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Kings of Kobe specializes in American Wagyu, the healthy, tastier beef that originated in Kobe, a city in Japan. Delicious and tender, the highly marbled Wagyu delivers an unrivaled dining experience.Explore Our Menu
Kings of Kobe first made waves on New York City’s culinary landscape as a pop-up in Downtown Manhattan pushing the hot dog envelope with all-natural American Wagyu beef dogs graced by such unexpected, yet memorably delicious, toppings as mango-jalapeno relish, romesco sauce, and even a panko crusted soft-shell crab.
The concept’s first brick-and-mortar incarnation debuted in 2017 as a cozy casual eatery in Hell’s Kitchen, where equally inventive wagyu beef burgers joined the menu mix and Kings of Kobe offerings became Instagram stars. Indeed, the Kings of Kobe culinary team, led by founder Etai Cinader, knows no bounds to their Wagyu wizardry as they continuously experiment with ways to showcase their favorite beef.
After shuttering the Hell’s Kitchen location in 2019, Cinader morphed Kings of Kobe into a full-service restaurant when he opened the current Midtown Manhattan West iteration in 2020, adding a beautiful bar featuring signature cocktails, craft beer, and spirits. Two years later, he ventured across the Hudson River to open the largest Kings of Kobe yet in Jersey City.
With a dedication to high-quality ingredients yielding a harmony of flavors and textures, Kings of Kobe ensures a one-of-a-kind experience. One with a sense of whimsical fun engendered by some of the playful names of the dogs and burgers, the likes of Mango? Let’s Tango (Wagyu hot dog, mango-jalapeno relish, lime mayo, crispy onions, bacon bits) and Sergeant Pepper (half a pound or one pound Wagyu patty, Manchego cheese, bibb lettuce, tomato, charred red onion, romesco sauce, bread and butter pickles).
In addition to the whopping number of dog and burger choices, there is a build-your-own option with a staggering list of more than four dozen vegetables, cheese, protein, sauce, relish, and conventional condiment toppings.
Having evolved over the years, the Kings of Kobe menu features something for almost everyone, including vegetarians. And now it boasts the ultimate in Wagyu – a selection of steaks ranging from an 8 oz. sirloin to a 14 oz. ribeye, complemented by an array of house-made sauces.
Kings of Kobe is open daily for lunch and dinner and features seven days a week Happy Hour.
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