Agui, Aichi, Japan｜Hachinoki

Great steak. One of the best steaks I have ever had.

A steakhouse whose taste hasn't changed since long ago The location has moved and is a little difficult to find, but the parking lot is relatively wide and easy to park. The price is moderately high, but the fillet provided with the taste commensurate with it was the best.

This shop exists on the hillside of a small hill in the middle of nowhere. At the foot of the hill, rice fields spread out, and there are no private houses other than farm roads. At night, it is completely covered with a dubious presence. At such a time, when you walk from the station in the pitch darkness, you start to wonder if there really is a shop in such a place, and when you start to feel lonely, the path branches off into a narrow mountain road. The wind was blowing and the grass was rustling. When I climbed the slope, I suddenly saw a single Western-style building standing in the thicket. I can see the light and feel a little relief. It was quiet all around. We were the only ones here. It seems that I got lost in a "restaurant with many orders". When I opened the heavy door and entered the store, there was a human proprietress standing there. She was an older woman, but she straightened her back and greeted me politely. I wasn't forced to sprinkle perfume on my head, so I was relieved for the time being. If cream was served, I wanted to lick it a little. The beef tenderloin steak is famous here. Or rather, there is no loin or sirloin, only fillet. A piece of red meat. There are quite a few delicious-looking side dishes that go well with wine, but I'm not a drinker, so I've never ordered them. Here you can only taste the meat. You order only the amount you want to eat, and they don't even ask you how you want it done. Rare choice. Increasing the amount will increase the thickness. Now all that's left to do is wait for it to bake. Salad, rice, dessert and after-dinner drink are included. Meat grilled on an iron plate is not dripping with fat. It's finished with the gravy trapped inside. The fragrant red meat has little fat and is composed only of umami. No steak sauce is provided. It's served with lemon and a touch of butter, but I didn't even use it, just the seasoning that the chef gave me and I climbed to the top of perfect pleasure. It tastes sensual. wonderfully soft. I think I might eat my tongue by mistake. Rare is still the best. It's as if he's declaring a mathematical theorem discovered by a chef that this is the best way to eat meat. Totally agree. With the help of garlic, it is clearly a different direction from the general Shimofuri luxury wagyu steak that pursues the sweetness of the fat. This recipe has been established for half a century. The store is clean and simple. Cleanliness is felt everywhere. No excess service. It must be supported by high-ranking customers who understand the taste. There was also a relocation from the same town, so the shop is new, but it is in the mountains. The location of this store is the hometown of Nankichi Niimi, another children's literary author who died young, and it still has an atmosphere that makes you feel like you might see a fox. It's my favorite place, and I feel like I have something in common with Kenji Miyazawa. Perhaps the origin of the name of the restaurant is from Hojo Tokiyori's Tale of the Potted Tree. You can get a sense of the cultural background of the owner who sticks to country roads. The train is inconvenient, but the parking lot is wide, so it would be nice to visit once while driving on the country road. I think it's better to make a reservation on weekends.