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神戸市中央区北長狭通3丁目1-14
 
 
【Kobe Grill Kobo's Selections】Serving Kobe Beef & Mita Wagyu at Reasonable Price

The Selection of Top-Grade Kobe Beef

Both in name and actuality, the world’s highest-grade wagyu is Kobe beef. The Japanese Black cattle of Hyogo Prefecture have been consistently purebred for many years, never mixing with breeds from other prefectures. Kobe beef from cattle born and raised in Hyogo Prefecture is world-famous. By joining together with affiliated businesses in Kobe and Osaka, Kobe Grill Kobo has been able to stably maintain a reasonable supply of that top-grade Kobe beef.

 
最高級A5等級神戸牛とは?
 

Trying Out a New Brand: “Sanda wagyu”

You probably have not heard of Sanda wagyu before. Kobe beef comes from Japanese Black purebred “in-prefecture calves” born in Hyogo Prefecture, but Sanda wagyu is a newly-established brand of “out-of-prefecture calves” likewise raised in Hyogo. Kobe cattle originally came from Tajima in northern Hyogo. From that time, due to its production of a famous brand of cattle, Hyogo Prefecture has unmistakably become an eminent cattle-raising area. Although it doesn’t enjoy the same level of fame, Sanda wagyu comes from cattle raised in this same environment. As Sanda cattle are raised in the same place as Kobe cattle, the meat retains a flavor similar to Kobe beef, but it tends to be leaner.

 
兵庫県産三田和牛とは?




Loyalty to Delicious Vegetables

Nutrition Packed Fresh Vegetables Grown in Hydroculture
~From Morisaki Water Culture Farm in Seto Inland Sea~

Kobe Grill Kobo uses the vegetables for its salads hydroponically grown at Morisaki Water Culture Farm on Ikuchijima Island in Seto Inland Sea. The soft textures and simple tastes for people of all ages to enjoy make the vegetables popular. As nutritious young leaves are harvested and there is no need to grow them big, very few agricultural chemicals are being used.

Local Specialty Dish- Kobe Yakisoba
(The trademark registration number: 4977170)

Kobe Yakisoba is based with a homemade sauce, containing garlic, developed at an old yakiniku barbecue restaurant, which the owner’s parents run, taking over 30 years; you can eat this yakisoba only at Kobe Grill Kobo. You will be hooked once you try it.
Served as a rounding off of the all course meals at Kobe Grill Kobo, from the owner’s wishes to encourage all the customers to try. Generously used with thighs of the highest grade Kobe beef and Black Wagyu trimmed off from the steak meat. The eggs are well-selected as well, so please top with Ran-o Eggs from Oita Prefecture like you do on a Sukiyaki dish. We make sure to ask whether or not you want eggs as it can be served without eggs.
 
蘭王卵