神戸に来る度に神戸牛を食べると
決めていて、今回はこちらに
お邪魔しました。
カウンター10席程が向かい合わせに
2カウンターとこじんまりな空間。
目の前の鉄板で焼いて下さる
スタイル。外国人スタッフの多く
活気ある店内。
金賞を掲げている自慢のお肉。
うわぁって目がキラキラさせて
カウンターを見つめていました。
お写真にも収めましたよ。
鉄板焼きと言えば
イメージとしては男性の長身で
高いコック帽を被ったシェフと
思っていたのですが
なんと、女性で凄く若い方が
担当だった事が新鮮でした。
手さばきが男性と違って
柔らかい仕草。仕上がりも
違ってくると期待。
接客、美味しい食べ方
お肉に合うお酒(酒飲み見抜かれてw)
お肉を少しずつ出す
絶妙なタイミング。
薬味が豊富で好きな味を
オカワリ出来てご飯も頂けて
美味しくて、お話しながら
楽しくて満足しました。
ご馳走様でした。
松本さん楽しいひとときを
有難うございました。
フミヤ君のLiveも楽しみましたよ。
頂いたのは
神戸牛特上赤身165g
ビール、ハイボール。
ハイボールは赤身に
合うのを初めて知って
皆にも教えたくなる自慢でした。
ひとつ気になったのが
狭い空間にスタッフの方の
異常な多さと
スグ後ろのカウンターで責任者の
シェフと思われる方が
座ってミーティングらしい事を
なさっていたのが目につきました。
私が帰った後でも
出来たのではないでしょうか??
唯一、残念でした。
(Translated by Google)
I've decided to eat Kobe beef every time I visit Kobe, so this time I visited this restaurant.
It's a small space with two counters facing each other, with about 10 seats.
They grill the food on a hot plate right in front of you.
The restaurant has a lively atmosphere with many foreign staff.
They're proud of their gold medal-winning meat.
They stared at the counter with sparkling eyes, saying "Wow!"
I even took a photo.
When I think of teppanyaki, I imagine a tall male chef wearing a tall chef's hat, but it was refreshing to see that a very young woman was in charge.
Her movements were softer than a man's, and I expect the finished product will be different.
The service and delicious way to eat it.
The perfect alcohol to go with the meat (they noticed I'm a drinker lol).
The meat was served little by little, with perfect timing. There were plenty of condiments, so I was able to get refills of my favorite flavors and even had rice. It was delicious, and I had a lot of fun chatting and was very satisfied.
Thank you for the meal.
Thank you Matsumoto-san for the fun time.
I also enjoyed Fumiya-kun's live performance.
I had 165g of Kobe beef premium lean meat, a beer, and a highball.
I learned for the first time that highballs go well with lean meat, and I was so proud I wanted to share it with everyone.
One thing that bothered me was the unusually large number of staff members in such a small space, and I noticed that a person who seemed to be the head chef was sitting at the counter right behind me, having what seemed to be a meeting.
I think they could have continued after I left.
That was my only disappointment.
