Along the way from Hiroshima to Takayama (my next destination) is the town of Kobe. Made world famous for it’s beef, I was unable to find this precious delicacy outside of Kobe and really wanted to experience it from the source.
After researching for a highly rated restaurant close to the train station, I jumped into a taxi and arrived 9 minutes later. It was a family owned restaurant and the hostess – I’ll call her “the mama” – made me feel welcomed as if at home. There were a few other guests at the main table, two of which were from Switzerland who also came directly from the train station to taste the beef. We chatted and ended up sharing a taxi back to the station.
The table was a large cooking surface with aluminum sheets placed in front of each patron. The sheets served as plates. I ordered the lunch special, which was a 100 gram filet of Kobe beef along with miso soup, rice, mushrooms, cheese and some vegetables for 5100 Yen (approx $60 CAD or 40 EUR).
Despite popular folklore, the cattle used in Kobe beef are not fed beer or sake and are not massaged daily. In fact, to qualify as genuine Kobe beef, cattle must fulfill the following conditions:
- Specific cattle born in a specific part of Japan
- Farm fed in that specific part of Japan
- A steer or a castrated bull
- Processed at one of several specific slaughterhouses
- High marbling ratio
- High quality score
In addition, the cattle are fed on grain fodder and are brushed sometimes.
Watching the chef cook the beef and accompanying food was like observing a painter create a masterpiece. Each movement of his instrument was precise and efficient.
Despite the lack of beer intake, the result was the fattiest and tastiest meat I’ve ever savoured. It was so close to butter that I could have probably cut it with a fork.
The mama was very happy and proud to learn we came all this way just to taste her food, and as we rose to leave, she gave us a small parting gift. This rounded the overall experience to a perfect 10/10.
