Lucky you! Kobe beef in Kobe! I've had Waygu raised here in the states and cooked at home, but there are only a handful of restaurants in the US that serve Kobe.
Great to have a side by side taste comparison.
You are viewing a single comment's thread from:
Kobe beef is wagyu, just a more exclusive type. Only around 3000 Kobe cows are farmed each year. When you get up into these higher grades of beef it comes down to preference. As I mentioned I preferred the wagyu just because it had more flavor, but I've had A5 that tasted like this wagyu and melted in your mouth. It was incredible. Thanks!