Here’s Where You Can Enjoy Authentic Kobe Beef in Japan
Their tender beef melts in your mouth!
Kobe Steak Ishida
1-21-2 Kitanagasadori, Chuo district, Kobe City, Hyogo Prefecture
Lunch is served from 11:30 a.m. until 3 p.m., while dinner is served from 5 p.m. until 10 p.m. The restaurant is open daily except on Tuesdays.
How to get there: It’s a 2-minute walk from Sannomiya Station.
When you find yourself in Kobe, don’t pass up on the chance to try their premium local Kobe beef. The process, time, and effort spent raising Kobe cows are what make this type of meat more expensive than other meats. Kobe beef also differs from other regional wagyu in terms of the melting point of fat. According to local chefs, the Kobe beef’s melting point is so low, it melts below the skin temperature.
Kobe Steak Ishida, in the Hyogo Prefecture, certainly know their Kobe beef. The teppanyaki-style restaurant takes pride using only the most luxurious, tender, and succulent parts of the beef. Apart from its world-class beef, the restaurant is also known for its excellent services, which make any customers’ dining experience even more memorable.
In Japan, lunch menu items are usually served at a lower price compared to their dinner counterparts. The lunch course in Kobe Steak Ishida is available in two varieties: the Kobe Beef Lunch (starts at ¥8,800) and the Select Kobe Beef Lunch (starts at ¥10,400).
The course starts with a cold appetizer. The taste of the choice beef and seafood eases you into the lavish lunch course. The lunch set also includes Kobe Beef Mini Roast Beef with Clams in Mustard Sauce and a special salad.
However, the highlight of the Kobe Beef Lunch is the A4 Kobe Beef with a BMS grade of 6 to 7. You can have it cooked in multiple ways, but the chef highly recommends you enjoy it medium rare.
The beef is slowly cooked, part by part, so you can enjoy it hot and fresh. The first serving in the meal set usually comes from the leaner part of the fatty beef.
This Kobe beef dish is served with deep sea salt, pink South American salt, and black pepper.
While the dishes are served with salts and sauces, the chef recommends that you only slightly flavor the beef with salt to avoid losing its original beef flavor.
Enjoy their Kobe beef with a serving of rice (garlic rice is available for an additional ¥500), akamiso soup from Shiga prefecture, and Japanese pickles.
The second serving of the beef, on the other hand, comes from the fattier parts of the sirloin cut. You can enjoy it with garlic chips, dipped in either Japanese vinegar ponzu or soy sauce, and seasonal vegetables.
At the end of the course, desserts and coffee are also served to cap off the luxurious meal.
Reservations are recommended at least 48 hours in advance and can be done through their website. The staff members are able to explain the process and the ingredients as well as serve their customers in English. Halal meals are also available for ordering if requested in advance.
Provided by Karaksa Media Partner (13 February 2019)