cafe Mode, a cafe in Horie, Shinsaibashi

At this restaurant, we want to give customers
the chance to try Kobe Beef at a reasonable price.
Although Kobe Beef is the most expensive variety
 of Japanese Wagyu Beef, the price varies depending on the cut.
The sirloin is the most expensive of all.
In Japan, cuts with fine marbling are considered
 the most precious. Is there a different cut of
Kobe Beef that's cheaper and still tasty?　
Yes, there is. We recommend the rump.
Rump is an ideal cut for steak,
but we can source it at just 1/3 of the price for sirloin.
Since rump has just the right amount of fat and marbling,
we especially recommend it to
people who find sirloin to be too fatty for their liking.
The meat is tender, with a rich, beefy flavor,
and the smell when it's grilled is
truly mouth-watering. It has a good balance of marbling
 and meat, and we consider rump steak to
be the best way to taste the distinctive
and delicious flavor of Kobe Beef.
The Kobe Beef we serve is completely traceable
 back to the source.
We even pay attention to the bloodline of the animal
 and what feed they were raised on.

【Cooking methods】
Our Kobe Beef is sliced thick. The aroma that fills
 the air when it's grilled is exquisite. To draw out this aroma,
 we first sear it on both sides with a griller.
By cooking it slowly in low temperature oven afterward,
we draw out the rich flavors of the meat.
Since it takes about 30 minutes to cook a steak
using this method, we recommend either ordering a course menu
or enjoying appetizers or pasta while you wait.
*This restaurant is cash only and does not accept other payment methods.