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 offered me a Kobe beef steak that cost nearly 20,000 yen. Lastly, I was introduced to the fact that you can also have yakiniku. I ordered a steak as recommended, but what I received was thickly sliced raw meat. I've never had the experience of grilling my own meat before, but I use a small tabletop yakiniku stove on the counter. It seemed to be used for yakiniku as well, but would it be possible to grill something this thick? As expected, the precious meat was ruined. I thought this would still be better than a lively steak. There were several groups around us, including those with reservations, but they were all eating yakiniku or lunch. When it comes to steak, you're paying not just for the quality of the meat, but also for the degree of grilling, so I want it to be grilled properly. The price is almost the same as Mitaya, and this style of service is not available. It's better to just have yakiniku.
Since rice is sold separately, I ordered Kobe beef kuppa, but it was very salty. There was something that looked like tendon meat, but I wonder if that was Kobe beef... Looking at various reviews, it seems like this is a restaurant that caters to tourists...
