lin (rump meat), and belly meat also have different flavors, and customers can order according to their personal preferences.
The dipping sauce of the barbecue is generally not as rich as that of the Korean barbecue, but it also provides customers with different flavors of seasoning. The secret sauce has a sweet and spicy taste, while the soy sauce retains the salty and fresh flavor, so if you want to maximize the original flavor of the meat, you can season it with pepper and sea salt.
Shoto also eats a lot of seafood as sashimi, and the ingredients are all seasonal seafood, and the price is not fixed depending on the inventory and quality of the day. There are red crabs imported from Russia and king crabs from Hokkaido, and they are also served in different ways such as steamed, gratined, and raw. However, the processing of seafood is far less than that of barbecue, and its cooking and cooking are not as rich as that of Japanese Crab House.
The dining environment of Wagyu is extremely comfortable, the decoration is made of a lot of wood, and the walkway on the first floor is lined with Japanese-style log-colored sliding grilles, revealing Japanese simplicity everywhere. In addition, Wagyu beef adopts the mode of dining in all private rooms, and the interior of each private room is full of Japanese elements. The baking tray in the private room is in internal suction mode, and it is difficult to even encounter oil smoke choking during the barbecue process. The use of private rooms not only satisfies the privacy of diners, but also maintains good ventilation and lighting.
The meticulous service also increases the customer's dining experience. The barbecue waiter grills the meat one-on-one, and during the barbecue process, the customers are introduced to the different sources and characteristics of the ingredients, and the aging degree is also grilled according to the customer's preference. The barbecue tray can be changed for one meat and one to ensure that the ingredients do not interfere with each other.
