Kobe Beef

Kobe Beef

All over the world, the name Kobe is synonymous with superb beef. Tender, tasty, and extremely expensive, Kobe beef is a delicacy that steak lovers should not miss. Raised in the nearby Tajima area of Hyogo Prefecture, Kobe cows are fed beer and massaged regularly to improve the quality of their meat and give it its signature, fat-marbled texture. Although many people know and love Kobe beef, most don't know that beef was introduced to Kobe by Westerners in the late 19th century. Eventually, the Japanese took over the management of the cattle and improved and refined the process.

Kobe beef is always served as steak, and depending on the restaurant, the steaks may be accompanied with a Western-style selection of vegetables, like potatoes and carrots, or with fried vegetables prepared Japanese-style, including mushrooms, beansprouts, and cabbage. Most of the best beef restaurants are located in the central Chuo-ku district, and it's also on the menu at the top-class hotels. See our restaurant listings for recommendations.