2500円でシェフのお肉が食べれて美味しいですよと促され、二階で着席すると全然違う価格。
2500円は危険と思い、8000円程のものを食べたが、味は本当に神戸牛？て言うもの。
(Translated by Google)
I was told that I could eat the chef's meat for 2,500 yen and it was delicious, but when I sat on the second floor, the price was completely different.
I thought 2,500 yen was a bit risky, so I ate something around 8,000 yen, but did it really taste like Kobe beef? That's what I say.
