Food Diary - Steakhouse Satou, Tokyo

Tokusen Sirloin Steak Set, Steakhouse Satō, Tokyo

During our previous trips, we tried having dinner at Steakhouse Satō (ステーキハウス サトウ), but we didn't succeed. During this this trip to Kamikochi, in our Tokyo leg, we finally managed to finally eat there - weekday lunch. And I can see why it's been recommended by so many reviews and seasoned food bloggers out there.

Steakhouse Satō (ステーキハウス サトウ) is a teppanyaki steakhouse in Kichioji known for its reasonably priced Matsusaka beef (松阪牛).

Steakhouse Satō, Tokyo

Some Matsusaka beef purists may say that the beef at Satō is not actually Matsusaka beef. Anyway, the criteria was relaxed sometime in 2002, and included surrounding areas in the Mie Prefecture - termed「三重県産国産黒毛和牛」.

In any case, Satō explains in their website that their product is sourced from the areas outside the traditional Matsusaka beef region, and is termed 「三重県産国産黒毛和牛」 (Mie-ken sankuni san kuroge wagyu).「三重県産国産黒毛和牛」 basically means "Mie Prefecture domestically produced black-haired wagyu cattle", and the kuroge wagyu cattle (黒毛和牛) is the Japanese Black, the cattle from which the Sandai Wagyu (三大和牛) are produced.

However, because there is the belief that Matsusaka beef raised and produced in the traditional Matsusaka region is superior to those from the surrounding areas, that is naturally reflected in the price tag.

Tokusen Fillet Steak Set, Steakhouse Satō, Tokyo

I confess that while not all fatty meats are the same, it begins to get difficult to differentiate once the cuts are above a certain grade. After all, past some point they all feel and taste like one tender and juicy steak.

Perhaps one can tell the difference looking at the raw cuts - as we saw in the marbling of the Matsusaka beef we had at Mishima-Tei, Kyoto. Or perhaps the difference in quality can be discerned if prepared in different modes - as in sukiyaki or in shabu-shabu.

In any case, I won't deny that lunch at Steakhouse Satō was quite an enjoyable affair. But perhaps Matsusaka beef is best enjoyed in sukiyaki or shabu shabu, or in a smaller portion as a steak.