Jim got Father's Day off this weekend (he almost did not). So we went to a Korean Barbecue restaurant which is one of his favorite. We ordered chicken, sirloin and Kobe beef to go with our veggies and rice. The girls cooked over the fire (just a little) and we enjoyed lunch.
Below you see some Kobe Beef on the grill (above the chicken). Some of you may have heard of this.
From Wickipedia: Kobe beef refers to cuts of beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and more.
Despite many American beef products being labeled Kobe, authentic Japanese Kobe beef is not available for sale anywhere outside Japan, with the solitary exception of Macau.
Since we were in Kobe (the city) we decided to order some Kobe beef for our lunch (since it was not a steak (around $150), this meat was only about $25), you see some of it below. As for taste, it was good. But, so was the sirloin and the chicken. And we can say that we have had authentic Japanese Kobe beef.
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