About Us
Kings of Kobe is an American restaurant that places Wagyu beef at the heart of its culinary creations. Known for their mouthwatering Wagyu steaks and burgers, the Kings of Kobe crew approaches each dish with artistic flair. Every burger becomes a flavor-packed symphony, meticulously crafted to deliver an unforgettable taste experience. Their steaks, accompanied by an array of house-made sauces, promise to tantalize your taste buds and ignite your senses.
Kings of Kobe is open daily, for lunch and dinner, and offers a seven-day-a-week Happy Hour, making it the perfect place to unwind and indulge in top-tier Wagyu dining. Whether you're a die-hard steak lover or on the hunt for a one-of-a-kind culinary journey, Kings of Kobe delivers an unforgettable experience every time.
American Wagyu
‘WAGYU’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow. This choice favors animals with more intra-muscular fat cells (leading to marbling) which proves a reliable source of energy.
Wagyu cattle were first imported in 1975. In 1989, Japan began to reduce tariffs on imported beef, and this encouraged U.S. producers to produce high-quality products for export. Kobe, a city in Japan known for marbled beef, is thought to be the original source of American Wagyu cattle, ultimately brought to the U.S. for breeding.
Most U.S. production was initially exported to Japan. However, when chefs and other cognoscenti began to recognize the superior eating quality of Wagyu, most production transitioned to domestic consumption.
Delicious and tender, the marbled beef of Wagyu makes for an unrivaled eating experience.
And, not only is Wagyu a delight, but it’s likely healthier for you, too. Health experts have determined the ratio of monounsaturated fat to saturated fat to be higher in Wagyu than in other beef. Moreover, the saturated fat in Wagyu is qualitatively different. Forty percent of Wagyu fat is stearic acid, regarded to have a minimal impact on cholesterol levels. Wagyu beef contains the highest amount of something called Conjugated Linoleic Acid (CLA, a fatty acid) per gram of any foodstuff, and CLA is alleged to have both anti-carcinogenic and anti-inflammatory properties.