Competitive speed eating: the Yakiniku King stable.

16 12 2011

Competitive speed eating: the Yakiniku King stable.

 

Yakiniku King Numazu Korean BBQ

 

Right. Pay attention. If you want to test yourself before any competitive eating championship, then I recommend you take yourself to the stables of the Yakiniku King on the Numazunorth side’s Rikodori (dori means road, kiddies). It’s easy to find, just follow your nose to the passenger jet, super-charged, mega, big-like-all-buggery exhausts pumping the smell of delicious charred flesh into a dispersal radius of 500 meters.

Once inside the Yakiniku King, a trainer will take you to a table and present you with a training regime as they light your Korean barbeque. Before deciding, it is important to make yourself familiar with your surroundings so you can maximize your eating time.

Look, put simply, any competitive eater worth their weight in beef needs to be at home in their surroundings. They must be able to reach for sauces with out even looking. They must be able to send out an order while simultaneously flipping strips of fleshy charred goodness on the barbeque. The must not let ANYTHING interrupt their steady, focused mastication.

Your trainer will present you with three training regimes each running for precisely 100minutes:

  • 58 item menu 2,480yen
  • 100 item menu 2980yen
  • 120 item menu 3,480ye

 

Each program increases in difficulty as their quality and scope of choice distracts you from your ingestion.

            There is also a drink list that you can pay per item for or take the soft drink or beer and minor spirits all-you-can-drink (nomihoudai) option to help you wash down your food.

            Ordering is simple, but you need to be on your game because you only have 100 minutes to stick as much as you can in your mouth. You will need to make these steps second nature before you go.

Step 1 – Grab the touch screen console. These bad boys get slippery so watch out. It is a good idea to get some calluses on your hands before you come. I hear that the pro’s callus their hands by turning their meat on the barbeque with their fingertips. This also gives them the advantage of developing a certain heat resistance to the scorching flames emanating from beneath the grill (NOTE: not for the amateur or faint of heart.).

Step 2 – Press the screen with your free hand (remember the other hand should be either stuffing food in your head or flipping the meat).

Step 3 – Choose from a selection of meats or side dishes. Diehards will immediately go to the meat.

Step 4 – A new screen will appear and give you an option for meats (or other items). Choose what category you want. It is pretty easy to figure out thanks to the pictures. Training guides generally tell you to go for the beef first. A couple of thin pieces of skirt steak followed by some beautifully marbled rib eye slivers are a good start for me. After the beef I’m onto the pork and then finally the chicken.

Step 5 – You should now be in the final sub menu. Select your items by pressing on them.

Step 6 – Now two things could happen next. It’s designed to test your will power and dexterity. Either another small plus and minus icon will appear near you selection and you press the (+) to add more items and the (-) to take them away (but that would never happen right? Right? Good.), or a pop-up window will appear with the same plus and minus icons also with a choice of seasoning (sorry by this stage I am in the ‘zone’ as the meat haze descends upon my consciousness so I don’t remember what is what).

 

Step 7 – Once you have made a selection you are free to make more. Warning!!! There is an upper limit to the amount of items you can select at any one time. If the console is not letting you select any more then you have probably maxed out your limit for that order. It’s time to take it to the checkout.

Step 8 – To checkout, simply press the big red shopping basket at the bottom of your screen.

Step 9 – It’s not over yet. Another screen will open to confirm what you have ordered is correct before sending it off.

 

Step 10 – Repeat steps 1 through 9 until you either run out of time (almost never happens), feel like you are going to vomit (need more training), or send the Yakiniku King stables bankrupt (a titan of the competitive speed eating world).

 

courtesy of Lauren Donald

At the end of your 100minutes at the Yakiniku King it is time for quiet reflection. Think about what you did well, where you could do better and mentally prepare yourself for the next time.

 

Good luck and I will see you at the championships.

 

Mmm, meat flavoured meat.

 

Scott

 

 

 

 

 

Advertisements




Numazu – What’s On – December 2011

6 12 2011

Numazu – What’s On – December 2011

Yeah, I know, I know I am totally late for this one and deserve a good beating but Osaka and Kyoto were totally worth it. I’ll go fetch the studded paddle and warm up the dungeon while you check out What’s On in the Zu this month.

Highlighting the best of what’s on in Numazu for December 2011. If you like something click on the link for more details. If you have an event you want to add put it in the comments below.

Beer – The Baird Beer team are at it again with a warming winter special, the West Coast Wheat Wine 2011. According to the brew master Bryan’s blog this beauty is derived from the British barley wine style but refined in Sacramento U.S.A. using West Coast hops. Check it out at the Fishmarket Taproom.

Exhibition – Mon Myuze Numazu Art Museum – View the art of Noboru Iwaki – 10:00-17:00, Dec 3-25

Exhibition – Senbon Plaza Gallery – The art of paper cutting by Takenokono – Kai Dec 6-12

Live – Speak EZ acoustic night from 8pm to 11pm, 1000yen entrance, Dec 9

Opening – The Opening of the Numazu Deep Sea Aquarium is an exciting step for tourism in Numazu. This place will feature deep sea marine animals in Suruga Bay. Entry 1600yen for adults. Opens Dec 10

DJ – Speak EZ’s Kousankai will chill you out this Saturday. Entry 1000yen + 1 drink, 8pm start, Dec 10

Exhibition – Senbon Plaza Gallery – An exhibition of flower pictures by – Dec 13-19

DJ live – Speak EZ is gonna get you thrashing to some intense hardcore at “Ogre”. Dec 23

Christmas Dinner –Baird Beer’s Fishmarket Taproom will be having another Christmas Dinner extravaganza with a turkey dinner this year. Only 1500 yen for this great feed. Last years was delicious. Book in advance or risk missing out. 24-25 Dec.
New Years – Baird Beer’s Fishmarket Taproom will be offering a Mexican Buffect from 5 til 10. There will also be some countdown karaoke. A great way to bring in the new year. 31 Dec
New Years – Speak Ez Countdown Party. These new year parties are epic! Free Entry. 31 Dec