(Translated by Google) Today, the whole family went out for dinner. We had originally planned to come to Sannomiya Station based on online promotions, hoping to find the Kobe beef that had been passed down by word of mouth. However, word of mouth was bound to be hearsay, so we were lost in a sea of rumors and had no idea where to start. As soon as we arrived at the street entrance, we saw the dark sign for Kobe Beef, which gave us a sense of class and class. The sign introduced eight restaurants in the neighborhood, and our favorable impression of the restaurant doubled. We walked past countless shops and accidentally stopped in front of TANRYU IKUTA SHINMICHI. There, we saw the chef in his uniform standing at the door. The first impression of this restaurant captivated us. As my family and I lowered our heads to discuss whether this restaurant had the sign we had seen at the street entrance, the chef spoke in Chinese. He asked what kind of dining style we were looking for, barbecue or teppanyaki, as different dining styles offer completely different experiences. While surprised, the chef reminded us that the unique characteristics of Kobe beef aren't simply a product of word-of-mouth.
So, our family of four entered the restaurant, which seats only 10. The exquisite and delicate presentation clearly showed the chef's meticulous attention to detail. Certificates on the wall detailed the Kobe beef's history. The chef meticulously recommended it. We, two adults and two children, chose a 360-gram sirloin cut and a 120-gram rare cut. Upon arrival, the Kobe beef dish was far from overly extravagant. Instead, its deliciousness shines through the careful pairing of ingredients and meticulous attention to detail. The chef's various sauces blended like a harmonious symphony: the vegetables paired with the sauces, the beef with the mustard. From the moment we took a bite, we realized how rare and delicious it is. Words can't fully capture the flavor; it's up to the diners to savor the world's finest ingredients. Our family of four resolutely ordered a 180-gram rare cut, a testament to this. The children were terrified that if they didn't visit Kobe tomorrow, they'd never be able to taste it again. After I took the last bite of beef, I also finished all the sauce. I felt so good and savored it over and over again. After 3 hours of digestion, I still wrote this article to share with you. Food will never be 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。
