Yoshinoya tries its hand at French food with new beef miroton, but is it any good?

With Yoshinoya being Japan’s hottest beef bowl joint, the chain has quite a lot of branches in Tokyo. Our reporter Seiji Nakazawa walks previous a number of Yoshinoya eating places a day, so many who they generally simply sort of mix into the remainder of town’s surroundings.

However the Yoshinoya in Tokyo’s Ogawacho neighborhood stood out and rapidly caught his eye on a current afternoon, as a result of it was promoting a dish that Seiji had by no means seen provided by Yoshinoya earlier than, and what’s extra, it was already on sale.

“Miroton” says the katakana script on the poster, referring to beef miroton. This isn’t a Japanese dish, although, however somewhat a sort of conventional French delicacies. Initially developed as a means for house cooks to utilize leftover meat, in orthodox beef miroton the meat is cooked for a second time with greens in a inventory of tomato and vinegar.

Seiji had by no means eaten, and even heard of, the dish, however given Yoshinoya’s glorious monitor document with beef bowls, he determined to offer their beef miroton a shot. So he stepped into the restaurant, took a seat, and ordered a plate for 657 yen.

Having a look at it, his first thought was that it appeared sort of like curry, however with a shade extra pink than brown. Together with beef and sliced onion, there have been additionally sliced pickles within the combine, which was served with white rice.

The consistency of the sauce was easy, however not as thick as curry roux. Taking a chew, the pink shade turned out to be foreshadowing for a robust tomato taste with pronounced tartness. This gave option to a clear, refreshing end that hit the spot on a scorching summer time day.

In line with Yoshinoya, they determined to begin serving beef miroton based mostly on the recognition of their Hayashi rice. Hayashi rice is a Japanese dish with a pink wine/tomato demi-glace sauce that folks in Japan have been having fun with for generations. Whereas Hayashi rice isn’t all the time on the menu at Yoshinoya, every time it comes again for a stint it’s a giant vendor, and with the similarities to beef miroton, Yoshinoya desires to see if the French dish shall be as warmly welcomed.

▼ The poster even calls beef miroton “France’s Hayashi rice.”

With this being Seiji’s first-ever expertise with beef miroton, Seiji can’t touch upon how genuine it’s, or the way it stacks up flavor-wise in opposition to beef miroton in France. Judged by itself deserves, although, he thinks it’s nice, and will simply see himself ordering it usually when he’s consuming at Yoshinoya.

Nonetheless, proper now Yoshinoya’s beef miroton is nonetheless in its testing stage, accessible at lower than two dozen branches in east Japan and just for a restricted time, which explains why Seiji hadn’t seen it on the menu at different Yoshinoya places. The corporate doesn’t seem to have put out a whole checklist of collaborating branches, however the one which Seiji discovered it at isn’t removed from Akihabara and Kanda Stations, two components of Tokyo that Seiji spends quite a lot of time in. Beef miroton is scheduled to be on the menu till mid-September, after which Yoshinoya will determine whether or not or to not develop its availability based mostly on buyer reactions in the course of the check interval.

Restaurant info

Yoshinoya (Ogawamachi department)/ 吉野家（小川町店）

Tackle: Tokyo-to, Chiyoda-ku, Kanda Ogawamachi 2-2

東京都千代田区神田小川町２丁目２

Open 4 a.m.-2 a.m.

Web site

Photographs © SoraNews24

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