(Translated by Google) I visited in mid-July 2026. Due to traffic, I arrived in Kobe quite late and decided to dine there on a whim without a reservation.
The restaurant was on the second floor, and staff were stationed on the first-floor sidewalk to attract customers.
When I went upstairs, I was surprised to find that our group of three was the only other customer (although two other groups came in later), making the restaurant somewhat quiet.
The interior decor felt a bit dated, suggesting it was a long-established Wagyu teppanyaki restaurant. I also noticed that the placemats on the tables mentioned many restaurant names, revealing that the parent company behind the restaurant owns many beef restaurant brands. For example, Kiyama, located on the first floor of the same building, also belongs to the same group, but it's not a teppanyaki restaurant. In the following days, while strolling around Sannomiya, I saw many restaurant names appearing on those placemats.
The food was very good. Although we couldn't all order the more expensive cuts of beef due to budget constraints, each cut still tasted like high-quality beef.
The teppanyaki chef who served us that day seemed to lack skill; when he was slicing beef or flipping ingredients on the teppanyaki grill, he seemed a bit of an amateur, which surprised me.
(Original)
我在2026年的7月中到訪，因為交通因素比較晚抵達神戶，在沒有訂位的情況下臨時起意前往用餐。
餐廳位於二樓，店家有安排服務人員在一樓人行道招攬客人。
當我一上樓，比較驚訝的是我們一行三人是僅有的用餐客人（不過後來陸續有兩組進來用餐），所以顯得餐廳有點安靜。
店內的裝潢感覺有點舊，推測應該也是老字號的和牛鐵板燒餐廳吧。另外我注意店內用餐時，墊在桌上的紙墊提到很多餐廳名稱，才注意到店家背後的母公司旗下有許多品牌的牛肉餐廳，像是位於同一棟一樓的喜山也是屬於同一集團的，但型態不是鐵板燒。而之後幾天在三宮附近逛的時候，看到許多餐廳招牌的店名都出現在那張紙墊上。
餐點的內容很不錯，雖然限於預算我們沒有每個人都點很高價的牛肉部位，但每個部位品嚐起來還是能感覺到優質牛肉。
而那天為我們服務的鐵板燒師傅，我有注意到他的技術似乎不太純熟，在鐵板上分切牛肉或在鐵板上將食材翻面時，感覺像是有點外行，這其實令我感到意外。
