The company was first established in the early 1980s.
As an offspring of the pre-existing “Gourmet World” company, it began with a mission to bring Japanese cuisine to foreign guests who had come to Japan.
In 1984 the company started exporting wagyu beef from Japan. The number of customers increased steadily until 1992, when it became a business in its own right. In 1995, Kobe Shabu Shabu opened and today has four locations operating in Tokyo’s Ginza district and two others at Kawasaki (Kawasaki Stores), Chuo, and Ebisu (Shibuya stores). It also offers catering services for restaurants, hotels, and corporate events as an exclusive restaurant.
- This beef is juicy and tender.
- Its beef fat melts in your mouth.
- Its texture is like that of a lamb’s melt-in-your-mouth meat.
- The taste of the meat is as mellow as spring water.
- It is an ingredient that brings out the flavors of other elements in dishes.
- When you make a dish, you can use our wagyu cooking sauce, “Kobe Shio,” to enhance the flavor.
- You will be surprised how easy it is to cook with our Wagyu.
- When you buy our Wagyu, you will understand its unique appeal.
This beef is juicy and tender.
This beef is juicy and tender. It melts in your mouth like a lamb’s melt-in-your-mouth meat. The taste of the heart is as mellow as spring water, with a hint of sweetness that lingers on your tongue for hours after eating it.
Its beef fat melts in your mouth.
Wagyu is a fatty meat, which means it’s full of fat. Fat isn’t the same as flavor; it makes everything taste better. Well, that’s true for Wagyu in your mouth.
Wagyu beef has a high-fat content and melts quickly when appropriately cooked. The result is a highly flavorful product that melts in your mouth like no other beef can—and it tastes so good you’ll want to eat more of it!
Its texture is like that of a lamb’s melt-in-your-mouth meat.
The texture is like that of a lamb’s melt-in-your-mouth meat. It’s soft and tender, with a smooth, silky finish.
The redness (or interior color) varies from cow to cow because each has its genetic characteristics. There are also differences in how much fat the animal has been fed, affecting its taste, nutritional value, and overall appearance when cooked at high heat (such as grilling or searing).
The taste of the meat is as mellow as spring water.
The taste of the meat is as mellow as spring water. It’s so soft that it melts in your mouth like lamb’s melt-in-your-mouth meat, yet it’s still tough to chew because of its texture.
This Wagyu A5 Kobe Beef tastes smooth and mellow like spring water, with an amazingly fresh flavor that makes you want more!
It is an ingredient that brings out the flavors of other elements in dishes.
It is an ingredient that brings out the flavors of other elements in dishes. It is an excellent way to flavor foods and can also be used as a condiment.
When you make a dish, you can use our wagyu cooking sauce, “Kobe Shio,” to enhance the flavor.
Kobe Shio is a unique cooking sauce developed to enhance the flavor of Kobe beef. You can use it in many ways:
You will be surprised how easy it is to cook with our Wagyu.
Wagyu is a premium product, but it’s also easy to cook. Whether you’re looking for something new or want to take your cooking skills up a notch, Wagyu is a perfect choice.
It’s easy to see why this beef is so popular among chefs and home cooks alike—the melt-in-your-mouth flavor makes Wagyu a great addition to any meal!
When you buy our Wagyu, you will understand its unique appeal.
The Japanese Wagyu is a world-renowned beef. It’s high in quality, tenderness, and flavor but also expensive. This is why we have decided to offer you our Wagyu at an affordable price so that everyone can enjoy it!
Wagyu beef is produced by crossing a cow with another breed of cow (like Angus) to create an animal with the characteristics of Angus cows and Japanese Shorthorn cattle. This makes vibrant buttery flavors like marrow inside each piece of meat!
The aging of the cattle processes wagyu. Meat is produced in Japan and Hong Kong, where the beef is aged for a specific time. Wagyu is made using only cows selected for breeding (the Japanese National Wagyu Association) with prolonged lactation ability, reasonable growth rate, and high meat quality.
The Wagyu used in our products are sourced from Japan and other parts worldwide with great care to ensure its quality standards.
Thanks to its excellent taste, rich aroma, and tender texture, it has been considered one of the most preferred foods among chefs and gourmets! It’s also an ingredient that brings out flavors of other elements in dishes.
According to many “fans” who eat our wagyu beef, their views on how delicious it is:
Compared to regular beef steak or rib-eye steak, it can be said that they have at least twice more flavor as regular beef steak or rib-eye steak! It has such magnificent taste because we process the Wagyu using traditional methods rather than the high-pressure deep freeze method, which makes food’s natural taste come through and enhances its overall luster. In addition, our Wagyu is 100% raw food which retains all the natural properties but with less fat content even when compared to Japanese Prime Beef, which only comprises 3%. Therefore, you will enjoy your meal without feeling any inconvenience due to excessive fatness when you eat our traditional Japanese preparation method, “Kamado.” In addition, another point worth noting would be how much more convenient it is when preparing food compared to the standard way as it does not need to be frozen before cooking, unlike common practice before freezing, which requires quite a lot of time for defrosting once defrosted before cooking again. To sum up everything above, there is no need for further explanation.
