但馬牛を手間暇かけて育て、厳選な基準をクリアした神戸牛が旨いのは言うまでもないが、薬味のニンニクチップ醤油漬け、独自調合のわさびに少量の醤油で食すステーキは格別でした。
(Translated by Google)
It goes without saying that Kobe beef, which is made by painstakingly raising Tajima cattle and meeting strict standards, is delicious, but the steak, seasoned with garlic chips pickled in soy sauce, a special blend of wasabi and a small amount of soy sauce, was exceptional.