(Translated by Google) Today, the whole family came to eat. We originally planned to come to Sannomiya Station based on online advertisements, hoping to find the Kobe beef that everyone had heard so much about. But word of mouth is just hearsay, so we were lost in a sea of information and had no idea where to start. As soon as we arrived at the street entrance, we saw the dark sign of Kobe Beef, which gave us a sense of high-end sophistication. They introduced eight restaurants in the vicinity, which immediately increased our positive impression. We walked past countless shops and then happened to stop in front of TANRYU IKUTA SHINMICHI. There, we saw a chef in his uniform standing at the door, and the first impression of the restaurant caught our eye. While my family and I were discussing whether we had seen the sign at the street corner, the chef spoke up. He spoke in Chinese and asked us what kind of dining we were looking for: barbecue or teppanyaki, because the different dining experiences were completely different. To our surprise, the chef reminded us that the essence of Kobe beef isn't something easily replicated through word of mouth.
So, our family of four went inside. The restaurant, with only 10 seats, was exquisitely designed and meticulously prepared, reflecting the chef's dedication. Certificates on the wall detailed the history of Kobe beef, and the chef carefully recommended several cuts. For our group of two adults and two children, we chose 360 grams of sirloin and 120 grams of a rare cut. When the dishes arrived, the Kobe beef dishes weren't overly extravagant; rather, the deliciousness was revealed through the careful pairing of ingredients. The chef's various sauces were like a harmonious symphony—vegetables paired with sauces, beef with wasabi. The moment we tasted it, we realized that the same flavor was hard to find elsewhere. Words cannot fully describe its taste; one must experience the world's finest ingredients for oneself. Our family of four resolutely ordered an additional 180 grams of the rare cut as proof of this; the children were worried that if we didn't come back for Kobe beef the next day, we might never get to eat it again.
After finishing the last bite of beef, I even finished all the sauce. The feeling was so profound, and I savored it again and again. Even after three hours of digestion, I still want to write down my thoughts and share them with everyone. Good food is never lonely.
(Original)
今天是全家人一起來用餐，本想透過網路上的宣傳來到三宮站前，尋找口耳相傳的神戶牛，口耳相傳必然是路邊消息，所以陷入了茫茫大海中，無從判斷起，一到街道入口處，看見Kobe Beef的暗色招牌，高大上的感覺油然而生，介紹街區附近的8家店，頓時覺得好感增加倍增，一路走過無數店鋪，偶然又駐足在TANRYU IKUTA SHINMICHI 店的門前，這時看見身著廚師服的大師站在門口，覺得此店的第一眼印象吸引了我，和家人低頭討論本店是否在街口處看到的招牌時，這時大師發話了，他說的是中文，大師問我們要找尋什麼樣的餐飲方式，燒烤或是鐵板燒，因為不同的餐飲方式帶來的體驗，截然不同。驚訝之餘，大師又提醒了我們，神戶牛肉的特色，並非口耳相傳的隨信之作
於是，我們一家四口，進到了店內，座位只有10個，精緻而又細膩，看得出來，大師的用心。牆上的證書，詳盡的介紹了神戶牛的履歷，大師細心的推薦，我們2大2小，選擇360克的沙朗部位以及120克的稀有部位，上菜後，神戶牛的料理，絕非過度的鋪張，反而透過食材的搭配與用心，才能彰顯美味，大師的各種醬料搭配彷彿和諧的交響曲，蔬菜的搭配醬料，牛肉搭配芥末，入口的那一刻，世上真不容易找到相同的美味，三言兩語無法道盡箇中滋味，要看客自己來享受世間的頂級食材，我們一家四口，毅然決然的加點一份180克的稀有部位，就是實證，小孩深怕明天不來神戶，再也吃不到了。
最後一口牛肉下肚，我連醬料也全部食用完畢，感受如此，回味再三，在我消化了3個小時後，仍寫下這一篇感想，與大家分享，美食永不寂寞。
