The deliciously divine dazzling dish sizzles as a tourism experience
Kobe Beef is the magical marbled taste that meat lovers absolutely cannot miss when traveling through Japan and its curious taste and allure has become the highlight of countless visitors to this intriguing destination, resulting in a new wave of elevated culinary experiences designed to showcase the best cuts at the most curious (and in some cases hidden) locations.
A visit to a restaurant in famed Kobe who’s serving up its namesake beef means a first-hand view, and bite, of why this meat like no other. Guided by a local foodie and qualified expert in this delicacy, guests can be sure they are delivered to one of the top tables to indulge in this flight of culinary fancy. Every element of the experience is designed around amazement, from the first moment the chef’s razor-sharp knife slices through the marbled steak like butter to the careful orchestrated way it is tenderly cooked before one’s eyes on a teppanyaki iron grill.
Within these celebrated culinary experiences, there are opportunities for guided tours of the highlights of Kobe, educational touchpoints on how Kobe influenced so many famous Japanese writers, and visits to some of the region’s most natural wonders such as spectacular waterfall and vibrant shores.
These decadent experiences however are not for the faint of heart when it comes to spends, as dinners alone can cost up to US $180 per person just to sample the steak but many describe it as utterly unforgettable, but it’s sure to prove an unforgettable and culinary treat.
Kobe beef comes from the Tajima-gyu breed of cattle found in Japan’s Hyogo Prefecture, where the animals must be born, raised and slaughtered to earn the ‘Kobe beef’ title. In fact, the eligibility criteria for Kobe beef are the strictest in the world and regulated by five factors: “heifer or bullock”, BMS (Beef Marbling Standard – from 3 to 12, where 12 is the most heavily marbled with fat): No. 6 and above”, “Yield Grade: A or B”, “Quality Grade: 4 and above” and “Carcass Weight: 499.9kg and less”. Cattle must also be bred and raised by designated farmers in Hyogo Prefecture. There are many high-quality venues in which to enjoy Kobe beef within minutes of Sannomiya Station, and foodies can check the designated registration stores on the homepage of the official Kobe Beef Marketing & Distribution Promotion Association. There are many high-quality venues in which to enjoy Kobe beef within minutes of Sannomiya Station, with the designated registration stores listed on homepage of the official Kobe Beef Marketing & Distribution Promotion Association at https://www.kobe-niku.jp/shop/?lang=1&prefecture=28&tag=3
When on one’s own though, Kobe beef is best enjoyed at a counter seat, wearing a paper apron to protect against sizzling juices. After selecting a choice of meat from the menu by variety and weight, the chef will display the raw steak before cooking it to the desired state, complemented by a fine red wine and condiments like shallots, vegetables and garlic, which are often sourced from growers across Japan. Seasonings like salt and mustard can enhance the flavor even further, and its highly recommended no matter which way one dives in, that the experience is captured on camera and video to share the unique mastery of the chef in action, using decades of experience and wielding a knife moving in a blur to prepare the meat and accompaniments.
Few Japanese cities can boast a culinary delicacy so indelibly linked to the area’s history and tourism – truly, there is no better way to celebrate time in Kobe than with the city’s most famous dish.
For more information on the Setouchi region of Japan, home of Kobe, please visit https://setouchitrip.com/