This time, we caught up with a day in the life of the famous Benjamin Steak House in Roppongi,Tokyo! 9:00 a.m. We got a tour of the meat aging room before opening. Is this where the meat is laid down? This is where the meat is dried and aged The state where the meat is boxed and transported to the factory in the United States. How long do you leave it in the aging room? It's supposed to be at least 28 days. We may extend it a bit, depending on the individual meat and the condition of the meat. We always extend it by at least 28 days. About 10-13 kg with one of these. The stage when it is packaged is alive, so it has a lot of water content Scientifically speaking, there's no more free water. Proteins are broken down, and more amino acids are added The surrounding parts are taken away and offered to the customer The core part with only the flavor left is used kitchen Benjamin Steak House Roppongi
Yoshitaka Ichinomiya, Chef de Cuisine Cutting meat for today's business with a special machine What do you do with the pieces of meat you cut? Slices of meat can be made into burgers. Preparation begins in various places for the lunchtime business When I went to the main restaurant in New York for training
All the chefs were wearing bandanas. I was going to do the same thing. Steak sauce You fry the potatoes for a long time. You fry them slowly at low temperature There's a balloon forming here, like a water bloat. There's a bloat here. If this bulge doesn't go to the whole thing in a blurred pattern The sweet potato is not cooked When the potatoes are cooked, they are in the stage of cooling down
they become sweeter and tastier Before opening for business, Benjamin Steakhouse
Benjamin Steakhouse's representative menu before opening for business. Lobster Benjamin Salad T-bone steak Do you want to grill it again? We're going to do the final baking from here. This machine has the fire on top The surface that is now on the plate side does not get browned, so I'm going to brown it a little bit first. I will leave the plate hot and sizzling when I serve it. If you cook it on a plate, the bottom part of the plate I bake it first Baking the opposite side to finish Just in the middle
baked to the customer's liking. Do the top and bottom machines have a different intensity of fire? The fire is different In the machine below, the entire burner is ceramic, so
the entire meat is cooked. The upper machine has an open flame,
the surface of the meat is cooked well. You serve it at this speed! Now to the table.
As fast as you can. I'll have it delivered to you where it's sizzling. I can deliver the smell of butter and the sound of butter. Benjamin Steakhouse has many celebrities have visited the restaurant. Shinzo Abe, former prime minister of Japan Fumio Kishida, Prime Minister Preparation before noon business Mashed potatoes Tiramisu cream is ready 11:30 a.m. Business begins That's a hamburger patty. 225g So it's a quick sweep every time. The salt burns off and gets on the next piece of meat. Basically, always cleaning This is cleaning What are you going to make? Pork belly with scallion and salt sauce Who decides the menu of staff meal? Whoever is in charge makes what they like Lunch business closed Eating staff meal
Lunch break Preparing "Benjamin Soup This is another ingredient in soup Kitchen cleaning Meeting for dinner opening Close to making our special soup Becoming bouillon It's a base for soup. I'm making it with aged meat.
Why is it light in color? I don't dare to brown it. Otherwise, the soup would be savory. If it's too fragrant, it becomes something else It's different from New York.
Is it an original menu? It's the same as in New York. The meat is finished differently.
It's a different aromatic soup. Because the meat is also stir-fried aged meat It matches with soup stock, too. The soup is like a condensed beef Beef is added when the water content is reduced Instead of frying the meat and adding it immediately
Why do you let it rest before adding it to the soup? The colder it is, the harder it is to fry with onions.
It's harder to burn the onions. When you put broth in the onions, you can add more flavor. You're doing a lot of work. This soup could be more fussy. I have to carefully remove the scum from the soup.
If you change the heat level, the taste will change. You put a lot of meat in it.
So there is a lot of scum. You can't take all of it out. You have to do it while leaving a good bit of miscellaneous flavor If you make it too clear
it doesn't taste like American food. You're going to get a sip of this soup, and you're going to get a taste of it. He understood, "You're doing it right." Yoshiharu Doi (famous celebrity chef in Japan) When he came to interview me, he recognized me with one bite.
I was surprised. He's amazing. I've got a taste for it. You taste it over and over again. There's a certain amount of salt that you're supposed to use. Sometimes, there's more salt depending on the tomatoes and the broth. Preparing for dinner business Dinner sales begin The soup that was being made that day is laid down, and then
and served the next day. This time, we visited a high-class steakhouse, Benjamin Steakhouse Roppongi.
Benjamin Steak House Roppongi Thank you for watching!
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