I went to a restaurant in Kobe where you can enjoy Kobe beef barbecue 🐮.

The place is called Kanbei and is within walking distance from Sannomiya Station on various lines 🚃.

As it’s a restaurant specializing in private rooms for barbecue, they have both private and semi-private rooms ✨.

They prepared barbecue sauce, rock salt 🧂, and ponzu sauce ✨.

For drinks, I opted for lychee soda and oolong tea, both non-alcoholic ✨.

I ordered several items a la carte 🐮.

Negi shio gyutan tower (green onion and salt grilled beef tongue) 🐮, assorted black wagyu beef platter (5 types) 🐮, ribeye, short rib, harami, togarashi (red meat from the arm), red meat, assorted hormone platter (internal organs) 🐮, small intestine, harami, senmai (stomach), thick-cut salted tongue, black wagyu crushita (shoulder loin), medium white rice 🍚, grilled wagyu yukhoe (raw seasoned beef) 🐮, a special bowl with uni, ikura, and grilled yukhoe, and gukbap for 880, crème brûlée for 580.

Negi shio gyutan tower 🐮 was priced at 4980 and came as a luxurious three-tier tower ✨. The dry ice presentation was beautiful ✨. About 20 slices of thinly cut tongue were beautifully arranged 🐮. I grilled and enjoyed plenty of beef tongue 🐮. Despite being thin, it had good texture, and the negi shio sauce was incredibly delicious, pairing excellently with lemon, making it taste wonderful 🍋✨.

The assorted black wagyu beef platter 🐮 included ribeye 🐮, which had a solid texture and was very tasty 🐮.

The short rib 🐮 was rich in fat and delicious 🐮.

The harami 🐮 was soft, juicy, and scrumptious 🐮.

The togarashi (red meat from the arm) 🐮 had a substantial thickness, providing a satisfying chew and was delicious 🐮.

The red meat 🐮 was also tender, with a good bite and very tasty 🐮.

The assorted hormone platter 🐮 was 1980. The small intestine 🐮 was plump, rich, and delicious 🐮.

The harami 🐮 was soft, juicy, and very tasty 🐮.

The senmai had a nice crunch and good texture, also very tasty 🐮.

The thick-cut salted tongue 🐮 was precisely cut and thick. It had a fantastic texture with a satisfying chew and was incredibly delicious 🐮. It paired perfectly with lemon 🍋.

The black wagyu crushita (shoulder loin) 🐮 had plenty of marbling. Even grilled, the oil was rich and incredibly delicious 🐮.

The grilled wagyu yukhoe 🐮 featured finely sliced meat with egg yolk, green onions, onions, and a generous amount of sauce, which we mixed after breaking the yolk 🐮. The rich sauce combined with the egg yolk and meat made it delicious 🐮.

The medium white rice 🍚 had more volume than expected and was tasty 🍚.

The special bowl (with uni, ikura, grilled yukhoe) ✨ came with rice topped with uni, ikura, grilled yukhoe, egg yolk, green onions, and even sprinkled with gold flakes ✨. I broke the egg yolk to enjoy 🥚. Each flavor was rich and exceptionally delicious ✨. The uni was large and the ikura pearls were also big ✨. As I love both uni and ikura, they paired perfectly with the grilled yukhoe, bringing immense happiness.

The gukbap 🍚 with soup, rice, egg 🥚, bean sprouts, seaweed, and green onions was simple, but it had a strong flavor that was richer and more delicious than it looked 😋.

The crème brûlée had a perfectly crispy surface, and the cream inside was rich and delicious, comparable in quality to desserts found in specialty sweet shops ✨.

Everything was delicious, and I was completely satisfied with the experience‼️

With a great atmosphere, this place is highly recommended when you want to enjoy some nice meat‼️