Enjoy exquisite sous-vide pork steak at Mallory Pork Steak in Jiyugaoka!

Hello! Today, I'd like to share my experience visiting "Mallory Pork Steak" in Jiyugaoka. This is a restaurant I've visited several times, and it has a menu that is especially irresistible for big eaters.

Restaurant Features: Surprisingly tender thanks to sous-vide cooking!

The biggest appeal of this restaurant is their style of serving pork that has been sous-vide cooked and then seared at the end. Instead of roasting it in an oven for a long time like typical roast pork, they cook it slowly at a low temperature, resulting in meat that is moist and tender all the way to the center.

The advantage of sous-vide cooking is that the meat becomes tender while only the surface is seared to a savory finish. It's so tender you could almost call it a "drink," and it's characterized by being easy to eat without much chewing. Apparently, this sous-vide method has been trending lately.

Impressive menu names and sizes

The menu at Mallory Pork Steak uses mountain names to indicate the size of the portions.
* Mt. Fuji (450g): The size I ordered this time.
* Matterhorn (700g): The size I challenged myself with last time.
* Kilimanjaro (1000g)
* Everest (1500g)

The weight of the meat at the restaurant might be measured in its raw state before cooking, but the amount can decrease as moisture evaporates during cooking. Personally, I felt that even the 450g portion didn't feel as large as the number suggests. I get the impression that other customers coming to the restaurant also finish the Mt. Fuji size as if it were nothing.

My order this time: Mt. Fuji (450g) and a mountain of garlic fried rice

This time, I ordered the 450g Mt. Fuji pork steak and a mountain of garlic fried rice.
The meat is served with small portions of creamy spinach and mashed potatoes. These are well-seasoned with salt, so they make for a good change of pace when eaten with the meat. The creamy spinach, in particular, is quite salty, so I recommend enjoying it with the meat without using any other condiments.

For rice, you can choose between white rice and garlic fried rice, and this time I chose the garlic fried rice. It was a mountain-sized portion, but it seems there were even larger sizes available.

Recommended ways to eat and condiments

With such a large quantity, you'll want to change up the flavor along the way. The restaurant provides various condiments, but after trying many of them, I feel that plain salt is the most delicious.

I previously tried ordering the truffle butter for an extra 200-300 yen, but it didn't really have much of a truffle aroma. The meat itself has plenty of fat, so you might not need it unless you particularly like oily things.

Also, among the three small dishes of condiments provided, the one in the middle with onions is easy to eat. I also tried the mustard, but I recommend shaking it well before putting it on your plate. Otherwise, the vinegar part might separate and come out first.

Actually, I had a bitter experience with the "Matterhorn (700g)" last time...

During my last visit, I challenged myself with the 700g Matterhorn, but I actually had a bit of trouble.
When I started cutting the meat, I noticed the center was cold. Perhaps because they store a large amount of sous-vide meat and sear the surface only after receiving an order, it might not have been warmed through to the center, especially since it was right after opening.

When I told the staff on the spot, they took the plate away, but I thought they would replace it with new, warm meat. Instead, they just took the cold, chopped-up meat and re-seared it in a frying pan. As a result, the small pieces of meat became hard and dry, and were almost inedible. Because of this, although I ordered 700g, I was only able to eat about 550g.

Because of that experience, I chose the safe 450g Mt. Fuji this time to avoid ruining my video.

Price, satisfaction, and the wall of "getting tired of the taste"

The Mt. Fuji (450g) and mountain of garlic fried rice I ordered this time cost about 2,800 or 2,900 yen, and I didn't order any drinks. I feel the balance between the price and the level of satisfaction is very good. I recall that even for the Matterhorn (700g), the price increase was only a few hundred yen, so it didn't change much.

It's tender and very easy to eat, so I think you can eat more than you imagine. However, once you go from 450g to 700g, it might be more accurate to say that rather than feeling full, you get tired of the taste because it's so monotonous. Honestly, my impression is that the limit of what feels delicious is probably around this Mt. Fuji (450g) size. For first-timers or those who don't eat much, the even smaller "Mt. Takao" size might be enough.

For big eaters or those who want to satisfy a whole day's worth of hunger in one meal, the Matterhorn size is also a good option. Please try this exquisite sous-vide pork steak at least once!