A cut above the rest: Japan's legendary Kobe beef

Wed, 10/19/2011 - 17:10 — Anonymous "To really understand Kobe beef, you
have to chew it thoroughly, deliberately, to appreciate the texture," said
Michihiko Saito, head chef at the Kobe beef specialist 511 (pronounced
"go-ichi-ichi") in Akasaka. As he spoke, he mimicked the act of chewing
with his hands, moving his fingers up and down like a puppeteer bringing a
slow-munching Pac-Man to life. "Of course," he continued, "the biggest
difference between Kobe beef and other kinds of Wagyu is the flavor of the
fat." I nod, recalling my first encounter with top-quality Kobe beef, at a
high-end kappo restaurant in Ginza. var OutbrainPermaLink =
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