(Translated by Google) Today is a meal with the whole family. I originally wanted to go to Sannomiya Station through the promotion on the Internet to find the Kobe beef that has been spread by word of mouth. The word of mouth must be roadside news, so I fell into the vast ocean and couldn't judge. As soon as I arrived at the entrance of the street, I saw the dark sign of Kobe Beef, and I felt a sense of class. I introduced 8 stores around the block, and my good impression suddenly doubled. I passed countless stores along the way, and accidentally stopped at TANRYU IKUTA SHINMICHI. In front of the store, I saw the master in chef's uniform standing at the door. I felt that the first impression of this store attracted me. When I lowered my head and discussed with my family whether our store had the sign we saw at the street corner, the master spoke. He spoke in Chinese. The master asked us what kind of dining method we were looking for, barbecue or teppanyaki, because different dining methods bring completely different experiences. While we were surprised, the master reminded us that the characteristics of Kobe beef are not just something passed down by word of mouth.
So, our family of four entered the store. There were only 10 seats. It was exquisite and delicate, and we could see the master's intention. The certificate on the wall introduced the history of Kobe beef in detail, and the master carefully recommended it. We, two adults and two children, chose 360 grams of sirloin part and 120 grams of rare part. After serving, the Kobe beef dishes are by no means excessive. Instead, the deliciousness can be highlighted through the combination and attentiveness of the ingredients. The master's various sauces are like a harmonious symphony. Vegetables are paired with sauces, and beef is paired with mustard. The moment you eat it, it’s really hard to find the same delicious food in the world. It’s impossible to describe the taste in a few words. It’s up to the customers to enjoy the world’s top ingredients. Our family of four resolutely ordered a 180-gram rare cut. This is proof. The children are afraid that if they don’t come to Kobe tomorrow, they will never be able to eat it again.
After the last bite of beef, I finished all the sauce. I felt so much and thought about it over and over again. After digesting it for 3 hours, I still wrote this review to share with you. 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。
