We stopped off at Kobe from Himeji on the return journey to Tokyo. Because there is one of greatest beef in Japan. Kobe beef refers to beef from the Tajima strain of Wagyu cattle, raised in Japan's Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak. So that's why we visited steak house in Kobe. . . . Read more
