Ryukyu BBQ

The environment is very good, watching the sea eat, the price is not expensive, the price is super high.

This restaurant is really very good. The dishes are very delicate and taste very good. The steak is especially good. It is well cooked and the degree of doneness is just right. It is a little crispy on the outside and tender on the inside. It doesn&#39;t get stuck in your teeth! Other dishes such as burgers are also very good. There are basically no minefields!

The wonderful sunset view served us a family dinner of a memorial nature. The waiter was very nice to us and my family was very happy with the food, scenery, atmosphere and drinks. When we arrived at the reception at the Kafu resort, the hotel people took us to the restaurant in a car to excited my children. The quality of food is surprisingly high.

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Does it mean that Japanese BBQ restaurants serve Korean kimchi as a side dish?
Answer: No! Even if they sell kimchi, bibimbap, and seafood pancakes, as long as they use a wire mesh grate to grill wagyu, they are all good girls... No, it&#39;s good BBQ.
The simplest way to distinguish: Korean BBQ uses a whole iron plate to grill super large pieces of meat, and then cuts them apart. The main meat is pork belly, and it is eaten with vegetable leaves. Japanese BBQ uses a hollow grate/hollow baking tray to grill small pieces of meat and offal, mainly beef, which is divided into salt grilling, sauce grilling, and miso grilling, and is eaten with rice.
The simple act of grilling meat has existed since ancient times. The serious grilling of beef began at the end of the shogunate, when the British began to raise cattle in Kobe and beef became popular.
At that time, no one wanted to eat offal. Korean workers in Japan purchased offal from ranches at low prices, cooked them, and made them into very cheap grilled offal to eat, and quickly promoted the offal culture.
When the Korean War broke out, Koreans in Japan began to split into two groups: the Korean cuisine group that followed the local customs and the Japanese yakiniku group that followed the local customs. From then on, grilled offal and grilled beef were unified and named yakiniku. When grilling, the beef is cut into thin slices and eaten with sweet soy sauce, lemon, and salt. The offal is mostly seasoned with miso sauce before grilling. In other words, the current Japanese yakiniku, tracing back to its origin, is all Korean cuisine. It just originated in Japan from Koreans, and it is not grilled this way in Korea.

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