how do you think about steak in japan

This restaurant is located near Broadway at the Beach.In Japan, beef is a luxury and therefore is used sparingly and for special occasions. In fact the famed Kobe Beef, from cattle breed and raised in Kobe, Japan can cost as much as $300 a pound. Because of the high cost of beef in Japan the usual tricks are used to make the most of it.

A typical steak that might be served individually in the United States is seasoned to perfection, carefully cooked, sliced thinly and served with rice, vegetables and/or tofu to spread it outWORST DINING EXPERIENCE EVER! I have eaten at Shogun many, many times. My experience has proven to me that this restaurant has really gone down hill. Half of my food ended up on the floor and the table. The chef- if you can actually call him that did not know what he was doing and certainly did not put on the show you should receive with your dinner. Our waitress was awful as well I had to go to the bar three times to get my soda and water refilled. The fried rice was crunchy, and the chef only put one egg in there for a table of 9 people. When I visited with the manager on duty, Bob, he seemed to not really care. If anyone would like to see the pictures I took with my phone of my dinner that I paid full price for all over the table and the floor behind the chef drop me a note. I will not be returning to this restaurant to say the least. It offers appetizers such as shrimp and vegetable tempura and beef or tuna teriyaki. Entrees include teriyaki chicken and beef, shrimp, rib eye, filet mignon and other delicious combinations. You also get soup, house salad, shrimp appetizer, vegetables, fried rice and sherbet for dessert. The dinner is cooked in front of you on the hibachi table around which you are seated. A large of assortment of sushi is also available 1st time going. Food was very good. Service was okay. Waiter never really showed back up but that's okay. Drinks were good.Rude Manager: My family and I have been coming to the Shogun in North Park Mall for the last 9 years. The last few times that we have had dinner the service and the food has not been up to par. It seems like the wait staff and manager are lacking in customer service. A large group and I went for Valentine's Day celebration dinner. When we where half way through with our dinner I asked our waitress if I could place a to-go order and she said the cook was on his way to another table but, she could ask her manager if the cook could cook the food at another table. Well the manager came to the table and said that they could not do that and they do not offer any kind of carry out. After we had taken care of our tickets the manager told us we would need to move to the lounge area because, they needed our table. Even though the other 2 tables in the room where vacant. No tact! After we have just dropped over $300.00. One of the couples in our group had never been to Shogun before and vowed to never come back (the husband is the manager at a 4 star restaurant). We usually go to Shoguns about 3-4 times a year but, this was our last trip. The food was good (the only trick that the cook/chef did was the Egg Roll and a version of the Volcano) but, the staff was not... Cook was good, but it's the same thing you always see at these places. Friendly atmosphere. Normal price for this type of food/show. We will more then likely go again one day.The only reason that this restaurant gets a good rating is because all the toursits don't know how to get to the good Japanese steakhouses! The food is mediocre at best, and if you're a vegetarian, be prepared for bland and blander. This was the least variety I've ever received at this type of restaurant.The most recognized way of preparing steaks in Japan is teriyaki style. Teriyaki is all in the marinade. This mixture usually containing soy sauce, ginger, sugar and Sake or Mirin. This marinade/sauce can be used on most any meat, but for me the mixture of flavors, grilled over live coals goes best with a good steak.
To get the most from the marinade take the steak you are going to grill and make 1/4 inch slices into the surface of the meat at a 45-degree angle on both sides. This allows the flavor to get deep into the meat and cuts down on the time you need to marinate. Make the cuts across the grain and you will also increase the tenderness of the meat.
Next place the steak in the marinade and refrigerate for a couple of hours. The longer you let it sit the stronger the flavor will be. Once you are ready to cook just drop it on a hot grill. I usually reserve some marinade for serving, but make sure that if you use the marinade that the steak has been sitting in that you boil it for 5 minutes first.
When grilled to desired doneness simply slice into thin strips, across the grain and serve. It goes great with everything from rice to a vegetable stir fry. Also, our chef barely interacted with us, and he didn't even do the ONION VOLCANO! I highly reccommend driving a little farther north or south on 17 bypass to find a good place.