TRAVEL PHOTO-LOG 06
Osaka, kansai, JAPAN
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Kobe is a really chillax quaint town and I’d definitely want to come back here again. We started from Shin-Kobe, and walked all the way down to Kobe station for the cable cars and beef steaks.
The cafe we had our eye on – Nishimura Coffee Kitanozaka – wasn’t open when we dropped by, so loitering around the area brought us into a Catholic church which I took chance browse. Churches in Japan don’t have kneelers? :’D And it’s small; I mistook the main church for the chapel lol. Met a few kobe catholics and they were eager to guide us to the best spot for picture taking www
Nishimura cafe is an experience by itself. It’s vintage victorian in style – from rosewood walls and flooring to vintage teapots and comfy armchairs – making you feel like stepping into Professor McGonagall’s office? Even the manager who served us spotted long skirts, tightly bunned up hairdo, dainty glasses, and a stern expression to boot hahas. Their cake sets were of quality too, and I’d rate their mont blanc one of the best I’ve eaten thus far on this trip.
Kobe’s tourism thrives on the number of foreign houses preserved around the area, possibly from the time of Japan’s colonization. We visited one – the House of Weathercock – and decided thereafter that our time with houses were done.
A long walk across the town later, we finally managed to reach the ropeway station to Kobe Herb Garden. It’s basically a combination of Gardens by the Bay and Botanical Gardens so if you appreciate flora then I guess you’d take up to this place more than we did.
Our highlight in Kobe I must say, was found at Wakkoqu and it was a magical place for our stomach. It was a premium high-end restaurant, and some patrons were dressed up; we felt like dirty tourists but they seemed very fluent in receiving tourists. Wakkoqu is usually fully booked, but we thankfully managed to snag the last slot into the lunch batch before they close to prepare for dinner.
The chefs were well versed in english and would chat you up to ask on how you’d like your steak (medium rare, to his approval) to giving you tips on how you can eat your beef (multiple handmade sauces on your platter) and lastly, if you’ve found your meal to your satisfaction. You chef would present your marbled slab of wagyu beef to you, chop up the lard and use it to oil the hot plate, and start cooking a variety of vegetables and of course, your beef. As a finisher, he’d use up the remaining lard and beef to stir up garlic buttered fried rice and have you going home with bulging bellies and smelling like beef. Which wasn’t a bad thing. Not at all.