Kobe Beef

Japan's Brand Beef Boasted to the World

Kobe Beef is limited to Tajima cattle from Hyogo Prefecture that clear strict standards including yield grade A/B grade 4 or above and BMS (beef marbling score) No. 6 or above. With limited annual certified head count, it is a rare and valuable brand beef.

Melt-in-Your-Mouth Meat Quality

Kobe Beef's characteristic is fine, uniform fat marbling with low-melting-point fat creating excellent mouth dissolution. In any preparation — steak, sukiyaki, shabu-shabu — distinctive deep umami and sweetness can be enjoyed.

Tasting in Kobe Sannomiya and Motomachi

Numerous Kobe beef specialty restaurants and restaurants offering Kobe beef menus are in Kobe City's Sannomiya, Motomachi, and Kitano areas. Lunch Kobe beef steak and sukiyaki courses can be enjoyed relatively reasonably.

History of Kobe Beef

When Kobe Port opened in the Meiji period, Kobe-produced beef favored by foreign residents became known worldwide as "KOBE BEEF." Now an international brand used in high-end restaurants in Europe and America.