Kobe Beef Experience: In my 2 decades in Japan, I’ve been lucky enough to eat Kobe beef in Kobe on several occasions.
When I first arrived, I had no idea Japan had such amazing beef.
In my mind, it was mainly seafood that Japan was famous for.
But whatever you eat, you cannot beat where a dish comes from.
And as I am only about a 3-hour drive from Kobe, it makes sense to pop down there from time to time to eat authentic Kobe beef.
Not only is it a fantastic city with a fun atmosphere, the food is awesome.
They have a great Chinatown, but perhaps they are most renowned for Kobe beef.
Recently, I took my parents to Kobe for a special occasion.
Their 50th wedding anniversary after travelling from the UK for two weeks.
It was the one thing they wanted to do.
We drove down from Nagoya (along with the wife and kids) and spent a day in Awaji Island.
Before then, we headed to Kobe for the night.
And went out for real Kobe beef.
I’ll share my Kobe beef experience along with the bill to match.
First, though, a little background so that if you visit Japan, you’ll know more about Kobe beef in general if you decide to come to Japan.
History of Kobe Beef
The history of Japanese beef is brief, as it was banned as a food product throughout much of the nation’s feudal era.
During the Edo Period, Japan’s isolation from the rest of the world helped preserve the purity of its livestock, which people raised primarily as work animals for rice farming.
The Meiji Restoration in the late 1800s abolished the restriction on beef eating.
And in 1919, the government mandated the registration of Japanese cattle, giving rise to the word “Wagyu.”
Wagyu means “Japanese cattle.”
The first shipment of Kobe beef outside of Japan was shipped to Macau in February 2012.
Even now, less than 10% is exported from Japan.
Recognition
The global recognition of Kobe beef expanded in the 1980s and 1990s.
The luxurious meat gained a reputation for its incredible marbling.
In addition, it’s melt-in-the-mouth texture and soon became a sought-after delicacy around the world.
The Kobe Beef Marketing and Distribution Promotion Association was established in 1983 to set standards and promote the Kobe trademark.
Only the highest quality beef would bear the prestigious title (Wikipedia).
Certification
According to Crowd Cow, the certification process for Kobe beef is rigorous to maintain its high standards.
The cattle must meet strict criteria for beef to be labelled as Kobe.
They must be born, raised, and slaughtered in Japan’s Hyogo region and attain a high ranking on the Japanese “Beef Marbling Standard.”
It’s worth noting that USDA Prime beef typically ranks around 4 on this scale.
Grades of Beef
Genuine Kobe beef is classified into different grades, with A5 being the highest quality.
This rating considers factors such as marbling, colour, and texture.
The Japan Meat Grading Association grades each carcass based on its yield (A, B, or C) and factors such as marbling, firmness, colour, and overall quality (1-5), with A5 being the highest possible score.
A5 Kobe marbling exhibits such fine quality that the meat appears pastel pink, tastes slightly sweet, and feels so silky smooth that people typically consume it in tiny portions.
Raising and Production
As someone who enjoys learning about unique culinary experiences, I was intrigued by Kobe beef’s raising and production process.
Feeding Practices
Throughout my exploration, I found that one key factor in the tenderness and marbling of Kobe beef is the specific feeding practices.
Cattle raised for Kobe beef are given a specialized diet, which includes a mix of grains and forage.
This diet helps produce their signature well-marbled and flavour-rich meat [source].
Quality Control Standards
My investigation also revealed that Kobe beef is regulated using strict quality control standards.
One crucial aspect is raising the cattle in a stress-free environment to prevent the release of cortisol, a hormone released in response to stress.
Which can affect the texture and taste of the meat
Moreover, the Japanese government requires all Kobe beef to pass a rigorous grading system, evaluating factors such as marbling, colour, and texture.
Only cattle that meet these high standards are deemed eligible for the Kobe beef label [source].
Understanding the raising and production process of Kobe beef gave me valuable insight into why this meat is such a delicacy.
Is Wagyu beef and Kobe beef the same?
The term wagyu beef gets thrown around a lot.
Especially if a restaurant overseas wants to charge more.
But it seems that the two are virtually the same in reality.
Kobe beef is Wagyu.
However, it can only originate from cows born, raised, and slaughtered in Kobe, Hyogo prefecture, Japan.
How does this affect beef?
Imagine two genetically related Wagyu cows.
You feed and care for them the same way, but you raise one in Kobe, Japan, and the other in Australia or the US.
Kobe meat originates from Japanese cows, whereas Wagyu beef comes from other cows.
Different climates, same cows and meat.
That all said, I have tasted Wagyu beef in many countries.
None are a patch on authentic Kobe beef, so what gives?
Who knows, frankly, who really cares that much?
Time to Eat
In this section, I’ll be delving into its distinct taste.
Flavor Profile
When I tried Kobe beef for the first time, I immediately noticed its remarkable tenderness and distinctive fat marbling.
The exquisite meat is known for its high-fat content.
This creates a luxurious pattern throughout the cut of beef.
What struck me the most was the incredible flavour that filled my mouth upon taking my first bite.
The combination of Amasa (sweetness), Kaori (fragrance), and Yawarasaka (tenderness) truly sets Kobe beef apart from other types of steak.
My Kobe Beef Experience in Japan
It is one of those must-try meals if you visit Japan and have a budget.
We took a train ride from our hotel to Sannomiya in the centre of Kobe.
And then went out to eat the good stuff.
Mouriya Steak House
There are plenty of delicious Kobe beef restaurants in Japan, each with a unique character and style.
My best restaurant is Mouriya, where you can eat teppanyaki style.
That means a chef cooks it on a hot plate before you.
I have been a few times, and the service is spot on.
The chefs are friendly and happy to talk to you about anything; the food is amazing.
Now, it’s not cheap.
To be honest, I got a minor heart attack when I saw the menu
I prayed that no one chose the Kobe beef filet steak (A5) course B.
But it’s also not an everyday experience; you get what you pay for.
Thankfully, it was I who spent the most.
I ordered the Kobe Rib eye Set A – 250 G.
The family was a bit kinder to my wallet than I was.
In total, I ended up spending over 50,000 or close to $450.
And only my wife and I had a beer (2 each).
Appetizer
We all ordered the A set and had an appetizer before the main course.
Before we ordered, I was advised that the more expensive cuts were quite fatty.
And as such, if you prefer a typical ‘beef taste’, then you’d be better off getting round or rump.
The A5 stuff does taste a little buttery, but when in Kobe and all that.
Rather than poorly attempting to explain the taste, I shot this video.
Kobe Beef Video
How about you?
Have you ever eaten Kobe beef?
We asked permission first, but many folks like to record their experiences.
The chef seamlessly cooked all 6 dinners at once and cut the steak we all ordered into incredibly tender bite-sized pieces.
It is a real melt-in-your-mouth experience.
It’s the best beef I have ever tried.
He then explained that we could dip each piece in:
- Rock salt
- Wasabi
- Pepper
- Or eat it as is
Salt was the winner for me, but each to their own.
We also got vegetables such as sweet potato, bean sprouts, lotus root, and garlic.
The chef had a smile the whole time and chatted with us, answering any questions we had.
Eating Kobe beef is a great and relaxing experience.
The waiter then brought out a special anniversary dessert for my parents.
Before you go
Yes, it is expensive, but the Kobe beef experience was worth it.
From the service, the atmosphere, and the food, Mouriya comes highly recommended if you want to try Kobe beef.
Most of the staff speak English too.
What’s more, I recommend you visit Kobe anyway as the city is so much fun.
I hope you enjoyed this little post and aren’t too hungry now.
