席につくなり赤身はどこでも食えるけど、高級部位は神戸でしか食えないとポジショントークして高額部位食べるように誘導してくるのは普通にイラッとした。
神戸牛があまりにも過大評価されすぎている上に、自称グルメ家が味もわからずレアが美味いと喧伝し、客が「神戸牛＝柔らかい」という誤解を求めすぎた結果でもあるが、全く旨みの感じない、中心部が冷え冷えの表面だけ少し焼いた生肉で美味しくなかった。
客が高い金を出してしまったがために、これは美味いものだと自分に言い聞かせながら食べるようなステーキだった。
他のレビューでは店員の態度が悪いと書いてあることが、そこは特に気にするほどでもなかった。
(Translated by Google)
As soon as I sat down, I was irritated as they told me that they could eat lean meat anywhere, but that high-quality cuts could only be eaten in Kobe, leading me to eat expensive cuts.
Not only is Kobe beef overrated, but self-proclaimed gourmets who don't even know how to taste it advertise that it's delicious when rare, and customers are too eager to get the misunderstanding that "Kobe beef is tender." However, the raw meat, which had no taste at all and was cold in the center and slightly grilled on the surface, was not delicious.
It was the kind of steak that customers would eat, telling themselves it was delicious, just because they paid a high price for it.
Other reviews have said that the staff had a bad attitude, but that didn't really bother me.
