While I’m not typically a fervent consumer of beef, when I do choose to indulge in a steak at a restaurant, it must be nothing short of exciting and of the utmost quality. This conviction was reaffirmed during my second encounter with Kobe beef, the first being an astonishing 38 years ago when I first visited Japan, and yet it is still fresh in my mind how much I enjoyed it.
Kobe beef, a prestigious variety from the Tajima strain of Wagyu cattle, is celebrated worldwide for its exquisite tenderness (that you could cut with a fork) and unparalleled flavour. It holds the status of a delicacy across the globe, boasting a rich and creamy taste that quite literally dissolves on the palate. After savoring this delicacy in Japan, I could envision myself swayed towards becoming a true connoisseur of fine steaks if they could consistently match this level of superiority. Kobe beef truly represents the epitome of the culinary world.
I was concerned that Mouriya Gion was a chain restaurant with 5 locations, but this was their first location outside of Kobe, and I figured that since it has been in business for over 130 years, they must be doing something right. There may be other establishments of higher caliber, but I was far from disappointed. Mouriya Gion exclusively serves beef from the descendants of the Tajima cattle lineage, raised in the same pristine environment as in the past. We were seated at a long counter of about ten guests where each couple had their own personal chef stationed in front of a large teppan hot plate. It provided an unobstructed view of the entire culinary performance, with our ingredients expertly grilled before our eyes. A soulful jazz playlist played in the background, adding to the ambiance. On another note, I noticed so many restaurants played jazz music. Japanese people seem to be huge lovers of jazz.
Every element, from the top-tier beef to the meticulously selected ingredients sourced from Kyoto, was grilled to perfection. The tasting menu presented us with two tantalizing choices: Kobe sirloin or Kobe filet. The Kobe filet came at a premium, but if one is making the journey to Japan, it only makes sense to savour the best. To further tailor the experience we were asked to select a 4oz, 5oz, or 6oz portion. The meal thoughtfully included soup, salad, and an array of vegetables. Plus, the choice between rice or bread and dessert.
However, if I were to be entirely candid, the star of the show was the meat. On a return visit, I would opt for à la carte, content with a simple combination of a fresh salad and a delectable steak. Indulge in A5 grade Kobe wagyu, skillfully grilled teppanyaki style, and select from an array of diverse cuts. Relax as the chefs masterfully craft a lovely dinner right before your eyes. The restaurant is dedicated to offering visitors the finest, authentic Kobe beef experience.
Recommended.
Happy dining,
Shanea
02/01/2024
