Where’s the Beef? Discover Kobe Beef History and Savor the Best Kobe Beef in Kobe Restaurants

A trip to the port city of Kobe wouldn’t be complete without indulging in the velvety, melt-in-your-mouth perfection that is Kobe beef. Renowned globally as the pinnacle of culinary luxury, this beef’s reputation for unparalleled flavor and quality precedes it. Yet, its origins and standards are often misunderstood. For one, "Kobe beef" is less a breed and more a title—think of it as the VIP section of the beef world. The name refers to a select subset of Tajima beef, a purebred strain of Japanese Black cattle native to the Tajima region within Hyogo Prefecture, where Kobe serves as the capital. And here’s the kicker: no actual ranch producing Kobe beef exists within the city limits. These cattle are raised with the meticulous care and precision that Japanese craftsmanship is famous for, and only the crème de la crème earns the Kobe beef title.

Tajima cattle at a farm in northern Hyogo Prefecture (Kobe). If its meat ends up with good grades enough, it will be sold as Kobe beef.

The story of Kobe beef begins in 1868, when Japan opened its first trading port in Kobe. Foreign merchants, used to their carnivorous diets, were taken aback by Japan’s Buddhist-inspired aversion to meat. Desperate for a taste of home, these meat-starved outsiders took matters into their own hands, sourcing beef from Tajima cattle bred for farm work rather than fine dining. What they discovered left them gobsmacked: an extraordinary flavor and tenderness unlike anything they’d experienced. Word spread, and the name "Kobe beef" stuck, forever altering the course of meat history.

Fast forward to 1983, when the Kobe Meat Distribution Promotion Council (or KMDPC, because who doesn’t love a good acronym?) established rigorous quality standards to ensure only the finest Tajima beef could carry the Kobe beef name. To qualify, the beef must meet strict criteria, including a marbling score (BMS) of 6 or higher, an A or B yield grade, and a carcass weight below 470 kilograms. These measures safeguard the prestige of Kobe beef and guarantee that every bite delivers its signature luxurious experience.

Kobe Beef in Japan. There are four fillets pictured, the one in front is the highest grade of Kobe Beef.

Today, thanks to generations of dedicated farmers, expert breeding, and tireless perfectionism, Kobe beef remains a symbol of indulgence. Its intricate marbling and rich, buttery flavor practically dissolve on your tongue, leaving you forever questioning how you once settled for lesser steaks.

Here are five spots within Kobe to try the beef:

• Kobe Beef Steak Restaurant Mouriya Honten: A historic favorite where the beef is prepared with precision in a cozy, intimate setting.

• Kobe Plaisir: A refined farm-to-table experience, pairing exceptional Kobe beef with an elegant ambiance.

• Wakkoqu: This teppanyaki restaurant, located near Kobe Harborland, serves Kobe beef with a side of stellar views.

• Steakland Kobe: An iconic spot where teppanyaki artistry meets the world’s most famous beef.

• Kobe Beef Steak Ishida: Known for its stylish interiors and masterfully grilled Kobe beef, it's a local favorite.

Itadakimasu!

Let MK be your personal guide to Kobe, where you can delve into Kobe beef history and savor unforgettable meals at the best Kobe beef in Kobe restaurants. Take advantage of our experience and hospitality to ensure your stay is smooth and memorable. Try our lineup of luxury vehicles and create a customized sightseeing trip around Kobe with an English-speaking driver. Explore Kobe’s iconic attractions and dine at the best restaurants to experience the world-famous Kobe beef. MK KOBE