(Translated by Google) Last week, during my visit to Kobe, I wanted to try Kobe beef teppanyaki. I initially planned to visit the nearby teppanyaki restaurant "Genkichi," but was told it was full. The chef recommended "Takakura," a restaurant within the same group, and even arranged for someone to take us there. We then discovered that their group, "Kichijokichi," has branches all over Japan, with 25 locations in Kobe alone.
The restaurant only had about ten seats. On the day we visited, Chef Yoshida was in charge of lunch. He patiently explained the various cuts of beef to us in English.
We ordered an A5 Kobe Wagyu sirloin (approximately $23,000 yen / 165g) and a rare cut (approximately $16,000 yen / 165g).
The sirloin had a different texture and flavor compared to regular teppanyaki Wagyu and was worth trying. The rare cut was similar in taste and texture to regular Wagyu.
The beef and side dishes were delicious, and the chef even recommended which sauces and side dishes would pair best. The cooking techniques were also quite professional. We were all very satisfied with our meal.
Why didn't I give it five stars? Because it was too expensive. Prices in Japan are generally not high, and their prices were significantly higher than the teppanyaki I had in Hong Kong, and this 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。
