About: http://data.yelp.com/Review/id/7uiFPOvrNpTieggxbbdA6Q     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

AttributesValues
type
dateCreated
itemReviewed
http://www.openvoc.eu/poi#funnyReviews
rev:rating
http://www.openvoc.eu/poi#usefulReviews
rev:text
  • Their dogs go "wan wan". Cats, "nyan nyan". So what do cows sound like in Japan? Moo. Same sound, yes, but wow, do they taste different. Enter SW Steakhouse, offering the largest selection of true Japanese wagyu brands in Vegas. All A5, BMS 8-10. (BMS 12 tops the scale). Translated, nearly the best quality. Each brand has its own unique flavor. All show a unique sweetness not found in American beef. All very rich but the fat in unique; it leaves no cloying oily finish on the palate. Tip: Order the steak blue (seared and raw in the middle) to rare. Best way to savor the fat within. Tip: Unless sharing, stick with the 4oz portion of Japanese wagyu. Very rich. Props to you if you can finish more. Tip: Go with a group and order all the Japanese Wagyu brands and compare them side by side. Fun and eye opening. Kobe - Offered in various cuts. The rib cap is the most tender and flavorful. Velvety mouth feel as the fat melts on the tongue at body temperature. Pronounced sweetness lacking all mineral flavor usually associated with beef. Ohmi - NY strip. Viscous fat melting below body temperature. Velvety mouth feel. Sweet with a distinct but pleasant animal fat aroma (think uncured bacon). Again, no mineral flavors. A personal favorite. Kagoshima - NY strip. Closest to American Kobe. Incredibly tender and less sweetness than the other brands. Has a beef flavor with some minerality. Prefer an all American steakhouse experience? SW offers a good selection of more traditional USDA prime, wet and dry aged beef and American Wagyu. Only tried the dry aged New York. Cooked to temp with even sear. Well trimmed with a gentle umame finish from the aging. Sides? For Japanese beef, none. For American beef, the black truffle cream corn is outstanding. Umame punch of the truffles plays well on that of the dry aged steak. Sautéed wild mushrooms; aggressively seasoned with a generous amount of chanterelles simple good eats. Seafood? Uhh, this is a Steakhouse although the restaurant does offer seafood, poultry, lamb and vegetarian (yes, I know how silly that sounds) options. Desserts? Way to full to sample. Service is very polished and professional yet steakhouse friendly. Excellent wine list with some vintage depth. Typical resort pricing. An overindulgence for sure but hey, it's Vegas baby!
http://www.openvoc.eu/poi#coolReviews
rev:reviewer
Faceted Search & Find service v1.16.115 as of Sep 26 2023


Alternative Linked Data Documents: ODE     Content Formats:   [cxml] [csv]     RDF   [text] [turtle] [ld+json] [rdf+json] [rdf+xml]     ODATA   [atom+xml] [odata+json]     Microdata   [microdata+json] [html]    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3238 as of Sep 26 2023, on Linux (x86_64-generic_glibc25-linux-gnu), Single-Server Edition (126 GB total memory, 102 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2025 OpenLink Software