...............................We departed Houston 10 AM Saturday and arrived Narita airport around 2 PM Sunday. After electronic fingerprinting and pictures in customs, private cars transported us to Hotel Okura. We met in the Orchid Bar for drinks with our hosts after a shower and change of clothes. That was my first Sapporo beer and it was good. Kato-san, Desaki-san, and Iijima-san hosted Daniels, Cooling, Rudderow and I at Teppanyaki. Teppanyaki is the home to the best Kobe style beef. It is Ohmi beef from the Wagyu breed that is raised under the shadow of Mt. Suzuka drinking the clear water from the Azumi River. Their diet consists of corn, barley, and beer. Daily massages have been part of raising Ohmi for over 400 years.
Our dinner began and ended in a sitting area near the table surrounding the teppanyaki (iron cooking) grill. We had a champagne toast from Kato-san and he showed us the article on our deal from the Japanese newspaper with the map of our Marcellus Shale Play. The meal was prepared Benihana style with a talented chef with sharp knives. First we had the seafood courses accompanied by a chardonnay. There were smelts, a small fresh water fish, served with carrots and sprouts. Next we had a trout dish and a salad.
The Ohmi beef choice was filet or sirloin. I asked for filet cooked medium rare. The cook used a paste on the grill and brandy. He cut it up in bite size pieces. This steak literally melts in your mouth and is the best beef I have ever tasted. A really nice red wine accompanied our beef. The fatty portions from the sides of the steaks was cut off, and then diced. This meat was cooked until the fat sizzled away and then fried eggs, onions, and rice were added to create some of the best fried rice you have ever encountered. The fried rice was followed by mushroom soup.
We moved back to the sitting area and had some great ice cream that is pretty close to Blue Bell quality. Then off to bed so we could make our 5 AM tuna auction meeting time.
YUM!!!!!
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