First time at this branch of the chain. They call it Toyoko Inn Shinsaibashi. But its actually closer to the Yotsubashi station of the Yotsubashi subway line. Shinsaibashi station on the Midosuji subway line is a few blocks east. Dotunburi is to the southwest and within walking distance. anytime I went there, I walked. Could take the subway, either one, to Namba station if you like.
Went over to Kobe for a day trip. Its close by and aq uick traiin trip on the JR Kobe line. From Sannomiya station, the Portliner is a monorail line that carries people out to Kobe airport. It can also get you to Ikea and UCC Coffee Road. This is UCC's museum across the street from one of their office buildings.
Admission is 300 yen and the exhibits all explain the process from procurement to percolation, from seed to cup. Apparently they were the first company to commercially sell coffee in a can. If you look at the market, there are tons and tons of canned coffee available to the japanese consumer. Not as much for the american consumer. But this is a familiar brand in the US
Different displays show howand where the plants are grown and the bean harvested. The roasting of the bean and how it affects taste. Lastly, the different ways the oils from the roasted beans can be extracted to create the coffee drink.
Videoes, mechanical diplays, and static exhibits help to make the story of coffee come to life.
At the end of the tour at designated times during the day, coffee samples are brewed for tasting. These two types of beans are used for this months samples. The arabica was a much bolder flavor
This is the barista who invites us to experience the beans in the form we are usually familiar with. Served in different colored cups to keep the two servings identifiable. Next door there is a cafe. According to the website, they serve a 2500yen cup of coffee. Too rich for my taste
The ride back to Sannomiya is rather scenic. Kobe's port area is off to the west. I will head over there later today.
The mountains behind Kobe offer hiking trails and other ways of communing with nature. Not to mention one wicked view of the city with the body of water as a backdrop.
I had reservations at Wakkoku for lunch. A bit off the beaten path but the intimate atmosphere made up for it. Still within easy reach of the station. One bi draw for we was the english menu. Websites like Gurunavi can help to identify restaurants that have english menu as well as english speaking staff.
There werent a whole lot of people as they had just open a little while ago at noon. This gentleman was preparing lunch for the patrons next to me and shortly he would begin with my meal.
My lunch set included this 180 gram piece of Kobe beef which will be served teppanyaki style. He trims the fat and uses it to grease the griddle. Later the remainder is cooked along with bean sprouts.and served
A very slow paced lunch as the meat is cut into pieces then cooked to medium individually. Along the way. vegetables are prepared and served alongside the steak. Rice and pickles round out the entree. The meat was very tender but I was not expecting such subtle flavors as this was my first experience. Yes, Im a virgin. A Kobe beef virgin.
After completion of the meal, coffee was presented with a scoop of grapefruit ice. The ice was very refreshing with a hint of bitterness to clean the palate.
