Kings of Kobe first made waves in 2015 as a Downtown Manhattan pop-up
peddling elevated hot dogs. The concept has since sprawled into Hell’s Kitchen emerging as a
brick-and-mortar burger joint with a polished, high-energy ambiance and, now, into Jersey City
launching the area’s first menu centered on American Wagyu. Founder Etai Cinader knows no
limits when experimenting with America’s treasured comfort foods. The towering burger
creations and frenzy of hot dog toppings speak to the Kings of Kobe core: unadulterated,
With utmost attention to quality and harmony of taste, Kings of Kobe ensures a one-of-a-kind
experience first and foremost through its food – each dish notable for its mosaic of toppings and
succulent base made of domestically-sourced Wagyu. And secondly, through its inviting space.
The interiors at both locations are brimming with colorful accents, designed exclusively by graffiti
artist and New York legend, Hektad. Any and everyone is welcome, whether it be to relish a
quick post-work drink or share a long, nourishing meal amongst friends. Each Kings of Kobe
location aims to reinvigorate its area’s sense of conviviality, serving as a go-to hangout for both
locals and passersby.
From counter service to two full-service restaurants, Kings of Kobe only ever strives for the best,
continuously keeping customers on their toes with unique takes on American classics. Because
food should never be so serious — only boldly delicious.
What is 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.