At Yamanami, located on the 7th floor of Keio Plaza Hotel Hotel's Main Tower, you can enjoy comparing two top brands of beef. The secret to their delicious taste lies not only in the selection of premium Hida beef and Kobe beef, but also in the skillful teppanyaki control that brings out the best in the ingredients.
The grill master uses their palm to gauge the perfect cooking temperature for each ingredient. They hold their palm about 3 cm above the hot griddle to find the ideal temperature. Even on a large griddle, the cooking area is surprisingly small, and the skill to utilize the temperature difference from the center to the edges to cook the meat requires years of practice. The grill master stands at the boundary between the rising and falling temperatures on the griddle, finding the perfect timing to achieve the best doneness according to the customer's preferences, the condition of the meat, and its characteristics. Branded beef, in particular, has a low melting point for its fat, and is so delicate that the surface fat begins to melt as soon as it is taken out of the refrigerator and cut. The grill master meticulously adjusts the temperature of the griddle while paying attention to the surface of the meat to create the ideal state.
The polished griddle is truly the chef's stage. While weaving their own personality into conversations with valued customers, they keep a close eye on the griddle's temperature. The chef's performance, supported by solid technique, creates the flavors of Yamanami that resonate with customers.
