Kobeya is located in the center of the mega center, and there are four Japanese restaurants in the building, including Omoto Ying, a member of the "Big Character Gang", which shows the fierce competition. It can't be said that Kobeya is the best, but it can compete with Ohonei in terms of the quality of the dishes and the heat. Kobeya's claim that there are more than 200 varieties is an exaggeration, as ice cream, alcohol, and desserts are never considered the main ingredients by diners. The name of Kobe House is Japan and South Korea, but the hot pot section is actually thicker, and the sub-score is higher than that of Ohonying.
Kobeya sashimi and sushi are conservative and diverse, and occasionally high-cost ingredients appear, so they are rich in variety. The sashimi section is dominated by Matsuba crab claws, which are currently only harvested due to the lack of maturity in breeding techniques, so they are seasonal, and Japan's largest fishing spot produces only a few hundred tons per year. Crab claws are considered the most delicious part of Japan, and Kobeya is a sign of sincerity for sashimi, so don't miss this sweet dish, which is a sign of freshness with a delicate but firm texture, and even fresher in winter (November-February).
There are also snow crab sticks in the sashimi section, and it is clear that Kobeya intended to make the snow crab a feature of the store. In addition, Kobeya sometimes offers oysters and sea urchin sashimi to attract business. Due to the cost issue, the two types of ingredients rarely appear in the sashimi dishes of the restaurant, but the store usually gives away them in limited quantities for an indefinite period of time, or sets them as value-added items, so you may wish to call in advance if you are interested. Don't be discouraged if you don't give it away, there are plenty of sashimi categories, including salmon, geoduck, scallops, etc., and there are more shrimps, with a total of 16 types, which can basically satisfy all kinds of taste buds.
According to the average level of local food and beverage in Hong Kong, the hand-rolled, warship, nigiri sushi and fire sushi sections of the shop are decent, including common dishes, but there are no eye-catching things. In contrast, the Korean style food is more distinctive, with beef shutters, scallops, and pork neck with a spicy flavor, which can play a somewhat harmonious role compared to the bland Japanese food, so you might as well try it. There are not too many teppanyaki categories, but there are Wagyu beef cubes and New Zealand lamb racks, which are equally satisfying.
The bigger feature is also in the hot pot section, which has five soup base flavors: coriander (coriander) fish, pork bones, clear chicken, miso (fermented soy products), and spicy (optional spiciness). There are 35 kinds of side dishes, and beef balls, fish skins, and fish balls have local characteristics, so you might as well try them.
In addition to the aforementioned oysters and sea urchins, there are also Wagyu sukiyaki yaki and Korean-style cheese troop pot. Sometimes, it is also used to attract business with ice cream, which is rare in China but popular in Korea. In addition, if you dine for more than 4 people, there is sometimes a free order, so please call (27701000) in advance. Kobe doesn't have a single category, but the level of service is high, so you can ask the front office manager about the benefits and value-added items before you take your seat.
