(Translated by Google) This ramen shop in Kobe specializes in beef bone broth and Kobe beef, which is quite a specialty.
The waiters don't speak much English, but they are very attentive in explaining the menu and are very friendly.
I ordered the salt ramen with sukiyaki Kobe beef. The side dishes were served separately: beef tendon, scallions, bamboo shoots, and a soft-boiled egg. The braised beef tendon is the soul of the restaurant; the beef near the tendon is very tender, and the overall flavor is rich. The springy, homemade ramen noodles are light on their own, and the beef bone broth, with a touch of chili sauce turning it a pale pink, is rich and creamy. A sprinkle of chili powder gives it just the right amount of spiciness.
The Kobe beef rice bowl is also good. Adding Wagyu beef to Japanese rice elevates the experience. The entry-level Wagyu beef rice and ramen set is 3,300 yen, which is good value. The customers are mainly locals, and the shop gets quite busy after opening at 5 pm.
(Original)
神戶這家拉麵店,主打牛骨湯底和神戶牛,算是特色。
侍應不太會說英語,但很用心介紹菜單,態度好。
點了鹽味拉麵配壽喜燒神戶牛肉，配菜分開上，有牛肉筋、香葱、竹筍和溏心蛋，滷牛肉筋是餐廳的靈魂，牛肉近筋位甚為嫩滑，整體味道豐富；充滿彈性的自家製拉麵本身清淡，牛骨湯底加少少辣醬變成淡粉色，奶香濃郁，再撒點辣椒粉，辣度剛好。
神戶和牛肉飯碗也不錯。和牛加進日本飯裡更能提升層次點。入門級和牛飯麵套餐三千三百円，性價比高，客人以本地人為主，下午五時營業後陸續進來，客流不少。
