These timelapse videos were made with a Nikon D7000 on Dotonbori Street in Osaka, in a Belgian bar in Kobe, and from the Granvia hotel overlooking Kyoto train station. You get a little flavor of the variety of city life in Japan!
Personally: I really love how fast you can eat peanuts and drink beer at one frame every 5 seconds. (Cheers, Alan!)
Try to spot a giant crab, a Belgian monk (?), a snow squall, a Shinkansen bullet train, and an elevator dancing to the beat of my background music.
When you are shooting a timelapse indoors, do try not to set the camera on your food+drinks table. But sometimes you have no choice… hehe. Here’s Kyoto train station at dusk…
Posted 4 years, 11 months ago at 8:41 pm. 4 comments
Looking for a Kobe Beef restaurant recommendation in Kobe, Japan? Here’s my story from Royal Mouriya / MOPR on Ikuta Road in Kobe.
We originally intended to go for the lunch course at Misono, the inventors of Teppanyaki style steak. Unfortunately they allow the last lunch order at 1:30, and we arrived at 1:45. On our way south along Ikuta Road we saw the sign for Royal Mouriya and headed in for their lunch course.
From my group of three hostel-goers (that’s right, hostellers eating Kobe Beef!), two of us ordered the 7,000 yen 150g Kobe Beef lunch special (not on the regular menu; I believe it was A4 BMS 6-7 Ribeye Kobe Beef). For Americans, that’s $85 for 5 1/2 oz of ultra-prime meat. The chef brought out the steak and happily allowed me to take all the pictures I wanted:
Here’s a closeup of the marbling in the large center section of beef:
Our chef sliced up the meat, separating out the fat (which would be cooked separately and used to make the sauteed vegetables later).
The pieces of meat were mostly put to the side to be cooked one at a time; vegetables were added to the mix on the grill. The pieces of fat from the Kobe Beef were sliced very small. Note, this is not theatrical like teppanyaki in the US. There are no flaming onion volcanoes, no flying shrimp, no egg being juggled between the knives. Just precise Japanese cooking.
As our chef was cooking, we enjoyed a really excellent salad:
At this point it got interesting. The chef served us each a ~50g piece of the steak from the center section. However, my piece (which I ordered VERY RARE) was the one which had been on the grill the longest – I estimate 6-7 minutes. Now, this is way too long for rare. And my compatriot who had ordered medium: his steak had been on the grill for less time than mine. When I asked about this, I think the chef realized the error (which I later figured out). He had misunderstood my American VERY RARE as the Japanese (stereotypical) mispronunciation of VERY WELL: VERY RERR. At least, that’s my guess.
So, what did our master chef do to save the day? He removed the mis-cooked 50g of my center section, and brought us an entire second steak. Then he sliced and diced that one along with the remaining parts of the first steak. There’s no better way to recover from a misunderstanding than to give a (high paying) pair of guests 550g of the world’s most expensive steak for the price of 300g. Here’s my VERY RARE Kobe Beef on the plate:
Sides were asparagus, salt, pepper, crispy fried garlic, and several other things I couldn’t quite name. After serving all the chunks of world-class beef, our chef mixed the (mostly cooked down) crispy fat pieces with bean sprouts and other vegs:
Overall the meal was worth it for a once-in-a-lifetime experience. I wouldn’t do it often, but if I visit Kobe again in several years I’ll definitely return. Lunch specials are a great way to sample this fantastic meat without breaking the bank. Though I am sure you won’t regret it if you go for dinner and spend a bit more for a fancier, multi-course meal at either Mouriya or Misono.
Thanks to our fantastic chef and the whole staff!
Sorry for the blurred waiter; I had focused already when he joined the shot (hehe). To find the restaurant, walk north from Sannomiya Station on Ikuta Road and look for the Royal MOPR sign on the right side of the street. There’s a bit of cyrillic on the signs, I guess it’s a bit of a Russian theme.
Enjoy your Kobe Beef at Mouriya, or wherever you sample it!
Posted 5 years ago at 5:38 pm. 6 comments