942 characters★Recommended Course with Kobe Beef Chef (JPY 45,980, tax included) Duration: Approximately 1 hour and 20 minutesI traveled from Tokyo to Hyogo Prefecture.This restaurant (4.02) is run by the second-generation chef, Miya Yamada. Founded in 1956, it is a long-established name synonymous with high-end steak across the nation. I found an available slot on the online reservation site Ikkyu.com and decided to visit.Upon opening the door, I was greeted by a heavy antique-style historical space. The dress code is smart casual, but several male staff members in crisp formal attire welcomed me.On the table, there were towel napkins, a full set of dishes, toothpicks, and candles. The restrooms are separated by gender and equipped with TOTO washlets. The total bill for the food and drinks was JPY 53,240.Champagne (Glass JPY 3,630) Pinot Noir from California's Central Coast (Glass JPY 3,630)- Recommended Course with Kobe Beef (JPY 45,980)1. Amuse-bouche: Smoked beef (Kaburi) with marinated figs 2. Homemade bread and butter 3. Today's appetizer (choose from 5 options): Marinated Akami from Yamazaki Hon Maguro 4. Today's salad (choose from 4 options): Octopus salad 5. Charcoal-grilled Kobe beef steak 150g strip loin (or tenderloin) 6. Dessert cart with 7 varieties 7. Post-meal beverage (coffee or tea or espresso) | Tea sweets (madeleine)First, the rich and well-salted butter is incredibly delicious. While light and low-salt butter is preferred these days, this is the butter from the good old days. The steak is a rich strip loin, the opposite of the modern preference for lean red meat.The steak is skewered with a metal stick, coated with back fat and garlic, and grilled in a charcoal oven. I specified medium-rare according to the chef's recommendation. It is simply seasoned with salt and pepper. Mustard is provided on a separate plate for flavor variation.Out of the JPY 45,980 course, this steak likely accounts for about JPY 40,000. If money is no object, the taste is undoubtedly excellent. Looking at other tables, it seemed that the diners, who appeared to be from the upper class, were enjoying their meals without concern for cost performance.