Sambo Kojin (Eastwood), the smokeless grill, provides quite an appeal to those who want to grill their own meal, eat, eat some more, and leave the place smelling all fresh and dainty. Even those who have the aversion to cooking will find an interest at this proposition, this lazy cat included.
Why, my menu even included grilling the salmon, searing the tuna sashimi and bathing them with teriyaki sauce – sweet seafood fantasy!
All those plans flew out of the window when, upon being seated, the waiter dropped this chunk of butter on the grill. Closer scrutiny revealed that it was not butter but something more horrid, as if butter was not bad enough: beef fat! Being part vegetarian and a firm believer that Japanese cooking favored less animalistic elements, this new information astounded me to the point where it can’t be helped.
I had to forego the grilling element and enjoy my sashimi raw. It was time to hang out at the cooked food station and deem the raw foods nothing but the beefy offshoot of that sinful grill.
This abstinence rather paid off, having enjoyed the cooked bounties of the seafood offerings. Tuna teppanyaki and the seafood with creamy egg sauce topped my list, while the fried salmon was a bit of a disappointment.
I spied tofu steak as well and had the audacity to pick out the tofu from the meaty mayhem. No one ought to complain since I got the part that people never really like. Poor tofu.
The chap chae glistened and beckoned my plate, but beef strips heralded themselves and I had to move elsewhere.
Other fishy viands were scattered around the place, breaded, steamed – you name it – but since they yielded the similar flavor, best to stay loyal to my tuna teppanyaki.
Wondering about the tempura? Well it’s got its own fried battered station with kani, ebi and the whole lot of vegetables. As always it was hailed the most populous spot in the buffet, which is why I had to steer clear of it for fear of getting my new open toed sandals sprinkled with tempura sauce. That, and I enjoyed my kani raw.
Sushi and maki rolls are also provided for in abundance, alongside the volume of human traffic concentrated in that dangerous region. Once again, I steered clear of the “rice” path and concentrated the tongs on the protein bearers, the the sashimi.
The dessert station was nothing exorbitant or ravishing – the usual fares you’d expect from Saisaki. There’s the ubiquitous ice cream and the line that stretches to the kitchen, the mini pastries with skyrocketing icing and fruits in season. No cheesecake, mousse or anything with green tea. In short, no dessert for me – but I had to make do with the fruit cup, as necessitated by my “complete meal” mantra.
This beef bias may be dissuading and most likely, discouraging for most, since 99% of the people I know wouldn’t care about beef fat, butter or whatever animal they are ingesting. If you are part of the 99% then good for you, grill to your heart’s content and savor your “moo-tiful” meal.
As for the minority, the cooked foods are quite a bountiful lot and yes, if you are as lazy as me, no need to don that invisible chef’s hat!
No more cooking – now that’s a catch!