店員さんは真っ先に2万円近い神戸牛のステーキを勧めてきた。最後に焼肉もできますとの紹介。勧められるままステーキを頼んだが、出てきたの分厚く切った生の肉。自分で焼くのは今まで経験したことがなかったが、焼くのはカウンターに置いてあるのは小さな焼肉用卓上コンロ。焼肉と兼用しているようだったが、こんな厚いのうまく焼けるのか？と思ったら案の定せっかくの肉が台無し。これならいき○りステーキの方がまだうまいと思った。周りは予約も含め何組か入ってたが、全員焼肉かランチ。ステーキは肉の質だけじゃなく焼き加減も含めて料金を払ってるので、ちゃんと焼いて出してほしい。三田屋とほぼ変わらない値段で、この提供スタイルはない。焼肉だけにしたほうがいい。
ご飯は別売のため、神戸牛クッパを頼んだが、とにかくしょっぱい。スジ肉みたいなものが入ってたが、あれが神戸牛だったのだろうか… いろんな口コミ見ると観光客相手のお店のように書かれてた…
(Translated by Google)
The waiter immediately recommended a Kobe beef steak, costing nearly 20,000 yen. Finally, he mentioned that they also serve yakiniku. I followed his recommendation and ordered a steak, but what arrived was thickly sliced raw meat. I'd never tried grilling my own meat before, but there was a small tabletop grill on the counter. It seemed to be used for both yakiniku and grilling, but I wondered how they could properly grill something that thick. As expected, the meat was ruined. I thought the Iki○ri steak was better. There were several other groups around me, some with reservations, but they were all having yakiniku or lunch. Since you're paying for steak not only for the quality of the meat but also for the doneness, you want it to be properly cooked. The price is about the same as Mitaya, but this style of serving is different. I'd be better off just sticking to yakiniku.
Since rice was sold separately, I ordered Kobe beef soup, but it was extremely salty. It had something that looked like tendon meat in it, but I wonder if that was really Kobe beef? Reading various reviews, it seemed like a restaurant catering to tourists...
