OMO Teppan

[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]

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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]

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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

[Strider]

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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

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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]

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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]

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Are we doing a meet or what?

I would be up for it either Thursday or Friday if interest in there.

[Skyline_Addict]

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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

[ExtraSlow]

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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

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