Steak Guide in Japan
Steak is big in Japan, but not in the way you may be used to. Steak restaurants are ubiquitous, and come in all different kinds, from standing chain-diners, to smoky eateries where you order via a vending machine.
Any steak fan will be familiar with Kobe beef, where the cows undergo rigorous preparation unlike anywhere else in the world. Cows are fed beer, given massages (sometimes with sake), played classical music to, and kept to an older age. The result? A naturally tender, delightful tasting steak with a beautiful marbled appearance from the intermuscular fat distributed evenly throughout the meat. Although Kobe beef may seem a little expensive, you get opulent world-class quality. The beef melts at much lower levels temperatures than typical steak, melting on your tongue to give a delicate yet rich taste. Kobe beef comes from cattle in Hyogo, of a particular genetic strain of wagyu (Japanese cow). Of course, Kobe beef is best found in the city it’s named after, however you can find other great Kobe beef and wagyu restaurants dotted around towns and cities across Japan. Authentic Kobe beef is rarely found outside of Japan, making it a must-try experience during your stay.
For those who want a good ole-fashioned Western-style steak, there are plenty of restaurants around offering sizeable portions in a classic steak-house environment.