{ Teppanyaki Shihe } Selected Black Mao and Niu Teppanyaki Store. Chef Shihe Dianshi once worked in a hotel restaurant in Kobe for 15 years, then went to the Netherlands for 2 years, and then returned to the Japanese restaurant for a year, opened his own store 7 years ago. From the resume, although there is no excellent store experience, this 25 years of teppanyaki experience is undoubtedly a strong guarantee of cooking technology. There are 4 kinds of lunch packages. A-3780 Yen Black Mao and Niu Xi cold 100g package, B-4320 Yen Black Mao and Niu Feili package. C-5400 JPY plus two more Japanese seafood. D-The most expensive package is 8,100 yen, and the Japanese seafood type is accurate to the natural Chehai Lao (Japanese prawn) and Hokkaido sail shellfish. Because the location that day happened to be arranged next to the fish tank of the wild prawns, watching the big fat shrimps in the water, I couldn't help but imagine the delicious and elastic shrimp meat. So I chose the D package. The black hair and cattle type of the day were but horse cattle, Philip 100 grams. There are 4 kinds of salt in the ingredients: Andean rock salt, Mediterranean black carbon salt, black truffle salt, mustard matcha salt. 3 kinds of marinade: sea urchin soy sauce, orange vinegar, yellow mustard. Roasted vegetables also selected from the famous onions of Awalu Island in Japan, and the sweet potato produced by Tokushima. The first time I paired sea urchins with beef, the taste and taste were very coordinated. The variety of ingredients made the beef under the teppanyaki method no longer feel so greasy. This price is considered to be cost-effective, but the limit of this price also limits the quality of beef, so it can be regarded as a good and beef iron plate experience. If you want to taste Kobe beef in Kobe, it is best to choose a shop that provides Kobe beef.