I don't think I've ever ordered the karubi from Yappari before. It actually came with a paper towel draped over it because there was so much fat that it was splattering everywhere for at least five minutes after it was served. That made cutting it a bit tricky too given that the hot grease kept getting onto my hands. The fact that the meat was a bit tough didn't help either.
But the scalding hot plate was also a good thing because I picked up a few hacks in the the process, most notably in that I ended up putting rice on hot stone so as to direct all of that valuable grease into my rice. In the process, it provided a resting platform for my meat as well as a nicely scorched bottom of the rice for extra fun. One other hack I'm going to implement on my next visit is to ask for salad without that clichéd sesame dressing. There are so many bottles on the table that one could use to perk up that bowl of shredded cabbage, even if those condiments were meant for meat instead. That mixed spice bottle is pretty good BTW.
Oh, and now I realize why those cuts were rather odd: they were nakaochi, or the leftovers scraped off the ribs. Next time I'll opt for the zabuton chuck tail flap, although I think I might have already done so last year. And if so, then it didn't seem to have left much of an impression, so maybe I should try their daily special instead.
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