The idea of cooking meat in Japan is all about the notion of technique. You have two basic choices when you go to a restaurant and taste meat. Meat in Japan is most definitely cooked over sumi binchotan, a high-end Japanese charcoal that fores red-hot and maintains its heat. In fact it can be used over and over again until is depletes itself.

Binchotan:https://mesubim.com/2014/12/09/kishu-sumi-binchotan-wakayama/

In most restaurants in Japan they serve only prime cuts and the choices are sirloin or filet tenderloin. That doesn’t make it very exciting for meat eaters who frequent a restaurant over and over again. personally I don’t enjoy sirloin as it’s just too fatty and often indigestible and if you over consume it watch out!

That’s why each steak shop restricts clients to 220g or you risk getting sick. I have seen it before, and I had a guest one time with his wife who couldn’t stop and insisted on more, but once she was back to her hotel, she felt it.

I buy other cuts from my butcher and tri-tip is a cut I enjoy even though it isn’t soft. The trick to meat is either pure or adulterated and both are delicious yet different.