Kobe and Wagyu beef are synonymous with luxury and culinary excellence. While they share many qualities, there are subtle ...

If you love meat, you've undoubtedly heard of Kobe and Wagyu beef, often considered the gold standard for taste and marbling. But what exactly sets these two types of beef apart, especially in ...

Wagyu, also known as Kobe beef, is an expensive cut renowned for its taste, tenderness and juiciness, and for its marbled fat, something that lends it an extra succulence. Many stories claim that ...

wagyu producers plan to significantly increase Matsusaka beef exports from fiscal 2023, which starts in April. Touted as one of the three most coveted beef brands, along with Kobe and Omi ...

Bougie cuts of A5 wagyu and Kobe beef were a major draw, alongside classic prime ribeyes and New York strips. The steakhouse was also known for its seafood offerings, like its tuna foie gras ...

Emmanuel Renaut gained three Michelin stars for his work at Flocons de Sel, an alpine restaurant where creative cooking takes ...

So why is Kobe beef so good? Well, Kobe beef is a type of wagyu beef known for its high level of fat marbling. It’s a soft kind of fat, with a low melting point, so it cooks quickly, stays very soft ...

authentic certified Wagyu and Kobe beef, and signature Katsuya favorites. After dinner, guests can keep the New Year countdown going by upgrading their dinner package with exclusive VIP access to ...

Ohmi beef is, along with Kobe and Matsusaka beef, considered one of the finest Wagyu brands from Japan. Derived from cattle raised in the Shiga prefecture, near the pristine waters of Lake Biwa, Ohmi ...

Björn Frantzén’s Studio Frantzén’s restaurant at Harrods has closed to make way for a new upmarket grill concept that has ...