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Kobe beef meal served in a steakhouse in Kobe Kobe beef. Kobe beef (神戸ビーフ, Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. [1]
He plans to offer Japanese beef tastings with wagyu from Hokkaidō and Kagoshima, along with Kobe. Diners can order it by the ounce and do a tasting with the different beefs, hopefully discovering ...
Misono in Kobe—the first restaurant to offer teppanyaki A teppanyaki chef cooking at a gas-powered teppan in a Japanese steakhouse Chef preparing a flaming onion volcano Teppanyaki ( 鉄板焼き , teppan-yaki ) , often called hibachi ( 火鉢 , "fire bowl") in the United States and Canada, [ 1 ] is a post-World War II style [ 2 ] of Japanese ...
Benihana introduced the teppanyaki restaurant concept which originated in Japan in the late 1940s to the United States, and later to other countries. The original Benihana location in Tokyo is part of Benihana Inc. (株式会社 紅花), a Japanese company, which also owns the Benihana Building in Nihonbashi and the Aoki Tower in Ginza. [7]
Kobe (/ ˈ k oʊ b eɪ / KOH-bay; Japanese: 神戸, romanized: Kōbe, pronounced ⓘ), officially Kobe City (神戸市, Kōbe-shi), is the capital city of Hyōgo Prefecture, Japan. With a population around 1.5 million, Kobe is Japan's seventh-largest city and the third-largest port city after Tokyo and Yokohama.
In several Japanese prefectures, Wagyu beef is shipped with an area name; examples include Matsusaka beef, Kobe beef from the Tajima cattle, Yonezawa beef and Ōmi beef. In recent years, Wagyu beef has increased in fat percentage due to a decrease in grazing and an increase in the use of feed , resulting in larger, fattier cattle.
A seafood and steak house in Myrtle Beach scored a 79%, a bar and grill in Murrells Inlet scored 81% and a Hibachi restaurant in Conway scored 81% — which are all “B” grades — in the most ...
A few months later, Riccardo Giraudi launched the Jamon de Buey de Kobe, a Japanese Kobe beef ham [8] [9] with which he notably won the Wallpaper Design Award 2018, "Best Working Lunch" category. [10] Since 2005, Riccardo Giraudi also develops "luxury casual" and "fast casual" hospitality concepts, in Monaco, Paris and abroad. [11] [12] [13] [14]