(Translated by Google) When I visited Kobe last week, I wanted to try Kobe beef teppanyaki. I wanted to visit the nearby teppanyaki restaurant "Genkichi", but was told that it was full. The chef recommended us to "Takakura", a restaurant in the same group, and found someone to take us there. We discovered that their group "Jixiangji" is spread all over Japan, with 25 branches in Kobe alone.
The restaurant only has about ten seats, and Chef Yoshida was in charge at noon on the day we visited. The chef carefully introduced the various types of beef to us in English.
We ordered an A5 Kobe Wagyu Sirloin (about $23,000 yen / 165g) and a rare part (about $16,000 yen / 165g).
The texture and taste of Sirloin are different from ordinary teppanyaki wagyu beef, and it is worth a try. The taste and texture of the Rare Part are similar to regular wagyu beef.
The beef and side dishes are delicious. The chef will recommend which sauce and side dishes are better matched, and the cooking method is also very professional. We all enjoyed the meal very much.
Why didn't I give five stars? That's because the price is too expensive. Prices in Japan are not high to begin with, but their prices are much more expensive than the teppanyaki I had in Hong Kong, and that was just for lunch.
(Original)
上週到訪神戶時想嘗試神戶牛鐵板燒，本想到訪附近的鐵板燒餐廳「源吉」，但被告知已經滿座。主廚推薦我們到同一集團的餐廳「高倉」，並找了專人帶我們過去。我們才發現他們集團「吉祥吉」遍佈全日本，單是神戶就有25家分店。
餐廳只有大概十個座位，我們到訪的那天中午由Yoshida廚師主理。廚師細心地用英文為我們介紹各種牛肉。
我們點了一份A5神戶和牛西冷(Sirloin, 約$23000yen / 165g)和一份稀有部位（Rare Part, 約$16000yen / 165g)。
Sirloin肉質和味道有別於一般鐵板燒和牛，值得一試。Rare Part味道和質感就跟普通和牛差不多。
牛肉和配菜都很好吃，廚師會推薦那種醬汁和配菜搭配更好吃，烹調手法也挺專業。我們都吃得非常滿足。
為什麼我沒有給五顆星？那是因為價錢太貴了。日本物價本來就不高，他們的價錢比我在香港吃的鐵板燒還要貴上不少，而且這只是午餐。
