Teppanyaki Beef Steak in Restaurant Kobe, Japan. Kobe beef dinner prepared in front of customers in an authentic teppanyaki style at Restaurant Kobe, Japa. No frills or corny performances, just food prepared in front of your eyes to witness first hand how fresh the ingredients are. Hands down the most flavorful, fattiest beef I have ever eaten
Kobe beef (神戸ビーフ Kōbe bīfu) refers to beef from the Tajima strain of Wagyu cattle, raised in Japan's Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association.[1] The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyuu, "the three big beefs"), along with Matsusaka beef and Ōmi beef or Yonezawa beef.
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