「今日のお肉は絶対おいしい…」神戸牛に魅了された美人シェフのワンオペ仕込み！ステーキ専門店に密着！

「今日のお肉は絶対おいしい…」神戸牛に魅了された美人シェフのワンオペ仕込み！ステーキ専門店に密着！

This chunk of meat is the pinnacle of Wagyu, ‘Kobe Beef’ Today, I came to a restaurant where I can enjoy Japan’s highest quality wagyu at a reasonable price The restaurant is located in a back alley in Kobe, Sannomiya Kobe Beef Steak & Hamburger Kamishige 2F NK Building, 2-5-6 Sannomiya-cho, Chuo-ku, Kobe City, Hyogo Prefecture Business Hours Monday 11:00 – 15:00 Wednesday 11:00 – 15:00 Thursday, Friday, Saturday 11:00 – 15:00 18:00 – 21:00 Sunday 11:00 – 15:00 18:00 – 21:00 Closed: Tuesday A small shop with 10 counter seats inside A shop that has secretly become a topic of conversation among customers for being ‘delicious and makes you want to come back again’ (The store manager) The signature dish is the highest quality Kobe beef steak, which you can enjoy for just about $20 (You can choose between lean and marbled Kobe beef, with prices varying based on the weight) There is also a hamburger made with 100% Kobe beef, available at an astonishing price of around $14, making this a great place to enjoy Wagyu This is coated with beef fat from Kobe beef Cook the heated ingredients in a rice cooker to make pilaf (Lunch includes all-you-can-eat special pilaf and rice, along with salad and soup) Since the meat is sourced directly in blocks by professionals, you can enjoy the highest quality Kobe beef at an ‘amazing price.’ Many customers come here when they want to eat delicious meat or when they want to treat themselves to a nice meal, making it a popular spot that guarantees repeat visits once you’ve tried it As this popular restaurant is gradually spreading through word of mouth, it’s recommended for those coming from afar to make a reservation In dishes like pilaf, we also use the unwanted parts of the meat that come from trimming Kobe beef I want to use all the meat without wasting any It’s also on the menu, but we offer US beef skirt steak, and we use the parts that aren’t used for the steak in dishes like curry and hayashi rice We will cook rice that is infused with plenty of the flavors of meat and vegetables Are you doing all the prep work by yourself? I basically do the morning prep, like for pilaf, by myself Originally, this was a place that operated like a Spanish-style bar So, there are still signs written in Spanish inside the store Preparation of hamburgers The hamburger made with 100% Kobe beef is a popular dish known for its juiciness and delicious meat flavor I wanted to make a hamburger that is closer to a steak, where you can feel the taste and texture of the meat, rather than one made with a binder Use coarsely ground meat as much as possible, adding a little Kobe beef fat as well We create our hamburgers with the concept of ‘enjoying the moment you take a bite and savoring the chew.’ As a steakhouse, we offer hamburgers that allow you to truly taste the flavor of the meat This soup is made by simmering beef tendon for several hours Since it is seasoned only with salt, I believe it has been finished as a soup that allows you to enjoy the flavor of the beef tendon and the taste of the vegetables (Is the seasoning just salt?) It’s just salt The seasoning is done only with salt, and the original flavors of the meat and vegetables are sufficiently extracted into the soup, so it feels like the salt is used as a supplementary seasoning The meat is divided into three main cuts We will portion and trim the meat It’s not every time, but We are preparing so that when the customer visits next time, they can enjoy a steak from a different cut of meat This is a cut called ‘rump’ Lamb meat comes from the area of the cow from the lower back to the hindquarters, characterized by red meat with moderate marbling Trimming is an important process for enjoying meat both deliciously and beautifully The fat melts away with the warmth of your hands, doesn’t it ? you start this job because you love meat?) Well, it’s not that I love meat, but I originally worked in a hotel They were preparing French cuisine there, so they handled Kobe beef One of the dishes in the course had a meat menu, which was the trigger for me to start cooking meat However, when I came to this shop, there were many things I saw and heard for the first time I practiced a lot of tasks to learn quickly Once you learn the different cuts of meat, it feels almost like you’re performing an autopsy I was fascinated and enjoyed the moment when I realized how the fat, sinew, and meat of beef separate so cleanly Since it is marbled meat, it has just the right amount of fat, and this part is called ‘Ichibo’ The fat is even whiter than the chunk of meat I just cut (Ichibo is a part located at the tip of the cow’s rear end) (Since this part has low activity, the meat is tender and has marbling, allowing you to enjoy the sweetness of the fat) (Ichibo is considered a rare cut because only a small amount can be from one cow.) Today’s ‘Ichibo’ is definitely going to be delicious Today’s meat is female Kobe beef comes from castrated males and (non-breeding) females, with the females having obtained a softer meat quality It perfectly captures the fluffy image Both female and male Kobe beef have their own advantages I am always in contact with the meat suppliers to ensure that we can consistently provide high-quality Kobe beef Since it’s Kobe beef, I’ll use it as minced meat for hamburgers It’s a 100% Kobe beef hamburger, so it’s delicious! Also, since you can have as much rice as you want, I’m feeling satisfied and thinking I want to hug you Shall we taste it a little? (The umami is amazing with just simple ingredients!) I feel the same way, but many people living in Kobe have never eaten Kobe beef Focusing on that point, I am working to eliminate it In order to create a situation where almost everyone in Kobe has eaten Kobe beef, I wanted to change the common perception that ‘Kobe beef is a brand beef, so it’s and unaffordable,’ which is why we offer it at this price After visiting the ranch multiple times and having discussions, we are now able to offer this delicious expensive meat at a price that everyone can enjoy The pilaf is ready Making a side salad The store opens at 11 o’clock Kobe beef comes in lean and marbled cuts, and you can choose from 100g and up It will be fully booked, won’t it? Therefore, we especially recommend that customers make reservations on weekends and holidays A Set B (KOBE BEEF + 100% Kobe Beef Hamburger) If you keep cooking it directly over the fire, the surface will definitely burn while the inside remains rare It’s more about heating the inside rather than using the oven to brown the surface It’s the same with roast beef; by heating it slowly, you can cook it without losing its flavor A set of assorted meats B (KOBE BEEF + 100% Kobe beef hamburger) The meat is available for additional order This meat is full of umami and really delicious! The hamburger is coarsely ground, so it has a texture that makes you feel like you’re actually eating meat It was really delicious! Thank you for the meal♪

今回取材で訪れたのは、神戸元町にある人気店「神戸牛ステーキ＆ハンバーグ カミシゲ」さん。
「神戸牛をもっと手頃な価格で楽しんでほしい」という想いから始められたお店で、地元でも評判のステーキ店です。
店を切り盛りするのは、元フレンチ出身の美人シェフ。仕込みから調理まで、ほとんどの作業を一人でこなすという職人気質の方で、取材当日の朝もワンオペで仕込みをされていたのが印象的でした。
この日も、サラリーマンやカップルなど多くのお客様で賑わっており、その人気ぶりがうかがえました。
看板メニューの神戸牛ステーキはもちろん、あらびきで肉の食感がしっかりと感じられるハンバーグも絶品。どちらも強く印象に残る味でした。

所在地： 〒650-0021 兵庫県神戸市中央区三宮町２丁目５−６ 三宮ＮＫビル