I spent Sunday early at church and was off to the pool to do 30 50-metre laps of breast strokes. It was a perfect day for outdoor swimming: a light drizzle and the lanes were empty.
The extra effort wasn't excessive as i expected some exquisite eating in the evening.
Enter Wagyu Stone Grill at Eastwood Mall.
Savor the superb soup-salad-softbread set, the massive mussels and the garlicky gambas, which will take you a half hour to finish. But the main entree is worth the wait.
You'll know it's coming when the waitress dons on you a large bib. Yes, it's going to be splashy as you will be cooking your 220 grams of new york strip (or another bovine part you may desire) on a block of sizzling igneous rock.
To prepare, the volcanic slab is heated to between 260 and 300 degrees for four to six hours. This allows you to cook your steak for 30 to 40 minutes, though medium rare will only need less than three minutes of searing.
Speaking of slicing, you'll be using a blunt knife - if only to underscore how soft the beef is. And when you place the hot pieces in your mouth, they melt like butter on toast.
There's a 19th century Swiss-German tale by Johann Peter Hebel entitled Der schlaue Pilgrim or The Clever Pilgrim - better known to us as The Stone Soup - where a tramp conned a lady into using up her ingredients to cook a "magical stew."
Unfortunately for Hebel, he wasn't Japanese to know about stone grilling.
Boil stones in butter, and you may sip the broth.
- an English proverb
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