ランチで伺いました。連れが神戸牛の赤身と稀少部位の食べ比べ、私がメニューでは一番安い神戸牛の赤身。それぞれランクの違うお肉でオーダーしましたが、正直どれも違いが分からなかったです。お肉は硬く、筋があり、お肉の旨みも感じられませんでした。また、ミディアムレアでお願いしたお肉は、どれも完全に火が通りピンクの部分がなくウェルダンの状態でした。神戸牛は幼少期から神戸を訪れる度に色んなお店やホテルで食べているので初めてではありません。赤身でも柔らかい神戸牛は沢山あります。近年[神戸牛]を売りにするお店が急激に増えてきて、一定レベルの美味しい神戸牛を提供するお店が減ってきたように思います。連れがお会計の際、男性店員さんに「お味はいかがでしたか？」と聞かれたらそうですが、返答に困ったそうです。一応「美味しかったです」と言ったようですが、、次回は行かないと話していました。
(Translated by Google)
I went there for lunch. My companion tried the red meat and rare cuts of Kobe beef, and I ordered the cheapest red meat on the menu. We ordered different grades of meat, but honestly I couldn't tell the difference between them. The meat was tough, stringy, and had no flavor. Also, the meat we ordered medium rare was fully cooked, with no pink parts, and well done. I've eaten Kobe beef since I was a child, so it's not my first time eating it. There are many Kobe beefs that are tender even though they are red. In recent years, the number of restaurants selling Kobe beef has increased dramatically, and it seems that the number of restaurants that serve a certain level of delicious Kobe beef has decreased. When my companion was paying the bill, the male waiter asked him, "How was the taste?", but he was at a loss as to how to respond. He said he said, "It was delicious," but he said he wouldn't go again.
