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About Us

Love for burgers and hot dogs, and great food in general, and the desire to always improve gave birth to a bigger and better Kings of Kobe that we have been thrilled  to share with you. We always Go for Gold, and so should you!

Nothing screams American food more than burgers and hot dogs. Since the late 1890s, when first featured in baseball parks, burgers and dogs have become standard family fare. Burgers and dogs capture the essence of the American social experience; no matter your political views or social status, everyone enjoys great burgers and hot dogs. After all, what better culinary creations represent our social freedom than burgers and hot dogs, loaded with toppings, at a picnic on the 4th of July?

Kings of Kobe was founded to honor this social freedom, experience, and individuality, with an elevated culinary vision suitable for the discerning, on-the-go NYC personality. We carefully curate each culinary creation by using high-quality ingredients, along with specialty condiments, for an intriguing, tasty, fun-for-fun’s-sake experience.

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.