Well, to be specific, it’s Kobe beef. This past week, we had visitors from the States – Shanna and crew. For those of you that do not know Shanna, we met in grad school, lived together, worked together, vacationed together, in my wedding, kind of friend. Let’s just say there’s a funny story for each those listed above. Anyhoo – when we get together, we share our love for FOOD.
Saturday night – Shanna orders a “generic” sirloin and loves it. Love and sirloin are usually not used in the same sentence. Well, if sirloin is this good, what is Kobe like? We headed out to try Kobe at Seryna, a lovely teppanyaki place where we had our own table and chef. I’ll skip all the other delicious foods and go straight to the Kobe. It was unbelievable. No words can describe its excellence. It needs to go in a category of its own, surpassing “steak”. Seriously, it was outrageously good. Actually, it was so good we had to buy some more the next night and cook another steak dinner. I never thought a steak could melt in your mouth… this one did. The marbling of the meat almost looks like someone did a steak air-brush.
Unfortunately, real Kobe beef is only avail in Japan. There are farms in the US that breed Waygu cattle but I’ve heard that it’s not the same. At first, I wasn’t sure if I wanted to splurge and spend $200US per pound (lowest ‘grade’) on this bovine delicacy. Now I’m totally addicted. When in Japan, never pass up the opportunity to have Kobe…
Saturday night – Shanna orders a “generic” sirloin and loves it. Love and sirloin are usually not used in the same sentence. Well, if sirloin is this good, what is Kobe like? We headed out to try Kobe at Seryna, a lovely teppanyaki place where we had our own table and chef. I’ll skip all the other delicious foods and go straight to the Kobe. It was unbelievable. No words can describe its excellence. It needs to go in a category of its own, surpassing “steak”. Seriously, it was outrageously good. Actually, it was so good we had to buy some more the next night and cook another steak dinner. I never thought a steak could melt in your mouth… this one did. The marbling of the meat almost looks like someone did a steak air-brush.
Unfortunately, real Kobe beef is only avail in Japan. There are farms in the US that breed Waygu cattle but I’ve heard that it’s not the same. At first, I wasn’t sure if I wanted to splurge and spend $200US per pound (lowest ‘grade’) on this bovine delicacy. Now I’m totally addicted. When in Japan, never pass up the opportunity to have Kobe…
Better pictures coming soon, but this is the one that we cooked at home.
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