Shariki

I almost threw the menu away when I opened it - I felt that it was not the pig that was to be slaughtered, but me. My dining companion was very excited: "It is the most advanced "Umeyama pork" in Japan! It is the legendary pig! This restaurant actually has it, order it! !" We ordered a legendary pig and an ordinary Sanyuan pig, which cost more than 12,000 yen. Good guy, they also provided a pedigree certificate. It tasted delicious after one bite. It tasted as good as the 2,000 yen restaurant next door. It was just as juicy, rich, sweet, fluffy and crispy. So, compared with the famous 2,000 yen restaurants such as Tonta and Marugo, what is the difference? I think it might be because the fat and lean meat are uneven, the meat is irregular, and the edible part is too small. 200g fried pork After finishing the chops, the fat pieces left at the bottom of the plate probably weighed about 100g. Maybe because it is so rare, if you want to cut it more neatly, the price will double. But it tastes really good. I spent money and successfully spent all the calories for the whole day. When I got home, I started to catch up on their homework, trying to criticize them with reason! Why do you sell a pig so expensive! "Meishan pig, the most advanced pig in Japan, has delicate meat, rich juice, and natural sweetness. It is the best choice for making fried pork chops. There are only more than 90 left in Japan. One less is one less. It is an extremely rare species.