(Translated by Google) ⭐️⭐️⭐️⭐️☆ (3.5/5) Highly anticipated Kobe beef, but the cooking was a slight disappointment.
I came specifically to try Kobe beef, ordering two 110g portions of red cut. There were no set meals, so the overall cost was quite high.
The marbling and aroma of the meat itself were excellent, but unfortunately, the outer edges weren't cooked quite right, being a bit dry and tough, which was a bit surprising from the first bite. Fortunately, the center was tender and juicy, offering the unique sweetness and delicate texture of Kobe beef, and you could feel the restaurant's attention to detail in selecting ingredients.
There were detailed instructions on how to eat Kobe beef on-site. It's recommended to try it plain first, then with wasabi, sauce, or salt to experience the multi-layered flavors. Despite a slight flaw, it's still a high-quality beef experience worth trying overall. However, if your expectations for Kobe beef are too high, you might be slightly disappointed.
📍Recommendation: The red meat in the center best showcases the meaty flavor and the perfect balance of fat.
💡Tip: It's advisable to discuss your desired doneness with the restaurant to avoid overcooking the edges and affecting the texture.
(Original)
⭐️⭐️⭐️⭐️☆（3.5/5）
神戶牛期待滿滿，但火候稍嫌可惜
這次專程來嚐神戶牛，特別點了兩份 110g 的紅肉部位，單點沒有套餐，整體消費不低。
肉質本身的油花和香氣確實優秀，但可惜外側火候略控制不佳，邊緣偏乾硬，嚼起來稍韌，第一口真的有點驚訝。幸好中間部位就柔軟多汁，吃得到神戶牛獨有的甜味與細膩口感，也能感受到店家對食材挑選的用心。
現場有詳細的「神戶牛吃法說明」，建議先吃原味，再搭配山葵、醬汁或鹽巴，體驗多層次風味。雖然略有瑕疵，但整體仍是值得一試的高級牛肉體驗，只是如果對神戶牛期待過高，可能會稍微失落。
📍推薦：中間部位的紅肉最能吃出肉香與油脂平衡
💡小提醒：建議和店家溝通熟度需求，避免邊緣過熟影響口感
