Kobe beef dining is not the tepanyaki show like we have in the US. The preparation is methodical and there is no showing off with meat cleavers and showmanship joking. After we were seated at the counter in front of the big stainless cook top, the chef began preparing the meal.
Mouriya Honten restaurant serves other food selections, but our group was here for the dramatic Kobe beef dinner.
Chef bowed to greet us and then carefully removed the green center from each slice of garlic and let the garlic saute to a golden brown color. He then sliced the thick rib eye steaks into perfect cubes. The trimmed fat and gristle was methodically pushed to the side and continued to sizzle. Chef didn’t talk but intently concentrated on his tasks. All of us seated talked among ourselves as we watched his every move and anticipated our soon to be dinner.
I wondered how filling the meal would be as he put two small pieces of meat on our plates. There was more to come. These tidbits melted in my mouth like butter and tasted unlike any beef I’ve ever eaten.
Potatoes and mushrooms were sauteed and more slices of meat for us to dip in the citron soy sauce and wasabi. For the grand finale, the mound of finely diced and browned gristle was placed on top the bean sprouts. Not sure how the pile of bean sprouts would taste, I took a careful bite. Indescribably good!
Kobe beef reigns supreme and at $200 a person was well worth it.
Mouriya Restaurants have many locations in Kobe and the one we dined in was the flagship restaurant and over 180 years old. Someday, I hope to return and once again savor the beef.
