Kobe, Hyogo, Japan｜KOKUBU Steak House

So, came here because of a recommendation from an online article for Kobe beef. What you need to know is this: from the owner himself, and spoken humbly, 1. Beef is Tajima beef, and this particular beef is from cows that aren't mixed with Scottish cows, chef's words. 2. Next, other A5 beef can claim they are A5 but most are not pure Tajima family. Money can't buy this beef, it's connections only. 3. You can smell it real 4. You can taste it real 5. You can see it as real Check out the picture of the Tajima cow family, it's nice! Small store, book early, let the chef focus on his craft, he won't need to prove why it's more yummy. Melts like butter, not oily, cooked to exactly 36.5 degrees, his words. Reasonable pricing, he could charge more but he doesn't. To clarify from Chat GPT: Kobe beef, Omi beef, and Matsusaka beef are all different types of Japanese Wagyu beef that come from specific regions and strains of cattle. Tajima is the strain of cattle that is used to produce Kobe beef. So, in terms of categorization: - **Tajima**: This refers to the specific breed of cattle (Tajima strain of Wagyu) that is raised to produce Kobe beef. - **Kobe, Omi, Matsusaka**: These are different types of premium Japanese Wagyu beef that come from specific regions and have their own characteristics. Book ahead by calling. Credit card accepted.

Perfect steak cooked by the chef cum owner. Nice cozy ambience and the counter seat can only accommodate around 10 pax at a time. better reserve your seat before you go

Might have been the best steak dinner of my life. The intimate environment set the stage for an incredible minimalist dinner experience. Chef Niro was welcoming and warm, and his staff were attentive and kind. We brought our own alcohol and were charged a reasonable 2000 yen corking fee to drink it. The sirloin was spectacular. Would recommend to anyone looking to have an indulgent steak dinner in Kobe. Worth every yen and would go back.