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AI summary of what 8 dish mentions say about the food
Reviewers rave about the Mont Blanc, praising its delicate sweetness and creamy texture. The overall vibe is one of refined, artful desserts that feel both elegant and comforting.
“This is a Mon Blanc, a very popular dessert in Japan, made with chestnut. It's super acclaimed. For chestnut lovers, it's really good.”
What creators say
1 creator has covered Onikudokoro Ginkakuji O-nishi. Most active: Francesco Zini
This video documents an exceptional Wagyu A5 tasting experience at Ginkaku Onishi in Kyoto, Japan, exploring various cuts and their unique flavors.
Dishes mentioned
Tartare di Wagyu su pane fritto
This is a fried bread base with wagyu tartare on top, with a green sauce made of parsley and garlic, and then white fish and dill on top. The green sauce is very Italian in flavor, and the combination of sea and land on a crouton is really well thought out. A beautiful start to the experience.
Nighiri di Wagyu scottato
This nigiri costs 1000 yen, so about €6 for two pieces, lightly seared with wasabi and fried garlic. The rice has more chew than the meat, which just melts. The wagyu is very rich in glutamic acid, giving it that umami flavor. I'm really impressed.
Tenderloin di Wagyu A5
This is the tenderloin, which represents only 2% of the wagyu carcass. I eat it pure, without anything. The flavor is very delicate, tending towards sweet, and it tastes like real meat. It's very sweet because of the animal's diet of potatoes and cereals. The texture is soft, but it has more chew than the fattier cuts.
Top Blade di Wagyu A5
This is the top blade, lightly grilled very quickly. I pair it with soy sauce. The texture is insane, the meat literally melts in your mouth. The soy sauce is the perfect accompaniment. This is the most premium meat, grade 5, with incredible marbling. It's almost more melt-in-your-mouth than the tenderloin.
Wagyu A5 con alta marezzatura
This is a very high marbling cut, almost white. It melts without chewing, the depth of flavor is insane. It's like eating lardo, very fatty and rich. The quantity is perfect, just two precise, powerful bites. It's the most decadent so far.
