Kobe Beef is one of Japan's top three types of cattle. The word refers only heifers and castrated cattle only. In order for an animal to be considered Setsugetsuka it must pass a strict examination, and be judged on the quality of lean body fat, called "sashi," as well as the color of the meat. Tajima cattle are raised in Hyogo Prefecture, and are well known worldwide as "Kobe Beef," although they are also called Wagyu Beef in Japan.
Rainbow plaza building 8F, 1-9-3 Kitanagasadori, Chuo-ku, Kobe-shi, Hyogo
Weekday 17:30〜23:00(L.O 21:30)
Saturday, Sunday, Public Holiday 17:00〜23:00(L.O 21:30)