OMO Teppan

[lilmira]

https://calgaryteppanyaki.com/wp-content/uploads/2018/03/Teppan-Menu-Print.pdf

New teppanyaki place at the old home food inn, hmm real kobe beef? The price is real alright. May have to head over there for lunch to check it out first.

[Sorath]

the kobe beef is legit.

I wanna try, but i`ll wait till the hype dies down

http://www.kobe-niku.jp/shop/?lang=1&prefecture=48&tag=

[lilmira]

there goes the plan on reducing household expense

[rage2]

Finally available locally. Lot cheaper than going to Vegas haha.

The owner is a long time friend of mine since high school, he actually was the one that introduced me to my current job 19 years ago.

[lilmira]

what's the lowest price? I pay cash lol

[Disoblige]

Move over Vintage. I got a new business supper location :rofl:

[Chandler_Racing]

I always thought WAGYU was premium over KOBE. Going to try both and see which one is better.

Regardless this restaurant is definitely on my hit list.

[C4S]

$200 for Kobe steak is pretty good, (if Legit) usually ~ 20,000 yen and up ($250) in Tokyo, but no 18% tip .. :angel: and cute chicks to serve ..

[killramos]

Not sure I would pay double for Kobe over Wagyu?

Modern steak has been my recent splurge joint for the wagyu striploin :drool:

[C4S]

Wait .. is the same place as " O N E " sushi ??

[Disoblige]

I see a potential issue though. Looking at the menu, obviously their bread and butter isn't the Wagyu or Kobe steaks. I'm curious if people will mind that they're spending $100-200+/person and eating at a place where the ambience is average. I wish they all the success for sure, but I wonder how I would feel about that. I guess I won't know until I try it :D

[rage2]

Japanese A5 Wagyu is usually around the same price as Kobe, sometimes more expensive such as Matsusaka wagyu. With the price difference here it’s probably lower grade wagyu. Or it could be the cross bred wagyu fake stuff. Not bad, but no comparison to actual A5 wagyu from Japan.

Kobe certified is basically the top grade from the Kobe region and comes with a certificate of authenticity for every cut that’s shipped.

[killramos]

I think all the wagyu I have ever had in town was from Brant Lake. Where does that rank?

[rage2]

I think all the wagyu I have ever had in town was from Brant Lake. Where does that rank?
It’s like the Kia Stinger of steaks.

[killramos]

Fuck why do you have to cut me so deep rage :rofl:

Not saying I don’t deserve it lol.

[rage2]

Fuck why do you have to cut me so deep rage :rofl:

Not saying I don’t deserve it lol.
It’s all how you interpret my comment. I like the Stinger haha.

Anyways, Beyond Kobe meet? I wouldn’t mind trying it. Like I said cheaper than Vegas, $400usd for 9oz down there. Also curious what cut they use here. We’ve tried 3 different cuts and all of us agree that rib eye is the best cut by a large margin.

[killramos]

I’m down

[dirtsniffer]

credit card roulette?

[max_boost]

credit card roulette?


It’s all how you interpret my comment. I like the Stinger haha.

Anyways, Beyond Kobe meet? I wouldn’t mind trying it. Like I said cheaper than Vegas, $400usd for 9oz down there. Also curious what cut they use here. We’ve tried 3 different cuts and all of us agree that rib eye is the best cut by a large margin.

Let's do it.

[Euro838]

LOL, where did you get $400USD for 9 oz? I was at Jean Georges and it is currently $65 per oz.

I guess for those that really like it, then go for it. I find that my preference is still the 18 oz bone-in ribeye vs tomahawk vs dry-age new York strip, etc.


It’s all how you interpret my comment. I like the Stinger haha.

Anyways, Beyond Kobe meet? I wouldn’t mind trying it. Like I said cheaper than Vegas, $400usd for 9oz down there. Also curious what cut they use here. We’ve tried 3 different cuts and all of us agree that rib eye is the best cut by a large margin.

[rage2]

LOL, where did you get $400USD for 9 oz? I was at Jean Georges and it is currently $65 per oz.

I guess for those that really like it, then go for it. I find that my preference is still the 18 oz bone-in ribeye vs tomahawk vs dry-age new York strip, etc.
My memory sucks. Checked the old receipts, was $500 at SW in Wynn for 9oz.

[sabad66]

For the uncultured people like me, what makes a teppanyaki steakhouse different than a regular steakhouse like Keg or Ceasars?

[rage2]

For the uncultured people like me, what makes a teppanyaki steakhouse different than a regular steakhouse like Keg or Ceasars?
About $170. :rofl:

[sabad66]

About $170. :rofl:

haha, maybe the question should have been "for the poor people like me" :angel:

how about if you go for a rib eye only? any special marinade/sauce/seasoning they would use here compared to a regular steak house?



EDIT: google is my friend. i guess teppanyaki just means that it's cooked on an iron flat grill? fair to say this place is like Japanese Village except a lot more baller?

[killramos]

^ Exactly

Except not really, because 90% of the people in there are getting the base teriyaki chicken dinner so it is exactly the same as Japanese Village

[sexualbanana]

Let's do it.

That's just dirty. I'm out. (not that you asked)

[ExtraSlow]

KIA stinger of steaks, so in other words it's the best steak!

[Chandler_Racing]

Steak of the year.

[Strider]

^ Exactly
Except not really, because 90% of the people in there are getting the base teriyaki chicken dinner so it is exactly the same as Japanese Village
So the 16 year old minimum wage kid cooking the $20 teriyaki chicken dinner could be cooking your $200 kobe steak

[killramos]

I think you would be dissapointed to find out who is in the back cooking your steak in any high end restaurant :rofl:

But you are right the Kobe is a total sales gimmick, they are laughing for every one they sell. But that’s no different than ordering Wagyu at Vintage.

My bet is it’s almost never available.

[Strider]

I think you would be dissapointed to find out who is in the back cooking your steak in any high end restaurant :rofl:

But you are right the Kobe is a total sales gimmick, they are laughing for every one they sell. But that’s no different than ordering Wagyu at Vintage.

My bet is it’s almost never available.
I don't tend to eat steak at high end restaurants, simply because it's so easy to cook that I might as well spend the money towards a higher quality cut/grade at home.

The Kobe steak that I had at a teppanyaki restaurant in Kyoto was to die for though, so if they really have it available it might be worthwhile.

[lilmira]

I don't care who is cooking my steak. Whenever you are charging me premium for it, I won't hesitate to send it back if it's not done right. That location certainly has its history of high end dinning though. "where did you have that 200 dollars kobe steak again?" "home food inn" :rofl:

[asp integra]

Wait .. is the same place as " O N E " sushi ??

Yup, was home food in, then One sushi, now OMO

- - - Updated - - -


I think you would be dissapointed to find out who is in the back cooking your steak in any high end restaurant :rofl:

But you are right the Kobe is a total sales gimmick, they are laughing for every one they sell. But that’s no different than ordering Wagyu at Vintage.

My bet is it’s almost never available.

Thats why I love Caesars! They have the grill on display right by the seating

[TomcoPDR]

Let's do it.


credit card roulette?


It’s all how you interpret my comment. I like the Stinger haha.

Anyways, Beyond Kobe meet?


So much win in one post. :clap:

[RX_EVOLV]

Looking forward to hearing about you guys' experience/review of this place.

[C4S]

I was thinking to try it yesterday ... but somehow, went to Guacho again ... :angel:

[asp integra]

Are the prices for the kobe and wagyu really worth the up charge over a filet mignon lets say? Are those steaks that much better? Also 4 or 6 oz seems really small

[killramos]

Yes.

And no.

[rage2]

Are the prices for the kobe and wagyu really worth the up charge over a filet mignon lets say? Are those steaks that much better? Also 4 or 6 oz seems really small
I mean, I wouldn’t eat that daily, but it’s definately worth trying out at least once if you can. You’ll have to be pretty baller to eat Kobe steak only till you’re full haha.

[C4S]

Yes and Yes ..

Big time, but they taste quite difference, an "American" Filet Mignon could be ~10,000 yen plus in Japan, while Wagyu could be ~2,000 yen, even Kobe steak could be 5,000 yen in some "family" restaurants ....

I guess demand and supply .. Japanese love to line up for K F C in Tokyo, but not some mouth watering 750 yen Ramen .. lol

[Strider]

Are the prices for the kobe and wagyu really worth the up charge over a filet mignon lets say? Are those steaks that much better? Also 4 or 6 oz seems really small
Not really a valid comparison as they serve different purposes.
You eat a filet (or regular steak) to get full but you eat imported Wagyu or Kobe beef to appreciate the flavor. The richness of the fat would get pretty gross if you were eating an equivalent portion to what you eat in a normal steak.

I don't find the local cross bred Wagyu to be worth the premium over Canada or USDA Prime.

[killramos]

I love my 10oz “Wagyu” strip at MS, it is very rich though and hits you like a truck.

[rage2]

Not really a valid comparison as they serve different purposes.
You eat a filet (or regular steak) to get full but you eat imported Wagyu or Kobe beef to appreciate the flavor. The richness of the fat would get pretty gross if you were eating an equivalent portion to what you eat in a normal steak.
I bought Mibz a 9oz and he couldn’t finish it. The humanity!

I also blame kenny for ordering like 6 lobsters. :rofl:

[Skyline_Addict]

I want to try this.

[dtrieu]

Yes and Yes ..

Big time, but they taste quite difference, an "American" Filet Mignon could be ~10,000 yen plus in Japan, while Wagyu could be ~2,000 yen, even Kobe steak could be 5,000 yen in some "family" restaurants ....

I guess demand and supply .. Japanese love to line up for K F C in Tokyo, but not some mouth watering 750 yen Ramen .. lol

5,000 yen for kobe beef isn't real kobe beef then.

[Euro838]

So has anyone tried OMO yet?

[rage2]

I'm invited to their grand opening. Will update thread after my experience.

[Euro838]

I'm invited to their grand opening. Will update thread after my experience.

When's that?

[killramos]

I'm invited to their grand opening. Will update thread after my experience.

:bigpimp:

[Skyline_Addict]

Got a reservation for this Friday. Asked for Kobe beef.

[rage2]

81654

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[rage2]

81659

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[killramos]

Any good?

[TomcoPDR]

81662

Cyndi Lauper

[flipstah]

She bop.

[Skyline_Addict]

Very good experience overall.

Had the 4 oz Kobe beef and 10 oz rib eye with extra side of shrimp.

Kobe beef was excellent. Really melts in your mouth and excellent taste. The kobe beef is really one of those one-off, special occasion things. Worth the price as such, but not something I’d do often, especially considering that the “regular” cuts are also very tasty. Will probably try the wagyu next time, though.

Good atmosphere. Really positive, enthusiastic staff who were easy to talk to. Our chef seemed a little on the nervous side, but was still very friendly and as mentioned, food was excellent.

Another thing I found interesting is that they call you on the morning of your reservation to make sure you’re coming for the kobe beef. They must procure it shortly before your booking.

Food is very similar in price and quality to Japanese Village, but with the option of having Kobe beef and wagyu. Atmosphere is a bit more laid back and less rushed. JV can be quite a raucous and they try to get you out as soon as possible. Felt more relaxed/casual here.

Definitely worth a try!

[Buster]

Are we doing a meet or what?

[killramos]

^I am still down

[cwillgo]

All this talk on Wagyu beef, Was in yvr last week and saw this at the TNT supermarket. Not sure if it’s available in the calgary ones.

81691

[max_boost]

Yes let's have this Beyond meat. This peasant would like to 1x chill with all the dai lo ballers past, present and future.

[rage2]

I’m down. What day works best for everyone?

[killramos]

Monday, Wednesday’s, and Thursdays are write offs for me as random as that is.

Tuesday’s are good.

I assume people don’t want to do it on the weekend? Doesn’t bother me actually.

[ExtraSlow]

I'm down as long as nobody minds me ordering the cheap shit and watching the fancy fuckers eating Kobe like a creep. Cause that's how I roll.
Tuesday Friday, Saturday are often good for me. The other days are hit and miss.

[TomcoPDR]

I'm down as long as nobody minds me ordering the cheap shit and watching the fancy fuckers eating Kobe like a creep. Cause that's how I roll.
Tuesday Friday, Saturday are often good for me. The other days are hit and miss.

I won't mind, as long as you don't mind entire bill gets blended, then divided up per person, then CCR.

[ExtraSlow]

I won't mind, as long as you don't mind entire bill gets blended, then divided up per person, then CCR.
You are going to make me cry.

[Super_Geo]

Did the Kobe vs. Wagyu comparison there.

To be honest, couldn't really tell the difference... but then again, was more of a boozy outing than 'eat slow and really appreciate the subtle difference.' I think next time I go I'll likely just get the wagyu.

I'd say both are very comparable to the kobe I had in Kobe, and pricing is very fair considering it's Calgary.

Wildcard: I'd say sous vide Brandt Lake wagyu @ 58C + blowtorch sear is very close flavor wise, but obviously not as delicate as legit kobe.

[rage2]

You shouldn't sous vide wagyu as it melt the fat away. I experimented last year with Brandt Lake wagyu as well, was trying to get some consistency in cooking it before I spend money on imported A5 wagyu and Kobe. Same deal with BBQ, fat just drips down into the fire creating a nice pyro show. Quick sear on the pan is really the only way to go.

I supposed you can sous vide at a much lower temp then pan sear it quickly to get some heat into the meat. 58C is way too high (I used 51C).

[killramos]

Sous Vide to medium rare shouldn’t melt the fat.

If someone asks you to cook their Wagyu or Kobe to medium well then just give them whatever is in the back of the fridge.

They won’t noticed.

[Super_Geo]

Fattier cuts of meat should be cooked at a temperature that will allow the fat to render, which is between 55-60C. Ever have a chewy chunk of fat in a steak? That's fat that hasn't rendered. A fatty cut that has been properly rendered should 'explode' as you bite into it, as all the fat trapped in the tissues have been essentially liquefied.

If you go to Vintage and ask for a rib eye, they'll recommend you cook it to Medium (57-62C), not Medium Rare (54-57C).

For me... the fattier the cut, the higher the temp, capping at 58C for the fattiest cuts... from 53C on tenderloin/filet, to 57C on ribeye... and 58C for wagyu.

Pic: 58C wagyu with a cast iron pan sear
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[Strider]

Sous Vide to medium rare shouldn’t melt the fat.
The unsaturated fat in Kobe and higher grade wagyu melt at temperatures not much higher than room temperature, sous vide at 56° will definitely melt it


Fattier cuts of meat should be cooked at a temperature that will allow the fat to render, which is between 55-60C. Ever have a chewy chunk of fat in a steak? That's fat that hasn't rendered. A fatty cut that has been properly rendered should 'explode' as you bite into it, as all the fat trapped in the tissues have been essentially liquefied.

If you go to Vintage and ask for a rib eye, they'll recommend you cook it to Medium (57-62C), not Medium Rare (54-57C).

For me... the fattier the cut, the higher the temp, capping at 58C for the fattiest cuts... from 53C on tenderloin/filet, to 57C on ribeye... and 58C for wagyu.

Pic: 58C wagyu with a cast iron pan sear
Rendering a Wagyu steak will melt all that delicious intramuscular fat (marbling) that you pay for into a puddle at the bottom of the bag.

[Super_Geo]

Rendering a Wagyu steak will melt all that delicious intramuscular fat (marbling) that you pay for into a puddle at the bottom of the bag.

In my experience, the intramuscular fat stays trapped in the steak when it's rendered... what you're seeing in the bag is from the big chunks of exposed fat, which I don't eat anyway.

[BavarianBeast]

Gave this place a shot last Saturday. Gave it a 3/5. Japanese village is much better in my opinion at a 4.5/5.

[Disoblige]

Are we doing a meet or what?
I would be up for it either Thursday or Friday if interest in there.

[Skyline_Addict]

Gave this place a shot last Saturday. Gave it a 3/5. Japanese village is much better in my opinion at a 4.5/5.

I think JV does have the formula (of the overall experience) down better. That's to be expected as they've been around longer.

I feel that the food is about the same, but OMO does have some polishing to do. Hopefully they get there.

Otherwise I agree - if I'm not going for the Wagyu or Kobe beef, I would probably head to JV instead.

[cancer man]

Have the Kobe pork, better than the beef and half the cost. Anju restaurant seasonal. Big fat black pigs.

[G]

All Japanese beef is wagyu. Kobe is a region that produces some of the best wagyu. All KOBE beef is waygu but not all wagyu is Kobe. To be called Kobe it must be certified by the region. Source: currently in Japan.

[killramos]

I think it has been established that this is actually Kobe, they also have Wagyu in the menu.

[rage2]

Yea, they have both Wagyu (A4 or A5) as well as actual certified Kobe. They're listed on Kobe's certified importer page.

[max_boost]

Someone video the CCR showdown lol I know y'all ballers but ballers still might sweat it out a bit?! haha

Unfortunately I can't attend this meat up anymore lol it's too bo$$ for me :eek:

[ExtraSlow]

Someone video the CCR showdown lol I know y'all ballers but ballers still might sweat it out a bit?! haha

Unfortunately I can't attend this meat up anymore lol it's too bo$$ for me :eek:

Maybe you and me need a cheapskate meetup at the same time.

[rage2]

CCR will discourage anyone from joining, so I'd say no to CCR.

I'm busy next week, next week is much better for me.

[killramos]

I free up quite a bit after next week as well.

[TomcoPDR]

Supporting, hoping it'll make the 1 year mark.

Second visit since opening. IMO, I wouldn't go there for their sushi though. Flat grille demo places can get noisy, so I'd say you'd have to be in a cheer-ish mood to enjoy settings like these. (the cling-clanging bugged me a bit for some reason)

They've got lunch specials in the $10 mark, gonna go try that out later on.

https://i.ibb.co/vQjwXjy/0136eee765dd40d6844a6d2dca94ad9351b3376275.jpg



https://i.ibb.co/FxzyfLp/01ea6b37308ba921f85401cab430828dbdf0087c58.jpg

[max_boost]

They at the dome now so maybe will try their budget offerings with the gf at the Yotes game.

It’s all you for food boob pics now tomco. My girl made me delete my stash haha

[TomcoPDR]

They at the dome now so maybe will try their budget offerings with the gf at the Yotes game.

It’s all you for food boob pics now tomco. My girl made me delete my stash haha

Negative. Mandela Effect man

https://i.ibb.co/7ydtN67/010a938c09e37037d58493eef2e018cfcb1c7d7c8b.jpg

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https://i.ibb.co/vzc29dD/01355c5c085b7591ccb2f61c33ca3b25b9d0ee22a9.jpg

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