Kobe Beef is known all over the world for being tender and full of flavour so, whichever way it is served, you are in for a treat!
Wagyu beef from Kobe is perhaps the most internationally famous of Japan's regional dishes. It's beef of the absolute highest quality; tender, full or flavour and melt in the mouth. The meat is produced from pedigree Tajima cattle raised in Hyogo Prefecture of which Kobe is the capital city. Kobe beef is a strictly guarded trademark and the meat, marbled with high levels of fat, must pass a stringent series of quality checks.
There are many ways to eat Kobe beef: as steaks, shabu shabu slices or meat dipped in broth or in a sukiyaki hotpot. The InsideJapan team especially recommend dunking the beef steak in egg yolk. It's not cheap (a Kobe beef meal can cost 8,000 to 30,000 yen per person) but is certainly worth it. Please ask us to make you a Kobe beef restaurant recommendation or dinner reservation.
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