Steak for 760 pounds: why it is so expensive and who is ready to buy

The Japanese restaurant Aragawa, which opened in October on Clarges Street in Mayfair, impresses with its pricing. It can accommodate 26 customers, and the beef is cooked by ear.

But the price of a beef steak is surprising to some gourmets. Yahoo tried to figure out how good a steak for 760 pounds can be and what makes it unique.

This is not the first restaurant in London to offer steaks at a shocking price. Earlier, a steak wrapped in gold leaf was offered at Salt Bae's for up to 1450 pounds.

The new Aragawa restaurant is the first overseas outpost of the famous restaurant, which was born in Tokyo in 1967. It is known that almost nothing has changed in it since its opening, visitors enjoy the same plates and appliances, and the furniture remains the same. What is known about the meat of the new Japanese restaurant and why does it cost so much?

Why do gourmets honor the new Japanese restaurant?

What is served in the restaurant is considered the best Japanese beef. These are cows that are massaged, serenaded, and given manicures and pedicures.

A portion is designed for 400 g of premium beef. The owner of the restaurant, Kotaro Ogawa, calls it Tajima, or Tajima-gyu. The meat of these cows is one of the most prestigious and expensive varieties of Japanese beef. The meat is characterized by high marbling, which makes it incredibly tender and juicy, and gives it a special taste and aroma.

At the same time, the chef does not call the meat Kobe, as he believes the name has lost most of its meaning. It should be noted that in the production of this meat, cows are usually rubbed with massage devices to soften and relax their muscles, which, according to some producers, contributes to the even distribution of fat and improves the taste of the meat.

Customers are impressed by Tajima beef when it is raw, it is not red, but peachy with streaks of cream-colored fat. To cook this meat, they use a charcoal bintetan oven, also from Japan.

It is emphasized that the oven is operated by a master of his craft - Kazuo Imayosh, who has worked for 40 years in the original restaurant in Japan. He is a steak master and knows how to "listen to the roast".

This means that he is able to cook each steak in one of 10 ways by perking up his ears. The second chef, Fumiya Kase, takes care of the rest; he is especially good at making beef consommé and lobster salad.

The tenderloin tastes surprisingly good; the meatiness is preserved on the palate, the fat covers the tongue. While many steaks taste mostly charred on the outside or with strong seasonings, here all the flavor is in the meat. There is a sense of finesse; it is a dish that should be cooked slowly and savored.

Customers say that they remember the soft, blanket-like texture of the steak and the wonderful dripping fat for a long time afterwards. But such a unique restaurant is not for everyone, because for some gourmets, paying 760 pounds for lunch is impossible.

If you are interested in unusual hotels in London where you can enjoy intimate moments, read TravelWise's selection.