Kobe Steak Merican

Somewhere along the stretch west of the Motomachi Shopping Street is Propeller’s sister restaurant that carves a niche in the city’s overcrowded beef scene: a cross between a classic steakhouse and a cozy farmhouse. Save for the proper cloth-draped table, the dining space is more reminiscent of a rustic country inn. Dark wooden finish, circular plaques and home-like decorations add a familiar touch. If the interior says anything, it’s that Merican defies all the typical fancy trope s of flashy interior, unapproachable service and long-winded menu. Unsure which cut of beef to choose? Simply glance up at the butcher's diagram nailed to the wall for guidance. Thankfully, the course is kept pretty simple. The main event is the Kobe beef, like the lean cut or rib eye steak. Opt for the prix fixe menu, which includes a comforting seasonal soup and grilled vegetables. Sides also stray from the standard chophouse offerings of creamed spinach or mashed potatoes. Instead, it’s an option of a hearty rice serving or homemade bread. Pair the meal with drinks from the excellent selection of organic wines and sake from Hyogo Prefecture.