So you know Wagyu from Black Angus. Did you know that the Japanese have 15 ratings levels for beef, with the highest being A5? Each cut is assessed for marbling, color/brightness, firmness/texture, and luster/quality of fat. The highest quality in the United States is probably more like an A1 or A2; the best of the best in Japan is Wagyu A5.
A tiny Japanese restaurant in the South Bay offers this superdeluxe dining experience, says exilekiss, though driving up to the Steak House
in a strip mall near a Ralphs supermarket, you’d never guess it.
Inside, it’s dim, quiet, and fairly casual. The menu is a simple selection of steaks, but the main reason to go is for the Wagyu, flown in from a particular farm in Japan. There’s a five-ounce Wagyu New York steak for $58 and a four-ounce filet mignon for $59. Those portions may seem small, but for steak this richly marbled, it’s quite enough. The same Wagyu filet mignon is included in the $79 tasting menu.
A5 carpaccio, served on a bed of marinated white onions, melds deliciously with a tosazu vinaigrette that includes red and black peppercorns and chives.
The tasting menu one evening started with A5 Wagyu beef sushi: lightly seared with a blowtorch, placed over Koshihikari rice, and drizzled with a balsamic vinegar reduction.
The nonsteak courses don’t shine (the aforementioned beef sushi is actually called “bamboo shoots with salmon marine,” but the coleslawlike concoction of fresh bamboo shoots, chunks of salmon sashimi, and avocado is kind of beside the point).
The filet mignon is rich, tender, and lightly sweet, like the beef equivalent of toro. You don’t need the house-made steak sauce, but it’s all right for a change.
Desserts include chocolate tart, cheesecake, and sorbet.
The Steak House [South Bay]
2933 Rolling Hills Road, Torrance