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)
A steakhouse run by the Kissho Group, a Kobe beef specialty restaurant located mainly in Sannomiya Motomachi. The best part is that it is baked in a stone oven rather than an iron plate.
Even though I live in my hometown of Kobe, I am not a high-class citizen, so I usually have nothing to do with Kobe beef. However, I happened to learn about the ``Kissho Group Half Price Campaign'' for a limited time from March 6th (Friday) to March 15th (Sunday), so I decided to take a chance and give it a try.
Actually, I was thinking of having yakiniku at Yazawa Main Branch, but since it wasn't eligible for the half-price campaign, I ended up choosing Yazawa, but it wasn't a yakiniku restaurant at all. KISSHO group stores seem to have different categories such as steak, yakiniku, sukiyaki shabu shabu, etc. even though they have the same store name, so you need to be careful about that.
A while ago, Nankinmachi would have been crowded with tourists, speaking so many different languages that it would be hard to tell which country they were from, but on this day, due to the coronavirus, there were only Japanese people, and the number of people was sparse. There were also empty seats here.
Anyway.
I choose the part and gram while looking at the menu, but I avoid the pressure of seeing a part that costs 21,500 yen per 100g (64,500 yen for 300g), and choose the second from the bottom on the menu, 100g. A5 rank lean meat that costs about 4,650 yen.
That's enough. Perfect.
When the grilled food is served on a plate, it is explained that the most delicious center is to be seasoned with wasabi salt first, and then wasabi with soy sauce or onion sauce, but the most common method is salt and wasabi. A little salt brings out the flavor of the meat, and the mild spiciness of the wasabi softens the fat and makes it a refreshing meal. Even after it cools down, the meat remains tender and has no streaks, leaving you impressed until the very end. I ordered a large bowl of rice from the set, but I regret that I could have ordered another bowl.
From the entrance to the restaurant, certificates, shields, and information about the producers and cows are clearly displayed.There are also plaques on the tables as you eat, asking if you would like to take a souvenir or take a photo for us. Are you going to go that far in bringing it? I fear that such unpleasant advertising will lower the brand value of Kobe beef. I took some photos though.
By the way, Yazawa doesn't have a rock atmosphere at all.
