We took a quick train ride to Kobe from Osaka for our special dinner, Kobe Beef Steak! Yes, authentic Kobe beef properly seared on a traditional thick hot iron plate. My parents and brother happily joined us!
First of all, the super-marbled steak was completely different from American leaner steak, so they couldn't be compared each other. Fatty, tender, delicate but rich flavor is Kobe beef's staple. VERY fatty. Therefore, small sliced cubes with golden browned surface are the best to enjoy. And in a modest quantity. The restaurant knew that, taking time to cook and serve steak and vegetable one after the other. J concluded Kobe steak was like foie gras. I agreed!
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| Started with making crispy sliced garlic |
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| Appetizer: smoked salmon |
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| My parents' Awabi (Abalone) |
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| Fresh green salad with their special vinaigrette sauce |
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| Here are our Kobe beef, super-marbled (we call Shimofuri=frosty) sirloin cuts & fillet |
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Steak were served with vegetables.
Sea salt, soy sauce, black pepper, mustard were options for seasoning. |
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| More steak and vegetables (Tofu & Konnyaku) |
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| Sauteed beansprouts with Kobe beef fat |
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| Stir-fried garlic rice with Kobe beef fat |
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| My garlic rice with pickles served with hot Japanese tea |
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| Finished with tea/coffee - ahhh, so full... |
