Saturday, August 17, 2013


Yakiniku Tokuju, Sapporo

Korean Steak & Barbecue
This restaurant specializes in yakiniku, or Korean barbecue.  It serves a selection of meat, seafood and vegetables, which you grill on the table in front of you.  A spicy sauce is provided as dip.  You can enjoy the barbecue comfortably in air conditioned environment during summer without the chocking charcoal smoke.
Prices were very reasonable.  For five adults, we ordered 2 portions of grade 7 wagyu beef steak and beef slices (altogether 1kg), Gengkhis Khan lamb, chicken, salad, starter, soup and rice.  Total cost was only RM800.00.
Savor the pure meat with a pinch of salt only.  Grilled it 3 minutes on each side, and the beef will deliciously melt in your mouth.  As for the lamb, it is tender and sweet because here only uses lamb less than a year old. Not to forget the Hokkaido unpolluted environment and organic feed that contribute to the superb meat.
Yakiniku Tokuju K-place
Kita 34 Higashi 20, Sapporo, Japan 070-0834
+81 11 786 8929
Neighborhood: Higashi-ku
Opening hours: 11am - midnight
Food Rating

Monday, October 27, 2008

1, Jalan 20/13, Paramount Garden, 46300 Petaling Jaya, Selangor, Malaysia
Tel: 03-33422462, H/P: 012-6608654, 012-6043768
This restaurant is famous for their roast duck, so do not be mislead by their name.

The roast duck is only for sale in the evening, do go there early to avoid disappointment but be prepared for a long que. The roast duck here is very consistent in quality. It is big, with crispy skin and thick meat, particularly the breast meat, it is almost as good as roast goose. It is serves together with fermented bean paste (dou jiang) sauce. The sauce combination is just nice with a tinge of sour plum and sugar. “Dip the roast duck into the sauce, one bite into the succulent meat will definitely give one a lot of satisfaction.

I like the pumpkin seafood stew very much. The pumpkin is cut at the top to form a lid. The seeds is scrapped away in order to create space for ingredients. A generous portion of seafood is put into the hollowed pumpkin and steamed until soft. The ingredients are cut into big pieces. There are Chinese mushroom, sea snail meat, pacific clam, dried scallop, fresh scallop, fish maw, sea cucumber, pig tendon and baby Chinese cabbage (bai chai).

There is no fishy taste at all. The ingredients blend well with the pumpkin: sweet and full of aroma. The gravy goes well with white rice.