We’re in Kobe for the final stop of this trip.
MOURIYA HONTEN Kobe Beef Steak Restaurant
MOURIYA is a Kobe Teppanyaki, in service since 1885. This is our 3rd dine, the experience just keeps getting better and better with each visit.
Our concierge made reservations for us this time, thus we were finally seated at the original location. The OG site only seats 50 diners en total on three floors. On previous visits, we walk-ins were courteously escorted to a nearby satellite overflow location.
We both ordered the A5 Rib Eye 240 gram cut. Marvelous Marbling, but not ostentatiously so.
A colorful array of Eggplant, Shiitake, Red Pepper, Bean Sprouts and Tofu at the ready.
Simple condiments to enhance, but not overwhelm the Beef.
- Fresh Wasabi
- Sea Salt
- Garlic Chips - griddled in-house
- Course Black Pepper
A couple of sauces.
- Yuzu Shoyu
- Miso
To drink:
- Sake - Junmaii Nishikidori
- Kirin Draft
- Wine - Gaillac Rouge - L’Esprit Terroir Dames de Sarrasi - Montels 2020
WAGYU ONION SOUP and SALAD preps our palate
Vegetables grilled with rendered A5 goodness. Shitake was especially delicious.
The Chef very helpful. My wife asked for Rare when the chef inquired about meat temperature. I, in turn asked him how he takes HIS meat. Medium is his preference.
I followed his lead and wife and I traded bites. Frankly, both temps were excellent and enjoyable in a slight perceptibly different way.
The chef also guided on the progression.
- First bite - barely dab in salt
- 2nd - touch of wasabi, salt
- 3rd - add garlic chip to the mix
- 4th - lightly dip in one of the sauces
Fun to learn the suggested way to eat, juicy hot off the griddle on steaming Koshihikari rice was my jam. Simple perfection!!
Dessert was Bean Sprouts griddled with Cracklings and A5 oil
Our third visit to this temple of Kobe Beef, can hardly wait for our next!!!
