This famous Tajima beef steak restaurant is related to Aragawa, one of top 3 steak house's of Kobe. There are many kinds of wagyu beef brands but the ultimate brand is Tajima beef and within Tajima beef the top seed bull is Marumiyadoi. This restaurant only serves beef related to Marumidoi and they make you enjoy it throughly.
For starters, a must is Smoke Salmon. They only make it once a week by using a smoking vessel in the kitchen. This smoke salmon will change your mind about the smoke salmon you ever had in the past. The rich flavors goes par with the steaks and also matches perfectly with great white wine they select.
I recommend to share various parts of meat like sirloin, filet mignon, ramp in small portions who you came with and have the steak cooked in medium. By using a special firing vessel, first the beef is cooked close to the fire so the umami stays inside. Once the umami is locked inside, the beef is put away from the charcoal so it slowly cooks in the inside. And when it's finally done, the outside is crisp, inside juicy and unlike other premium wagyu beef, it's not over fatty at all and you can keep eating forever.
This night Château Mouton Rothschild was served with our amazing steak and of course some lees were left. Lees were poured over ice cream, and tasted beyond words. I didn't know it was this good and if you order ice cream and red wine, I strongly recommend to have it served this way.