炭焼肉 石田屋。 Hanare

We had our first Kobe beef teppanyaki style and frankly were a bit disappointed. But this chain recommended by our hotel was superb, with the charcoal bringing out the true flavour of this superb beef. Try a mixed platter (ask for the specific cuts that day) and then order an additional cut like sir...loin. Sometimes, the most marbled melt in your mouth cut won't give you the same sensation as one that is slightly chewier. Great service. Highly recommend.

November 2017に訪問

Ishidaya is steak restaurant serving Kobe beef. There are a LOT of restaurants serving Kobe beef, so I find great difficulty rating them all as 5 out of 5 stars. To separate them, I will rank them from 5 +/- 0.5. I’m giving this restaurant 5.5. Ishidaya is located in what I consider the Kobe beef... district. There seems to be at least 20 restaurants serving Kobe beef, some of the restaurants have 3 locations in this district. Yes, the demand is that strong. Located on the 3rd floor, Ishidaya is located on兵庫県神戸市中央区北長狭通1-21-2 サンメイビル3F or〒650-0012 Hyōgo-ken, Kōbe-shi, Chūō-ku, Kitanagasadōri, 1 Chome−21−2. To simplify things, the restaurant is less than a block away from exit B2 from Sannomiya JR train station. There are lots of exits, so remember them or write exit number on a piece of paper. When you walk out of exit B2, make a left and walk to the end of the street. Once you cross the street, you are there (red brick building). On a side note, I stayed at the Crown Plaza in Kobe which is part of ShinKobe station, one stop away from Sannomiya JR train station. You can go anywhere from SkinKobe station because it has regular trains and bullet trains (Shinkansen) to connect you to Kobe airport, Osaka (15 min) and Tokyo (3 hr). Please see my review. Now, the meal: You can do ala carte or course (usually includes soup,salad,dessert and coffee/tea). They offered bread, white rice or fried rice (extra charge but worth it if you want to taste what fried rice using kobe beef fat is like). I went for the highest grade, A5, with the highest BMS (fat marbling) , 9. See below for an explanation. First- Hors d’oevres- I can not described too well, so please look at the photos. Three different hors d’oevres- Grilled beef served chilled, quiche?, mushrooms. Very good. Second- Asparagus soup. Very nice. Delicate, not super rich and over powering which would disturb/alter your taste buds for the Kobe beef. Third- Salad. Fresh garden mixed greens. Fourth- Foie Gras – delicious as always. Somehow, seeing the foie gras being grilled right in front of you makes the foie gras tastes so much better. The foie gras was served with a red wine and plum reduction sauce. The sauce should be a little sweeter. Fifth- Shrimp- Good, you get 1 large shrimp. Very well prepared. I like how the shell is separated and fried to the point of being edible. Sixth- Kobe beef- Superb. I like how the chef sliced my beef in half and cooked half first, waiting for me to finish before cooking the other half. Great attention to detail making sure I enjoy my beef to the fullest while the beef is still hot. By the way, Kobe beef is cooked medium rare or medium. If you choose medium or well done, the chef might give a quizzed expression. White rice or bread is served with the Kobe beef unless you chose the fried rice option. The main dish, Kobe beef, is served with various vegetables, usually asparagus, mushrooms and a few other vegetables. Seventh- Fried rice using the fat trimmed away from the same slice of your Kobe beef. Very rich and delicious. Eighth- Dessert with coffee or tea. Always a nice way to finish off this meal. Languages- They speak Japanese and English Dress code- casual. Probably not a good idea to wear T-shirt, shorts or flip flops. But anything else is acceptable. Atmosphere- casual, you can speak with a medium voice and no one will care. Family friendly. Great place if you want to try one of the best restaurants serving Kobe beef. Great food! Great time! Great Experience! NOTE: I definitely will return for the food and the dining experience! FYI: (Sorry, this is repetition if you read my other reviews for Kobe beef restaurants) Kobe beef in Japan is a registered trademark of the Kobe Beef Marketing & Distribution Promotion Association (神戸肉流通推進協議会 Kōbeniku Ryūtsū Suishin Kyōgikai). If it’s going to be called Kobe beef, it’s got to meet ALL of the following requirements.  It must be a pure bread Tajima cattle born in Hyōgo Prefecture, Japan. The cow must be from that lineage and blood line. No exceptions.  The animals must be farm fed in Hyōgo Prefecture, Japan. Only grains, food, and water from that specific area can be used.  The animal must be a virgin cow or castrated bull, to ensure the purity the beef.  The animals must be processed at slaughterhouses in Kobe, Nishinomiya, Sanda, Kakogawa and Himeji in Hyōgo Prefecture.  Marbling ratio, called BMS, of level 6 and above. Marbling is the ratio of fat to muscle. Heavily marbled meat has a lot of fat interspersed.  Meat Quality Score of 4 or 5. The MQS scores on marbling, color, brightness, firmness, texture, the fat color, luster, and quality. The higher the score the better, topping out at 5. Whatever category scores the lowest is the score. So if a piece of meat scores five in every category but one, that lower score is the total MQS.  Finally the gross weight of beef from one animal is 470 kg or less (1050 lb or less).

April 2015に訪問