(Translated by Google) I stumbled upon this place while passing through Kobe, but it's best to make a reservation first. Luckily, I was able to walk in on the day. The Kobe beef sashimi platter was stunning, with marbling so dense it looked like snowflakes, and a gleaming horse head trophy was displayed alongside. The meat was sliced thinly, each piece labeled with its Japanese cut: Akami, Calvi, Misuji, Tomosaka, etc. The pink meat paired with the white fat was visually appealing, and the meat melted in my mouth, rich yet not greasy, bursting with sweetness.
Honestly, Kobe beef is the premium version of Tajima beef, A5 BMS with high-scoring marbling. Its melting point is so low it melts in your mouth, with a rich and sweet beef flavor. It's absolutely amazing whether you eat it on a teppanyaki grill, sushi, or sashimi. Eating this meat isn't just about filling your stomach; it's like eating a work of art and a source of pride.
Also, thank you to Mr. Okagami, the staff member, who was friendly, polite, provided excellent service, spoke English, and even taught me how to order! 👍
(Original)
無意中喺神戶經過見到，不過最好就預約啦，不過好好彩當日可以Walk in入去。啲神戶牛生切拼盤咁靚仔，油花密到似雪花亂飛，仲有個金光閃閃嘅馬頭獎盃擺埋一邊，呢啲肉切得薄薄地，每塊都標住日文部位名：赤身、カルビ、ミスジ、トモサンカク之類，粉紅肉配白脂，視覺上已經贏晒，食落去入口即化，肥而不膩，甜到爆汁。
講真，神戶牛係但馬牛嘅頂級版，A5 BMS高分油花，溶點低到一放口就融，牛味濃郁又帶甘香，鐵板燒、壽司生食都正到飛起。食呢啲肉，唔單止飽肚，簡直係食緊藝術品同榮耀啊。
另外感謝店員岡上先生，親切有禮、服務好、識講英文，仲會教你點燒👍
