Enjoyed my first (but hopefully not last) Kobe beef at Keyakizaka in June. It was served teppanyaki style, cooked to perfection with great quality vegetables, a divine miso paste sauce and a mild tomato sauce. The private cook was was so kind, he really took the time to talk with use about the ingredients and the food. When I had some difficulties deciding which wine to choose, our waiter brought me a sample of each wine served by the glass. A fabolous Châteauneuf du Pape Château de Beaucastel won the tasting and turned out to be a great match for the beef.
After the beef course, which was served by the teppanyaki stove, we were shown to a calm lounge area for dessert. The Yuzu sherbet with Champagne was a great ending to an absolutely amazing gastronomy experience. One of my most expensive meals yet, but worth every yen!
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