旅行の記念に、日本三大牛の一つ神戸牛を味わいたいと。神戸牛の消費がNo.1の会社が経営されているので間違いないと思い、このお店を予約しました。グループでもたくさんお店がある中、目の前の鉄板で焼いていただけること、お店の雰囲気、場所で選びました。旅行の予算もあるため、ランチ限定鉄板焼5800円の7品の神戸牛赤身120ｇコースをチョイスしました。
入り口は、グループ店である洋食屋さんと同じです。２Ｆにある店舗は日が入って明るくて、近くの大きな通りも眺められ雰囲気がよかったです。
神戸牛は甘さのあるくちどけのよい脂が特徴で、サーロインを是非、と勧められお肉のランクアップが通常の半額でできることもあり、コースのうちの一つをサーロインにして赤身と食べ比べることに。
結果は大正解でした！
年齢的にサーロインはキツいと思っていましたが、胃もたれしなさそうな上品な脂身が口の中でとろけて、とっても美味でした。もちろん赤身もとても美味しかったですが、神戸牛のサーロインは一度は食べてみるべきです。
21年のキャリアのDaisukeシェフの楽しいトークと、すばらしい手さばきで、五感で神戸牛を堪能できました。
最後のデザートが甘くなくてお肉の余韻を邪魔しなくて好みでした。ソフトドリンクで地サイダー、布引礦泉所のダイヤモンドレモンが選べました。コースやドリンクの構成もよかったです。
開店時間11時に予約入店し11時20分過ぎに最初のサラダが出てきたので、このようなお店で時間はたっぷりとっていたものの旅行の予定が押すんではないか、とちょっとハラハラしましたので☆4にしましたが、特別感のあるお店で大満足。また神戸に旅行した際には訪れたいお店の１つになりました。
(Translated by Google)
As a memento of my trip, I wanted to try Kobe beef, one of Japan's three major types of beef. I made a reservation at this restaurant, thinking that it was run by the company that consumes the most Kobe beef. There are many restaurants for our group, but we chose this restaurant because of the restaurant's atmosphere and location, as well as the fact that you can grill your food on a griddle right in front of you. Since I had a travel budget, I chose the 7-course Kobe Beef Lean Meat 120g course for 5,800 yen for lunch only on Teppanyaki.
The entrance is the same as the Western food restaurant that is part of the group. The store on the 2nd floor was bright and sunny and had a nice atmosphere with a view of the nearby big street.
Kobe beef is characterized by its sweet and melt-in-the-mouth fat, and I was recommended to try the sirloin, and since I could upgrade the meat to a higher grade at half the price of the usual price, I decided to make sirloin one of the courses and compare it to lean meat.
The result was very correct!
Considering my age, I thought the sirloin would be tough, but it was so delicious that the elegant fatty meat melted in my mouth and didn't make my stomach feel heavy. Of course, the lean meat was also very delicious, but you should try the Kobe beef sirloin at least once.
Chef Daisuke, who has been in the business for 21 years, gave us an entertaining talk and wonderful handiwork that allowed us to enjoy Kobe beef with all five senses.
I liked that the final dessert wasn't too sweet and didn't interfere with the aftertaste of the meat. For soft drinks, you could choose local cider or Diamond Lemon from Nunobiki Isensho. The course and drink composition was also good.
I made a reservation at the store's opening time of 11, and the first salad came out just after 11:20, so I was a little nervous that my travel schedule would be too busy, even though I had plenty of time at a restaurant like this, so I gave it a 4 star rating, but I was very satisfied with the special feel of the restaurant. It has become one of the restaurants I want to visit when I travel to Kobe.
