神戸牛ステーキ3種食べ比べ 神戸牛 極上赤身＆神戸牛 厳選赤身＆神戸牛 別格希少部位のコースをいただきました。食感やお肉の味の違いがわかってびっくり！今日の希少部位はサーロイン。ミディアムレアがオススメと言われ、出てきたサーロインだけが……ということで、食事だけ4つです。コースのボリュームもちょうどいい感じです。お肉はもちろん美味しいしですが、私はゴマドレとゆずマヨのローストビーフサラダが大好きです！
(Translated by Google)
Comparison of three types of Kobe beef steaks. We had a course of Kobe beef, the finest lean meat, and Kobe beef, carefully selected lean meat, and Kobe beef, an exceptionally rare part. I was surprised to see the difference in texture and taste of the meat! Today's rare cut is sirloin. I was told that medium-rare was recommended, and the sirloin that came out was the only one...so I only had four meals. The volume of the course is also just right. Of course the meat is delicious, but I love the roast beef salad with sesame and yuzu mayo!
