吉祥吉 南京町店
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Justin LY
2017年10月14日
We got the extra tender red meat at ¥1500 yen. Found it overdone and chewy. First time we tried "Kobe" beef & found it more like rump. Interestingly, the chef that was cooking the meat had a high stand covering what he was cooking. So we didn't get to see how marbled the meat was. We later went to Kuromon Market in Osaka & saw the chefs there cooking their Kobe beef that was extremely marbled with fat. We later bought Black Cattle Wagu beef there & cooked it ourselves at the apartment... The difference between Kobe Beef from this place and Wagu from the market was chalk and cheese.
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