What to know
Kobe Beef is a prized Japanese delicacy and perhaps the most famous regional specialty food in Japan. It belongs to the Wagyu family of cattle, which are raised across the country and often linked to their place of origin. While Kobe Beef is the best-known Wagyu variety abroad, other types like Matsusaka and Yonezawa Beef enjoy equal fame within Japan.
Kobe Beef is known for its tenderness, rich flavor, and fine marbling. It comes from purebred Tajima cattle born and slaughtered in Hyogo Prefecture. Contrary to popular belief, the cows are not typically fed beer or massaged with sake. After slaughter, the meat must meet strict criteria; only the highest grades with exceptional marbling earn the protected Kobe Beef trademark.
Kobe Beef is commonly served as steaks, shabu shabu (thin slices boiled briefly in broth), or sukiyaki (slices simmered in a hot pot). A top way to enjoy it is at a teppanyaki restaurant, where a chef grills the meat on an iron plate before diners. Prices vary, but expect to pay several thousand yen per 100 grams; a full teppanyaki meal typically ranges from 8,000 to 30,000 yen per person.
Visitor information
Practical details to check before planning this stop.
- Hours
- Closed
- Admission
- English name
- Kobe Beef Association
- Original name
- Kobe Beef
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