When you come to Kobe, you must eat Kobe beef. I chose this recommended Moriya. The lunch set meal is much cheaper than the evening, so I come to eat at noon. In fact, I need to locate it in advance. Fortunately, it is not the bar table. There are still vacancies. There are three floors of layouts around the bar. You can see that the chef cooks Kobe beef on the spot is even more attractive. There is a Chinese menu, I feel that basically Chinese tourists come to eat, the beef price difference is still quite big, good Kobe cattle basically need JPY15000, choose the mid-range A5 Principal Shalang Steak JPY9300, and add 8[%] tax, the waiter said this is much better than cheap beef taste. The package includes 170g of special salad steak, with soup, salad, roast vegetables, rice pickles, black tea. A whole piece of beef from Kobe beef will be brought over and will help us take pictures. The beef texture is very good, the white flowers are grease, I chose three points of ripening, watching the chef fry beef at the bar, The saliva is going to flow out. The fried steak is also attractive in color. There is a steak on the table. The seasoning on the plate has garlic slices, salt, black pepper, small dishes with soy sauce and mustard. The first bite of pickled a little salt. The recommended eating method is salt + mustard, the entrance is polarized A5 cattle, Some may be too raw and some tendons are really delicious!