Name: Ichi-E
Address: Johan Cruijff Boulevard 175, 1101 EJ Amsterdam, Netherlands, Amsterdam, Netherlands
Telephone: 020 691 0231
Price range: €€
Rating: 3.3

Netherlands

Ichi-E

United States

Le Bœuf Negimaki est un plat japonais visuellement saisissant et profondément savoureux qui a trouvé un public fidèle tant dans son pays d'origine qu'à travers le monde, en particulier aux États-Unis. À la base, le plat se compose de fines lamelles de bœuf – généralement une coupe de haute qualité comme l'entrecôte ou le faux-filet – qui sont méticuleusement enroulées autour d'oignons verts frais (appelés 'negi' en japonais). Ces rouleaux sont ensuite grillés à la perfection et glacés avec une sauce teriyaki riche, savoureuse et sucrée. Le résultat est un mélange harmonieux de textures et de saveurs : le bœuf tendre et savoureux apporte une richesse carnée, tandis que les oignons verts à l'intérieur offrent un contraste frais et croquant ainsi qu'une légère saveur d'oignon qui tranche avec la richesse de la viande et de la sauce.

Les origines du Bœuf Negimaki sont quelque peu débattues, certains historiens culinaires suggérant qu'il a évolué à partir de plats roulés japonais traditionnels, tandis que d'autres soulignent son explosion de popularité dans la cuisine nippo-américaine, en particulier à New York au milieu du XXe siècle. Il est devenu un incontournable des steakhouses japonais et des restaurants de sushis, souvent servi en entrée ou en plat principal. La préparation demande de l'habileté et de la patience ; le bœuf doit être tranché aussi fin que du papier pour s'assurer qu'il cuit rapidement et s'enroule fermement sans se défaire. Le glaçage, fait de sauce soja, de mirin, de saké et de sucre, caramélise à la surface de la viande, créant une finition brillante et appétissante qui est la signature des plats teriyaki raffinés.

Culturellement, le Bœuf Negimaki représente la philosophie japonaise du 'shun' – l'utilisation d'ingrédients de saison à leur apogée. Il est souvent dégusté dans les Izakayas (gastropubs japonais) pour accompagner les boissons, ou dans le cadre d'un repas kaiseki ou teppanyaki plus copieux. Le plat n'est pas seulement une question de goût mais aussi de présentation ; les rouleaux sont coupés en cylindres de la taille d'une bouchée, révélant la belle spirale de bœuf et le centre vert vif de l'oignon vert, ressemblant à une fleur.

Pour ceux qui cherchent à apprécier le Bœuf Negimaki, il se marie exceptionnellement bien avec un saké sec ou une bière lager japonaise fraîche. Il sert également d'excellente garniture pour un bol de riz blanc cuit à la vapeur.

Bœuf Negimaki

Mochi, the tiny cakes made out of glutinous rice, are an important part of Japanese cuisine and culture. The preparation of mochi starts with a time-consuming process of pounding boiled or steamed rice, usually the glutinous mochigome variety until it forms into a thick and homogenous paste. Later it is rolled and shaped into small circular forms. Although its origins might be in China, mochi has been associated with Japan for centuries. It initially appeared during the Yayoi period, when it was only enjoyed by the aristocracy, up until the Heian period, when it became a food that was commonly prepared and served during religious festivities, as people believed it brings fortune and health. Mochi can be incorporated in savory dishes, usually soups and snacks, but most commonly it is made into a confectionery item. In its dessert form, mochi is usually dressed up with food coloring, creating a myriad of delightful color combinations. The most common confectionery is referred to as daifuku - round cakes filled with different ingredients such as the traditional red bean paste, strawberries, or ice cream. Due to its chewy texture, it is important to be extra careful and attentive while eating mochi and to take tiny bites of this glutinous treat.

Mochi

Beef Negimaki is a visually striking and deeply flavorful Japanese dish that has found a devoted following both in its home country and across the world, particularly in the United States. At its core, the dish consists of thinly sliced strips of beef—typically a high-quality cut like ribeye or sirloin—that are meticulously wrapped around fresh scallions (known as 'negi' in Japanese). These rolls are then broiled or grilled to perfection and glazed with a rich, savory-sweet teriyaki sauce. The result is a harmonious blend of textures and flavors: the tender, savory beef provides a rich meatiness, while the scallions inside offer a crisp, fresh contrast and a mild oniony bite that cuts through the richness of the meat and the sauce.

The origins of Beef Negimaki are somewhat debated, with some culinary historians suggesting it evolved from traditional Japanese rolled dishes, while others point to its popularity exploding in Japanese-American cuisine, particularly in New York City during the mid-20th century. It became a staple in Japanese steakhouses and sushi restaurants, often served as an appetizer or a main course. The preparation requires skill and patience; the beef must be sliced paper-thin to ensure it cooks quickly and wraps tightly without falling apart. The glaze, made from soy sauce, mirin, sake, and sugar, caramelizes on the surface of the meat, creating a glossy, appetizing finish that is signature to refined teriyaki dishes.

Culturally, Beef Negimaki represents the Japanese philosophy of 'shun'—using seasonal ingredients at their peak—though scallions and beef are available year-round, making it a reliable favorite. It is often enjoyed in Izakayas (Japanese gastropubs) as a companion to drinks, or as part of a larger kaiseki or teppanyaki meal. The dish is not just about taste but also presentation; the rolls are cut into bite-sized cylinders, revealing the beautiful spiral of beef and the bright green center of the scallion, resembling a flower or a wheel.

For those looking to enjoy Beef Negimaki, it pairs exceptionally well with a dry sake or a crisp Japanese lager, which helps cleanse the palate between bites of the sweet and savory meat. It also serves as an excellent topping for a bowl of steamed white rice, allowing the extra sauce to soak into the grains. Whether found in a high-end Tokyo eatery or a bustling neighborhood spot in Manhattan, Beef Negimaki remains a testament to the simple yet profound elegance of Japanese cooking techniques.

Beef Negimaki

For my lunch I ordered a bento box with beef rolls, fried rice, some greens, and veggies on the side.

The beef was tasty. Tender and full of umami. It was actually my first time trying these beef rolls and I really liked them. The sauce on top wasn’t really needed. The filling had enough flavor on its own. Everything inside the roll was well-cooked and worked nicely with the meat.

The rice was a bit dry but still had a nice flavor to it. Simple and comforting.

Zucchini with mushrooms was just okay. A bit tricky to eat since it was hard to bite through and I only had chopsticks. Would’ve been easier with a knife.

Portion-wise it was a bit small for me but overall a nice experience. I’d definitely give it another go.

My first try of this dessert and i can tell it is not something i will try again.

A non-sweet layer and ice cream inside. Layer doesn’t have any taste. Ice cream was normal. There were three different types of mochi but the only difference was the ice cream inside.

If it is your first time just give it a try otherwise i would go for an only ice cream. And it is 10 euros!

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