I discovered this restaurant on Google and was impressed by the high ratings, so I made a special reservation all the way from the United States.
The restaurant is quite small, and I noticed they were training young chefs. While I respect the intention of mentoring, this context is important given the price and positioning of the restaurant.
We ordered one Kobe beef course priced at 34,760 JPY (approximately USD 223), along with an additional regular steak. The dining experience emphasized ceremony and presentation, which was elaborate and time-consuming.
However, as someone who has been eating steak for over 40 years, this was the first time I have ever been served a “steak” that consisted of two separate pieces combined into a single order, with clearly uneven fat distribution. This was especially surprising for a Kobe beef course, where cut integrity and marbling should be fundamental. I genuinely do not understand how this standard aligns with the awards and reputation the restaurant promotes.
As for execution, the Kobe beef itself was only average, and the regular steak was overcooked. For a restaurant carrying the name and pricing of a Kobe beef establishment, this was deeply disappointing.
Unfortunately, this experience did not live up to the expectations associated with Kobe beef, and I cannot recommend this restaurant.
