(Translated by Google) 113/12/17 It was my first time to dine here in Kobe. The restaurant is on the second floor. It might be Wednesday night, so there were no guests. A senior chef led three young chefs. It was the first time I felt that there were more chefs than guests. It was a bit stressful to eat, but the overall dining atmosphere was great, the service was very thoughtful, and they even sent guests to the door.
The chef was very serious. Maybe because of the language barrier, we didn't talk to each other from beginning to end. Although I ordered the award-winning steak (I took photos to record it), I don't know how the chef would prepare it, but it is true that every ingredient was handled very carefully. However, I think the taste was a bit bad. The temperature and taste of each piece of meat may be different. Unfortunately, the beef on the edge was a bit black and hard. The overall iron plate beef tasted good, cut into more than a dozen pieces of beef, and some were very delicious and some were not satisfactory. It was a little different from the quality I expected, which was a pity...
(Original)
113/12/17第一次來神戶這邊用餐，餐廳位於二樓，可能是水曜日晚上，沒有任何一組客人，一個看起來比較資深的廚師帶三位年輕的廚師，第一次感覺廚師還比客人多的，吃起來壓力確實有點大，但整體用餐氣氛很棒，服務非常周到，還送客人到門口
主廚非常認真，可能語言不通，從頭到尾我們也都沒有對話，雖然我點了有得獎的牛排(有拍照記錄)，我也不知道廚師要如何調理，但確實每一樣食材看得出來都很細心處理，但我覺得吃起來口感有點不太好，每一塊肉可能溫度及口感都不太一樣，比較靠邊的牛肉，可惜竟然有點黑掉且硬掉，整體鐵板牛肉吃起來，切成十幾塊入口的牛肉，變成有些很好吃、有些差強人意，跟我期待的品質稍有落差，很可惜...
