Kobe beef is known refers to cuts of beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and more.
Kobe beef is a special kind of cow's meat taken from the Wagyu cattle, which is raised in Japan. Kobe beef is known for its full flavour, tenderness, and its well-marbled texture; with polyunsaturated fats well distributed within the meat that's much healthier compared to saturated fat.
Kobe can be prepared as steak, sukiyaki, sashimi, shabu-shabu, teppanyaki etc.
Here is one of my recommended nice restaurant of Kobe Beef in Kobe where I had ever enjoyed:
"Wakkoqu"(wakkoku) in Kobe:
I had 200g Tenderloin Course Set (incl. 200g beef, Appetizer, Coffee (Bread or Rice) ): 9,500 yen
At Wakkoku, the chefs cook Teppanyaki-style, on an iron grill in front of us. (There are also grilled prawn and abalone seafood with a great wine list.)
The chef brings the meat over on a wooden tray and places salt, pepper, and a dollop of sharp mustard near our plates.
Then he slices off a strip of fat to coat the grill and roasts fresh garlic chips in it. Next, he dices the beef with a sword-sharp knife, lays it on the grill in front of us, and salts it as it sizzles.
According to our request, he slips the cubes of rich steak onto our plate. As we feel each chunk literally melt in our mouths, he starts to roast the vegetables: (carrots, crips bean sprouts, deep-purple-fleshed eggplant, mushrooms, etc)
Last comes the rice, cooked in a small portion of left-over fat, salt, chopped garlic, and the remaining flavors on the grill.
In many steak restaurants in Japan, this is one of my favorite one because of very nice beef are served.
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