三宮元町を中心に展開している神戸牛専門店、吉祥グループのステーキハウス。鉄板ではなく石窯で焼くのがウリとのこと。
地元神戸に住んでいても上級国民ではないのでふだんは神戸牛と無縁。ところが3月6日(金)〜15日(日)の期間限定で｢吉祥グループ・半額キャンペーン｣の情報をたまたま知り、これはチャンスと行ってみました。
実のところ八坐和本店に焼肉をと思っていたのですが、半額キャンペーンの対象外だったので同じ八坐和を選んだら焼肉屋じゃなかった次第。吉祥グループの店舗は同じ店名でもステーキ・焼肉・すき焼きじゃぶしゃぶなど店毎にカテゴリーが違うようなのでその点に注意が必要です。
南京町は少し前ならどこの国か分からないくらい各国の言葉が飛び交い観光客でごった返していましたが、この日はコロナの影響で日本人のみで人手もまばら。ここも空席が目立ちました。
それはともかく。
メニューを見ながら部位とグラムをチョイスするのですが、100g当たり21500円の部位がサラッと(300gだと64500円也)載っていたりというプレッシャーなどを跳ね除け、今回はメニューで下から2番目、100g当たり4650円程のA5ランクの赤身を。
それで充分。申し分なし。
焼き上がりがお皿に盛られ出されると、最初にいちばん旨い真ん中を山葵塩で、次からは山葵醬油やオニオンソースでと説明されますが、王道は塩と山葵かと。少々の塩は肉の旨味をストレートに引き出し、本山葵はマイルドな辛さが脂を和らげさっぱりした食べ応えに。冷めても柔らかい肉はスジも皆無で、最後まで感動が続きます。セットのライスを大盛りで頼んだのですが、もう一杯イケたのが心残り。
入口から店内から、これ見よがしに賞状や盾や生産者とか牛の情報が掲示され、更には記念にどうぞなのか、映える写真を当店のためどうぞなのか、食べている途中にテーブルまで盾を持って来るってそこまでするか。あまりにも嫌らしい宣伝は神戸牛のブランド価値を下げるのでは。いちおう写真撮りましたけど。
因みにこの八坐和、店内にロックな雰囲気は全くありません。
(Translated by Google)
This is a steakhouse belonging to the Kissho Group, a Kobe beef specialty store mainly located in Motomachi, Sannomiya. Its selling point is that it is grilled in a stone oven instead of on a hot plate.
Even though I live in Kobe, I am not an upper class citizen, so I usually have no connection with Kobe beef. However, I happened to find out about the Kissho Group Half-Price Campaign for a limited time from March 6th (Fri) to 15th (Sun), so I took this as an opportunity to go.
Actually, I was planning to have yakiniku at the main store of Yazawa, but it was not included in the half-price campaign, so I chose the same Yazawa, but it turned out to be a yakiniku restaurant. Even though Kissho Group stores have the same name, each store seems to have different categories such as steak, yakiniku, sukiyaki, and jabu-shabu, so you need to be careful about that.
Until recently, Nankinmachi was crowded with tourists and people from all over the world were talking, so much so that it was hard to tell which country it was, but on this day, due to the influence of COVID-19, there were only Japanese people and the staff was sparse. There were many empty seats here as well.
Anyway.
While looking at the menu, I chose the cut and gram weight, but I brushed off the pressure of seeing cuts that cost 21,500 yen per 100g (300g would be 64,500 yen) and went for the second lowest cut on the menu, A5-ranked red meat, which cost about 4,650 yen per 100g.
That was enough. Nothing to complain about.
When the grilled meat was served on a plate, I was told that the best part, the center, should be served with wasabi salt first, followed by wasabi soy sauce and onion sauce, but I think the standard is salt and wasabi. A little salt brings out the flavor of the meat directly, and the mild spiciness of real wasabi reduces the fat and makes it satisfying to eat. Even when it cools down, the meat is soft and has no tendons, and I was impressed until the end. I ordered a large portion of rice with the set, but I regret that I could have had another bowl.
From the entrance to the restaurant, awards, plaques, and information about the producers and cows are ostentatiously displayed, and they even ask you to take a souvenir or take a photo for the restaurant, but they even bring the plaque to your table while you're eating. Isn't such obscene advertising damaging the brand value of Kobe beef? I did take a photo, though.
By the way, there is no rock atmosphere at all inside Yazawa.
