姉妹店 鉄板焼き【神戸ぐりる工房】
姉妹店 炉釜ステーキ【神戸炉釜工房】

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The Selection of Top-Grade A5 Kobe Beef

Both in name and actuality, the world’s highest-grade wagyu is Kobe beef. The Japanese Black cattle of Hyogo Prefecture have been consistently purebred for many years, never mixing with breeds from other prefectures.
Kobe beef from cattle born and raised in Hyogo Prefecture is world-famous, but even within that category we only deal with the highest-grade A5 cattle.
By joining together with affiliated businesses in Kobe and Osaka, Grilled Kobe has been able to stably maintain a reasonable supply of that top-grade Kobe beef.

生産者の顔
 

Trying Out a New Brand: “Sanda wagyu”

You probably have not heard of Sanda wagyu before. Kobe beef comes from Japanese Black purebred “in-prefecture calves” born in Hyogo Prefecture, but Sanda wagyu is a newly-established brand of “out-of-prefecture calves” likewise raised in Hyogo. Kobe cattle originally came from Tajima in northern Hyogo. From that time, due to its production of a famous brand of cattle, Hyogo Prefecture has unmistakably become an eminent cattle-raising area. Although it doesn’t enjoy the same level of fame, Sanda wagyu comes from cattle raised in this same environment. As Sanda cattle are raised in the same place as Kobe cattle, the meat retains a flavor similar to Kobe beef, but it tends to be leaner.

兵庫県産三田和牛とは?
 
Top-Grade A5 Kobe Beef and Sanda wagyu Grilled Over Quality Kishu Charcoal|In order to bring out the maximum flavor of our top-grade A5 Kobe beef and Sanda wagyu, our skilled chefs grill use high-quality Kishu charcoal bought from potters. When cooked under the effects of far-infrared radiation, the excess fat of meat is removed, which produces the best possible state for consumption.
 
 
Absolutely No Chemical Seasonings|The accompaniments that enhance Kobe steak must not be neglected. We bring out natural flavors with no use of chemical seasonings. We assiduously devote time to the preparation and presentation of appetizers and soup, and the dessert emanates a presence greater than that of a mere supporting dish. Our meals are the actualization of our desire for customers to experience the best Kobe beef in the best possible way.
 
 

The Selection of Delicious Vegetables

No-Wash Organic Vegetables
TJ Create of Itami City, Hyogo Prefecture

At Grilled Kobe, we make our salads using hydroponically-grown vegetables from TJ Create in Itami City, Hyogo Prefecture. These “100% chemical-free” and “no-need-to-wash” vegetables are grown in an indoor environment with strict hygiene standards. Although of course good vegetables can also be grown outdoors, TJ Create produces vegetables of a different kind that have a characteristically clean flavor.

The Selection of Delicious Rice

A Rice Shop of Smiling Faces: The 5-Star Rice Master
Izuyone of Kobe City, Hyogo Prefecture

The marriage of Kobe beef does not end with wine. The longstanding rice shop Izuyone was established over 120 years ago in Higashinada Ward, Kobe City. The shop manager, Mr. Kawasaki, holds a 5-Star Rice Master qualification. He has selected for us “Koshihikari” rice, which comes from the same Tajima Region as Kobe beef. It is cultivated in the foremost rice-producing regions of Hyogo Prefecture: land of good harvests where wild storks lived to the very last. Koshihikari rice is springy, with a scent that blooms in your mouth. That flavor and scent is the ultimate partner for Kobe beef.

 
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神戸ステーキレストラン グリルド神戸
【グリルド神戸(三宮)】神戸市中央区北長狭通2-5-1 タイシンサンセットビル5F TEL/078-392-2998   FAX/078-392-3012