Kobe Gyudon Hiroshige

On the first day in Japan, I got up in the morning and did not book a hotel breakfast. I went out for a stroll and randomly found a restaurant to have breakfast. I reported that I would go home with an attitude of weighing 10 pounds. For breakfast, two people ordered three portions. It was really delicious. The quality of the beef and eggs was simply amazing.

If you want to eat Kobe beef at a low price, this is a good choice. You can eat beef rice. The characteristic of Kobe beef is the alternating fat and lean texture. You will feel that it is delicious just by looking at the texture. The price is also affordable, only more than 100 yuan.

Kobe Beef Donburi Hiroshige A very small shop with only ten seats More than 10 people lined up before 11 o'clock Most of the diners are Japanese, so this shop should be very authentic 100% of the A4-A5 grade Tajima beef (Kobe beef is a general term, Tajima beef is beef from the Tajima area of ​​Kobe City, Hyogo Prefecture, and only beef here can be called real Kobe beef), dipped in raw egg liquid, it really melts in your mouth. The marbling is very evenly distributed, with proper fat and lean. You won't feel too greasy after eating it in one bite. You can finish it in a few bites, and it feels like there is not enough meat, hahahaha, but it's really super cheap, a large beef rice bowl is 1500 yen, a raw egg is 100 yen, a total of 1600 yen.

It wasn't even opening time yet, but there was already a line of diners waiting. We bought chocolate-covered strawberries at a nearby corner and then returned to the gyudon restaurant to wait, as it only had 10 minutes until opening. As we joined the queue, the line behind us grew longer. Fortunately, we were among the first ten in line, and when opening time arrived, the owner promptly opened the door and greeted everyone. He sat everyone down, served tea and utensils, and even took special care to help us put away our stroller. Then, the owner began preparing the evening's ingredients in his snail-shell kitchen. The saying "building a temple in a snail shell" hit home for me here: a mere two square meters became the entire restaurant's kitchen. This restaurant became popular thanks to a Japanese food show, but after eating there, I firmly believe that its popularity isn't just due to the appearance on the show, but more importantly, to the owner and his food. There are 10 seats, arranged in two rows against the wall, leaving only a small aisle in between. There's no menu, and the only dish offered is gyudon, which differs only in size and whether or not it comes with an egg. The owner is both chef and waiter, handling all the restaurant duties—cooking, serving, serving tea, and clearing plates—all by himself, yet he maintains a consistently courteous and orderly atmosphere. We were the last three people to arrive in the first group, and the three of us had to wait at least 30-40 minutes from the time we were seated to the time our food arrived. Although some of the first group had already finished their meals and left, the owner calmly cleared and washed the plates, waiting until the last of the first group had left before opening the door to welcome the next 10 diners.

Very small shop and worst services! Only one man working but long queue! It took us 3+ hours to wait! After waiting for 1 hour, the only one owner / chef came out to tell it takes 3 more hours to wait! But no one left the queue. We thought it may take shorter. Then we stood and waited at outdoor where was 7-8°C to wait endlessly! After waiting for 3 hours, he came out again and gave us warm pad for hands! What's the point to do then when we were waiting under freezing cold weather for 3 hours already! It is totally irrespect guests' valuable time, especially tourists like us do not have much time to wait! This shop already took us half day! WTF! The cost of each beef rice bowl is JPY$2640-2800 which is not cheap in Kobe! It totally reflects how stingy and irrespectful of the owner to his customers! He should hire someone to manage the guests and adopt ticket or online booking system which is easy thing! How can he manage the 9 seats of guests, cooking, washing dishes and long queue outside!? He should hire someone to manage the guests and adopt ticket or online booking system which is easy thing! If we have not been waiting for 1 hour, we must not continue to wait. This is totally unexpected and wasting out time! Not worth for just a beef don! I would recommend everyone DO NOT GO TO THIS RESTAURANT! 😡