Kobe Beef is a name of food stuff.  The meat taken from cows of Kobe city is called KOBE BEEF. It’s not a name of a dish.  If we say Yakitori or beef stew, they mean the dish cooked by chef. Yakitori is a grilled Kebab Chicken and beef stew needs no explanation.

Why do I have to comment about the meat ? Not for the dish ?

It’s because I think KOBE BEEF is world NO.1 beef. It’s super tasty, for me, much better than any other beef I’ve ever had. It’s super juicy and soft. We can cut it by chop sticks, we don’t need a knife for it.  When we eat for the first time, people say it’s the unforgettable experience.  We know it’s so expensive, we Japanese can’t eat Kobe Beef so many times in our life unless we are millionaires.

Recently, Hollywood big stars like Tom Cruise says that they never miss the chance to eat KOBE BEEF if they come to Japan.  It’s already top brand among the rich.

KOBE BEEF’s best way for having is, I think, steak. Just grill or fry it medium rare or rare. Then you can taste the best of it. In Japan, we use Kobe Beef for Sukiyaki, too, and it’s a real joy for us. But Sukiyaki may be a little wired dish for foreigners, so I don’t  recommend this for the first time KOBE BEEF experience.

The tenderness of Kobe Beef is soon understood by one look at the raw meat. It has strings-like fine fat in the meat texture, so it looks whiter than standard beef.  KOBE BEEF is taken only from female cow of Japan, and their food and sleeping time or exercise time are controlled for the best meat. This process is found by long time experience of Japanese ultimate minds.

It’s certainly expensive, but if you come to Japan, I strongly recommend you have it for your memory of Japanese experience. You will never regret it.