MOURIYA HONTEN

I came to Kobe just to eat Kobe beef. I got off the train and went directly to this famous steak land to enjoy a Wagyu feast. Of course, check out other people's wagyu and steak meals before enjoying them! Wait a moment and our beef will start cooking!

The Sukiyaki here is really professional, and the eel is very delicious. Only fresh eel can taste so refreshing. The beef is also not to be missed. There are special people to help prepare it and put it on the table. It is very considerate.

This Sukiyaki restaurant has been quite crowded since it opened. It is one of the more popular restaurants here. This time I finally made an appointment with friends to come here for a meal. Although the store is not very big, the service is really good, and there is also a small second floor.

When you come to Kobe, you must remember to eat Kobe beef. If you want to eat Kobe beef, remember to go to Moriya. It's a little expensive per person! You can give it a try! The first bite of the Kobe beef that melts in your mouth is the most amazing! It's a little greasy after that, but it's still a rare good thing! It's recommended to mix Kobe beef and ordinary wagyu beef! In fact, the difference is subtle!

We ordered an A5 Prime Fillet Steak and an A5 Prime Sirloin Steak at their Kobe main store. The tender tender beef tenderloin is not an exaggeration to say that it melts in your mouth. Except for the pepper sprinkled at the beginning of the grilling, nothing was added, but the sweetness of the meat was enough. The tenderloin is not as firm as the tenderloin, but it is still very tender and a little oily, but adding mustard and pepper will remove a little of the greasy taste. The tenderloin fillet is more delicious. We sat at the bar and watched the chef work on the grill the whole time. His movements of waving the knife and spatula were beautiful, and the ingredients seemed to dance under his hands. The waitress was very enthusiastic and helped us put away our coats to prevent the smell of oil smoke. It is easy to find here, just at the corner of the street, and the environment inside is not bad. The price is a little expensive, but the texture of A5 is there, I think it is worth a try. Because after eating this meal of Kobe A5 beef, ordinary beef will never catch my eye again.

We originally planned to go to Kobe from Osaka at noon, because lunch is cheaper, but we were too excited about shopping in Osaka during the day, so we went to Kobe in the afternoon for dinner... This kind of restaurant usually requires reservation in advance, and we started looking for a place after arriving in Kobe, so after searching for a long time, we found this restaurant and we could make a reservation.

The beef in this restaurant is all top-quality Kobe beef. Various certificates and awards are displayed on both sides of the stairs. Seats need to be reserved in advance. There are dining tables and a bar. It is recommended to reserve the bar so that you can enjoy watching the chef cook. The beef is recommended to be medium-rare. Picture 1 is the most expensive piece of beef, which is really great. The roasted garlic slices in Picture 3 are particularly green and delicious!