Steaks are some of the rare foods you just can’t go wrong with. Just season with salt and pepper, grill over open flame, or fry with a little butter. It doesn’t take a five star chef to turn the simple choice cut meat into a gastronomic delight. It’s safe to say that all steaks are delicious, but not all are equal. Beef comes in many choices and most of them I’ve already been acquainted with. But there’s one beef that’s said to sit high up on the echelons of prime steaks that I’ve been wanting to try for so long: the Kobe beef. It’s a meat that’s so praiseworthy as it is controversial. It’s a legend that keeps being told by those who have tasted its glory.
Hearing so much rave about the legendary beef, it’s been on my bucket list for such a long time. It was only until last year during our trip to Japan that I was able to tick it off. Traveling across Japan’s Kansai area, I made a quick side trip to the home of Kobe beef: Kobe. There are plenty of restaurants in Kobe offering their famous delicacy so I searched online for some recommendations. Since it was only a quick side trip, I’ve narrowed my search down to the ones that topped reviews but close to the train stations.
The searching led me to Ishida. It’s about a five minute walk from the Kobe-Sannomiya station. I was lucky to get accommodated as a walk-in customer as reviews warned that reservations are a must as they get really packed most of the time. So with mouth watering and stomach grumbling, I went in with high expectations.
Steaks in Ishida are cooked right in front of you. As they present the meat, the beautiful marbling is clearly seen spread evenly across. Once the teppan grill is heated, the meat is then cooked over animal fat. The best doneness to steaks is always around rare to medium, so I had mine rare like I always prefer.
The steaks are cooked in batches and served in cutlets. This means that you get just enough at once, then wait to enjoy the next serving. This also means that you always get your steak fresh from the grill. Nothing gets cold in your plate. You can opt to eat the steak as is, or dip it in their sauce and sprinkle with a little salt. Whichever way you wanna enjoy your steak, you just can’t go wrong with either.
Initially, I thought that the cutlets were a bit too small, but upon first bite, I discovered that it’s the perfect food to mouth ratio. Every bite lets the meat secrete its juicy goodness. That juice joyfully plays around your tastebuds as it fills up every corner of your mouth while you chew. The meat is so ridiculously tender, it makes chewing such a pleasure.
The flavor? It is simply out of this world! The tiny cutlets are succulent and densely filled with flavor. It’s like an entire slab of steak has been juiced down into every one of these little cutlets. It’s packed with all the beefy goodness we all know and love, but with a slight uniqueness that’s just hard to describe. It is just that good! In fact, it is phenomenal! I tried it with their sauce and a little salt, and the flavor oozed out even more. Adding seasoning actually draws out and highlights more of the natural flavor instead of masking it. The perfect combination. Finished with my first batch, I moved on to enjoy the next succeeding batches. The taste doesn’t seem to get mundane at all.
I went inside Ishida with expectations set high, and came out having them exceeded. The legend about Kobe beef is true, and now I’m one of the few who get to tell about it. Having Kobe beef in Kobe was definitely the perfect Kobe experience.
Ishida serves complete course meals. Average price is around 2,500 JPY for lunch and 8,000 JPY for dinner.