Jyukusei Niku

Using a sample of popular steakhouses and meat-based restaurants in Tokyo and Osaka, this book is both a guide to the Japanese take on wet/dry-aging of various cuts and types of meat with recipes andas a primer to great restaurants to check out in Japan.

* This book is Japanese language only.

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• Using a sample of popular steakhouses and meat-based restaurants in Tokyo and Osaka, this book is both a guide to the Japanese take on wet/dry-aging of various cuts and types of meat with recipes andas a primer to great restaurants to check out in Japan.

  * This book is Japanese language only.

• • Length: **mm
  • Width: **mm
  • Height: **mm
  • Weight: **g

  • * Measurements will be provided when this book comes back in stock.