(Translated by Google) As a first-time visitor from Hong Kong, I tried a famous teppanyaki restaurant in Kobe that my wife and family had visited years ago. The most unforgettable experience was Chef Onishi's genuine warmth, transcending language barriers. He diligently used translation software to bridge the gap, making each dish feel like a personal meal.
The Kobe beef's marbling was like snowflakes on marble, visibly fresh! The accompanying Kyoto wild vegetables were sweet and juicy, and the simple salt grilling showcased his skill. I've eaten Kobe beef quite a bit in Hong Kong, but eating it in Kobe is a completely different experience. The chef's individual control over the doneness of each ingredient created amazing layers of flavor. The different seasonings paired with ginger rice enhanced the beef flavor even more than traditional garlic fried rice, without being overly filling.
The beef was so delicious that I forgot to take pictures! 😆
During the meal, the chef repeatedly tried to use translation software to share his experiences in Hong Kong years ago, which was incredibly heartwarming.
During the meal, many Chinese people from different places also entered the restaurant hoping to try the chef's exquisite skills. Unfortunately, they did not make reservations. Therefore, if you want to taste Mr. Onishi's cooking, it is recommended to make a reservation online in advance.
(Original)
作為第一次來到神戶的香港旅客，這次在神戶嘗試了多年前妻子跟其家人嘗試過的鐵板燒名店，當中最難忘是主廚《大西先生》那份超越語言的真誠，會努力用翻譯軟件搭起橋樑，讓每道菜都吃出人情溫度。
神戶牛霜降紋理脂花如雪落大理石，肉眼可見的新鮮！搭配的京都野菜清甜多汁，簡單鹽烤已顯功力。神戶牛係香港都食唔少，但真正喺神戶食又別有一番風味，主廚對每樣食材熟度獨立掌控，驚豔味蕾層次。 當中不同的調味配搭薑飯，比起傳統蒜片炒飯可以更加勾牛肉的味道，而且不會令人感到過分飽滯。
由於牛肉太好食，已經忘記了拍照。😆
用餐期間大廚不斷會嘗試用翻譯軟件跟我們談及多年前其於香港的經歷，令人感到10分溫暖。
用餐時有很多不同地方的華人也進入餐廳希望可以嘗試到大廚精湛手勢，可惜他們並沒有預約，所以如果想品嘗《大西先生》嘅廚藝，建議預先在網上預約。
