Kawamura Beefsteak Kobe Main Branch

Only meat from Tajima cattle born and raised in Hyogo Prefecture that meets certain standards can be given the title of Kobe beef. The secret to the deliciousness of Kobe beef is the "marbling" - the state in which the marbling (fat) with a melting point so low that it melts at body temperature is finely integrated into the muscle. Scientific analysis has also revealed that the beef is rich in inosinic acid and oleic acid, which are the keys to its deliciousness. Enjoy carefully selected Kobe beef in a restaurant with a calm atmosphere and heavy brick construction.