Japan honeymoon: Shin-kobe

While heading back to Osaka from Okayama, we took a longer train (no idea why, I think it stopped at more stops?) and the journey was not what we expected. So we had to forego our Yakiniku M reservation. We were sleepy and weren’t sure what to do as the plan was pretty fluid. So looking at this map, we realised that our shinkansen would pass by Shin-Kobe station. I recalled a quick Google on kobe beef places, and found one that was right at the station. We didn’t get to see Kobe per se as it was already dark and Shin-Kobe isn’t that near the city centre. But we pampered ourselves with a Kobe beef meal and had a great time watching the chef handle the exquisite pieces of meat.

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Screenshot of the Kansai Wide Area Pass map of valid trains. The only dashed one (shinkansen) led us to Okayama and Shin-Kobe.

I had an itinerary done prior to the trip but left it fluid with only the key purchased items locked down. Each day I just reviewed where I went / what I had eaten (or not, which was more important), and made sure if it’s somewhere I really wanted to visit, that I’d cut and paste it later in the itinerary. Apart from the Kameoka hot spring and Universal Studios, which were purchased in advance, we could pretty much do anything, anytime. Which was great. It seemed to work with both of us. Good job for our first trip together (*pats Immanuel’s back).

Wakkoku @ Shin-Kobe station

We opted for one normal (A4) beef sirloin set, and a A4 sirloin set at Wakkoku after the chef explained the grades of the beef on the menu. The chef recommended sirloin which was fine with me. Tenderloins, though a feast to the eyes when looking at the teppanyaki table, aren’t my favourite parts of the beef. Perhaps the A5 would’ve been very different because of the fat content. My gripe with tenderloins is that they are usually dry. But now thinking of it, it probably would not have been dry at all, eh?

Our set meals came with a smoked salmon plate, soup (just mine), salad, and coffee. But really, who needs all that when there’s beef waiting for you?

Close up of the A5 sirloin.
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So meticulously prepared, I was afraid of eating it wrong. Wasn’t an issue as the chef guided us throughout the entire process. On how to taste the beef with just salt only, and then allowing us to try it with the other condiments around. Same for the veggies. It felt like a lesson – which I enjoyed. No fluff and haughtiness, just a sincere respect for the food in front of us.
The chef even offered to take a photo for us before starting his major cooking! No airs at all. Love it.

Japanese marbled fatty beef is something we HAD to try on this trip, but decided that isn’t the best thing for us. Immanuel and I both had the super jelat feel after all our Japanese beef meals at Wakkoku (Shin-Kobe), Yakiniku M (Osaka), and Gyu-kaku (Singapore). I much prefer good chargrilled beef, the kind with the criss-cross patterns. Immanuel likes beef most ways, and loves our meal at Mortons. I’m not too into the slow-roasted beef that’s cut after the whole thing is cooked. I really like the criss-cross marks and the charred taste. With salt. Salt will do. Or miso.

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