Teppanryori Mimitei

In the many great wagyu beef types of Japan, there are some names that never fail to come up: Kobe, Omi, Matsusaka. Hiroshima may not often be mentioned in the same breath among those vaunted few, but Hiroshima teppanyaki restaurant Teppanryori Mimitei intends to change that. It prides itself in serving locally raised Hiroshima beef: a breed of Japanese black cattle — the same as the Tajima lineage from which the three great Japanese beefs are descended — raised on the gentle slopes surrounding Hiroshima Prefecture. Characterized by a balance of lean and finely marbled, Hiroshima beef is naturally excellent when on the teppan or amiyaki grill. But recently a movement has been growing in Hiroshima to enjoy this regional pride as a cold dish, of which Mimitei offers several varieties. Hiroshima beef’s unusually high oleic acid content leads to an extremely low melting point, leading to an enthralling sensation as it literally melts in the mouth. But of course, Mimitei is first and foremost a teppanyaki restaurant. As such, this special beef is not only served cold, but also prepared expertly on the teppan right before guests’ eyes. Other luxurious ingredients like abalone and live lobster are similarly presented to diners in bursts of flame and sizzling oil.