When we talk about the Kobe beef, we are actually referring to the authentic beef cut from Wagyu beef that raised in Hyogo Prefecture of Japan, passed the strict certification process. If you found any Japanese restaurant in your country selling Kobe beef, they are at most selling the Wagyu beef raised in other prefecture of Japan, but not the top A5 BMS10 Kobe beef, as Kobe Beef is only available for sale within Japan and restricted from exporting out of Japan.
I was lucky to be able to try the top grade Kobe beef in Japan recently and here is a photo of it showing different cuts of Kobe beef:
Look at the fat distribution of Kobe beef! Kobe beef is famous for its fatty, well-marbled fat texture. Cook it to half done and you will get a “melt in your mouth” beef bite with superb taste, flavor and tenderness which will not be found in any other beef in this world.
Next I will post about the Mouriya restaurant that I had Kobe beef in Sannomiya, Kobe, Japan. Enjoy the meal… photos – Travel Feeder, your ultimate travel photo blog