Home Dine Out Japan Kobe Beef Steak (神户牛肉)| Mouriya| Kobe, Japan

 

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Kobe Beef Steak (神户牛肉)| Mouriya| Kobe, Japan PDF Print E-mail
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Sunday, 26 June 2011 22:50
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KobeBeef_14What you think about when some one says "Kobe" in front of you? I think lot of people will think about "Kobe Beef" or "Kobe Cow". Kobe beef is recognized as most expensive high quality beef worldwide.

According to Wikipedia:

"Kobe beef refers to beef  from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. Kobe beef is renowned for its flavour, tenderness, and fatty well-marbled texture.

The Wagyu cattle that produce the highly prized meat were introduced into Japan in the second century as work animals, used in rice cultivation. As beef became more prominent in society, farmers began hiring workers to massage the animal's backside. The mountainous topography of the islands of Japan resulted in small regions of isolated breeding, yielding herds that developed and maintained qualities in their meat that differ significantly from all other breeds of cattle. Resulting herd isolation and the distinctive feeding techniques put in place because of the limited land availability have led to distinguishing features that make the meat both superior in marbling and in the ratios of unsaturated versus saturated fats. Kobe beef is often considered a delicacy."

According to Mouriya Restaurant:

"Tajima Cow is the ancestor of Kobe Cow. The name "Kobe Cow" does not mean species or category, but is the name of brand. Original Tajima Cows that have passed the standard, i.e. those raised by the registered cattle farmers in the list of the Kobe Meat Promotion Association, those slaughtered at the specified Meat Center in Hyogo Prefecture, and those that are ranked A and B, and the BMS value (numerical value that shows marble condition of the beef) is more than 6 are called Kobe Cow.

To start with, Tajima Cow used to live in the country of Tajima (presently northern part of Hyogo Prefecture) as shown by the name eating the wild grass that grew in abundance with clear water in the clear air. The meat of Tajima Cow has been originally good quality, and has become the wonderful brand through cattle farmers' zeal in raising them as the beef cow. Moreover, the obvious difference comparing to the brand cows in other prefectures is keeping blood line inside Hyogo Prefecture avoiding hybridizing with other ones. This system of maintaining the pure bloodline has been employed only by Hyogo Prefecture's cattle farmers in Japan. You might notice that Kobe Cow and Tajima Cow are basically small, so the beef is fine and not fatty, as well as the relish and flavor are delicious. We're positive you'll understand why we are so proud of the beef when you have such gracefully delicious beef."

Bla.. bla... bla...Lot of explanations about Kobe Beef in internet. Let skip it. We just interested on the taste of Kobe Beef.

Today, we would like to share our experience on having Kobe Beef dinner. We visited Kobe on 1st Jan 2010. The main purpose for us to visit this city was to try out the "KOBE BEeeeeeffffff....."! Until today, it is one and a half year already after the wonderful meal but we just can't stop ourselves to share it here after look back to the photos that we captured during the dinner.

Initially, we planned to have a Kobe Beef lunch which is cheaper in price. However, at the end we changed our mind to have dinner. Our perception was food quality for "dinner" normally better than "lunch". Also, we got more time to enjoy our meal at night time.

There were plenty of restaurants in Kobe serving what they called "Kobe Beef". However as we understand, quantity of Kobe Beef in Japan was very limited. Not all restaurants in Kobe are able to serve you 100% real Kobe Beef. Some of them are serving you the beef that they claimed "AS GREAT AS" Kobe Beef but not the real Kobe Beef or serving you the lower grade of Kobe Beef.

Here, we found a restaurant called "Mouriya", a restaurant that nearby to Sannomiya Train Station. It offered a special promotion on grade Special Kobe Beef (A5) dinner set. Beefs are graded from A1 to A5 in Japan. A5 is the top grade. A4 and A5 beef steaks are worth to try. Just beware, if can't find the grade level in the restaurant menu. It might be the beef that lower than grade A4.

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Kobe beef steak restaurant

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We ordered 2 Steak Sets. One was the promotion rib eye steak for Special Kobe Beef (A5) set and another one was the A4 grade tenderloin steak that they claimed as wonderful as Kobe Beef.

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Menu: 7900yen (about RM300) / set

Here.... these are the Mr. Rib Eye and Ms. Tenderloin...

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Before the main course, salad, a creamy corn soup and an appetizer with marinated beef and salmon slices have been served. All taste good.

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The chef started to prepare our main courses when we having our corn soup and appetizer. First, the chef was preparing the crispy fried garlic. The chef cut out the fat from the rib eye and used it to prepare the Baked Vegetables.

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Fried garlic

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While waiting the vegetables to cooked, the chef started to cook the beef now. Started with tenderloin first, the tenderloin is thicker than rib eye. Since, we request to cooked the beef with medium rare. The tenderloin still reddish inside, taste creamy, extremely soooooft and smoooooooth ... Yummy...

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Vegetable

Look at the photos below... be careful your saliva.

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OK! stop drooling...!

Next, rib eye turns. Rib eye is thinner compared to tenderloin and more fat also. The fat in Kobe beef is spread quite even. So, you won't feel too much fat during tasting it. This rib eyes is more creamy taste than tenderloin.  It melted in our mouth without chewing... Ohhh... Unbelievable! Ok! now continue to drool with next photos now.

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Lastly, the chef cooking bean sprouts with beef fat.

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Here is the whole main course

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Ms. Tenderloin

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Mr. Rib Eye

Coffee and Tea were served at the end of main course.

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Tea

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Coffee

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Restaurant interior

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Lisence for selling Kobe Beef

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若是我有一百万,我要坐飞机,去日本吃神戸牛肉。。。

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#2 MnY - Yong SH 2013-03-08 14:22
Hi Nami, I also wish to go there and eat their kobe beef again. Hope we have the chance in future. Between, what is your grandparents tepanyaki shop's name?
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#1 Nami | Just One Cookbook 2013-03-07 01:16
My grandparents have Teppanyaki restaurants in Osaka too, exactly like this (they are not chef, but they manage the restaurants). So happy to hear you enjoyed the meal. 7900 yen seems like a very reasonable price for Kobe beef too! Now I'm super hungry after reading your post... ;-)
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