2013 Japanese Spring – Kobe Beef

A MUST DO when in Kobe is dining in a Kobe beef restaurant.  Kobe beef comes from the Tajima breed of cattle that is raised only in Hyogo Prefecture.  Why Kobe?  Well that is because Kobe is the capital of Hyogo Prefecture.  So what better way to sample this delicacy than in Kobe itself!!

After doing some research and reading some reviews, we settled for lunch at Wakkoqu Steakhouse.  To ensure we will not be turn away, we made reservation via their website – http://www.wakkoqu.com/english/food.html.  They responded promptly but in Japanese!!!  So I had to rely on Google translate to communicate with the restaurant.  After 2 – 3 emails, our reservation was confirmed.

We arrived at the restaurant half an hour earlier.  The restaurant was already busy with the lunch crowd.

The menu

The table is being laid out and ready to serve customers.

Kobe beef is renowned for its flavour, tenderness, intramuscular fat which gives the meat a well-marbled appearance.

The chef preparing our lunch, teppanyaki style. He was cutting away the fat from the lean meat.

All the fat being cut away

The fat is used to cook the beef and vegetables.

No oil is used, the oil only come from the beef fat

While waiting for the beef to be cooked, salad was served.

Finally the beef is cooked :).

Lunch is served! The beef was really tender, juicy, very tasty and they just melt in the mouth!!  It was just heavenly.

Definitely the highlight of my trip to Kobe :).  Damage to the pocket – ¥9,328 but it was worth every Yen.

7 responses to “2013 Japanese Spring – Kobe Beef

  1. Hi, just wondering when you made reservation via their site, did you get a blank page after you submit? How long did they reply you? Thank you

  2. Pingback: Where's the Kobe beef? At The Grind in Phoenix, Arizona - Food, travel, music: A Table For One, Please!·

  3. Pingback: 2013 Japanese Spring – Yummylicious Food | An Occasional Traveller·

  4. Pingback: 2013 Japanese Spring – Day 6 : Kobe | An Occasional Traveller·

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