WAGYU JOURNAL【和牛ジャーナル】 on Instagram: "A restaurant in Nakameguro, Tokyo, serving delicious Wagyu T-bone steak! A steakhouse specializing in Omi beef T-bone steak—a rare Japanese Wagyu breed even within Japan! Our Omi beef steak, selected as one of the world's best steaks, is cut from whole cuts, grilled right before your eyes, and finished with a dramatic flambé! A restaurant that's a feast for the eyes and a delight to eat! "T" 📍2-37-12 Kamimeguro, Meguro-ku, Tokyo 💰20,000-30,000JPY ───・─── ・

company on Instagram: "🥵🥵🥵 link in bio The chef doesn't fear the flame - he understands it. By briefly holding the fire and transferring it directly onto the dish, he creates a dramatic finish that's carefully calculated, not reckless. This technique is used in high-end kitchens during flambé-style presentations, where heat, timing, and hand movement must be perfectly synchronized. The chef knows exactly how long the flame can be handled, how oxygen feeds it, and how to guide it without letti

Flambe the cake with a fire torch. This is the finishing culinary decoration with fire. cake preparation, cheesecake

Saganaki (Flaming Greek Cheese)