50 “Fiery” Years of Stories from Seasoned Kobe Chefs

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It’s hard to believe it has been 50 years since KOBE Japanese Steak and Seafood House first opened its doors to the public on 1042 Alberni Street. Over the last half century, KOBE has become known as a destination restaurant: offering fresh, gourmet ingredients, with a curated selection of highly-skilled and entertaining chefs, for an exceptional dining experience. During the mid 1960s, Michael Bruser – founder of KOBE Japanese Steak and Seafood House – was travelling through Asia, and during a brief visit to Japan, he sought inspiration in traditional, country-style inns. These authentic eateries motivated Michael to create his […]

Wagyu Beef, a Unique Experience

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Cows that drink beer and that are massaged with Sake might sound strange to you but you will be surprise to discover that it produces extraordinary tender and full-flavored meat, called Wagyu Beef. So what exactly is Wagyu beef? Wagyu refers to all Japanese beef cattle, “Wa” meaning Japanese and “Gyu” meaning cow. It is classified into four breeds: Japanese Black, Japanese Brown, Japanese Poll and Japanese Shorthorn. The Japanese black breed represents 90% of all fattened cattle in Japan, with tender and super marbled meat that gives aroma and sweetness. Wagyu beef offers an outstanding eating experience through its […]

History of Teppanyaki

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History of Teppanyaki Teppanyaki is a Japanese style of cuisine where the chef cooks the food with an iron griddle. Teppanyaki literally means “grilling on an iron plate”, as the word “teppan” means iron plate and the word “yaki” means grilled. This style of cuisine is primarily used to cook ingredients like beef and chicken but is also effective at cooking seafood, dough-based food or vegetables. The history of teppanyaki has changed from simply cooking on an iron griddle to food that is skilfully prepared in restaurants. This art of cooking originated in Tokyo, Japan. The first restaurant to officially […]