(Translated by Google) This was my first time dining in Kobe on December 17th, 2013. The restaurant is located on the second floor. Perhaps because it was a Wednesday evening, there were no other customers. There was a senior chef leading three younger chefs. It was the first time I'd felt there were more chefs than customers, which made the atmosphere a bit stressful. However, the overall atmosphere was great, and the service was very attentive; they even escorted us to the door. The chef was very focused. Perhaps due to the language barrier, we didn't speak to each other at all. Although I ordered the award-winning steak (I took photos), I don't know how the chef prepared it, but every ingredient was clearly handled with great care. However, I felt the texture wasn't quite right. The temperature and texture of each piece of meat seemed slightly different. The beef near the edge was unfortunately a bit dark and tough. Overall, the teppanyaki beef, cut into about a dozen bite-sized pieces, was a mixed bag – some pieces were delicious, others were just so-so. It fell slightly short of my expectations, 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...
