How to Find Genuine Kobe Beef in Adelaide (and Spot the Fakes)
"Kobe" is one of the most borrowed words on menus around the world. Kobe burgers, Kobe-style steak, Australian Kobe: most of these have never been anywhere near Kobe. Genuine Kobe Beef is rare, tightly controlled and easy to check, once you know what to look for.
What makes beef "Kobe Beef"?
Kobe Beef is a registered trademark in Japan, managed by the Kobe Beef Marketing & Distribution Promotion Association. To carry the name, the beef must meet every one of these standards:
Breed: purebred Tajima cattle, a bloodline of Japanese Black Wagyu
Origin: born, raised and processed in Hyogo Prefecture, Japan
Animal: heifer or steer only
Marbling: Beef Marbling Standard (BMS) of 6 or higher
Quality grade: meat quality score of 4 or 5 (yield grade A or B)
Carcass weight: no more than 499.9 kg
Beef that fails any one of these may still be excellent Wagyu, but it is not Kobe Beef.
Kobe, Wagyu and "Kobe-style": what's the difference?
Wagyu means "Japanese cattle." It covers several Japanese breeds and is now also raised in Australia and elsewhere, often crossbred.
Kobe Beef is a small, certified subset of Japanese Wagyu: Tajima cattle from Hyogo that pass the standards above.
"Kobe-style," "Wagyu Kobe" or "Australian Kobe" are marketing terms, not certifications. They usually describe local Wagyu.
So all Kobe Beef is Wagyu, but very little Wagyu is Kobe Beef.
How to check you're eating the real thing
Ask for the certificate. Every genuine Kobe Beef carcass is issued a Kobe Beef certificate carrying the animal's 10-digit identification number, which traces back to its birth and farm in Japan.
Look for the bronze statuette. Licensed retailers and restaurants are given a small bronze Kobe Beef statuette to display, so guests know the beef is real.
Check the price. Genuine Kobe is exported in very small quantities. If a "Kobe" burger costs less than a regular steak, it isn't Kobe.
Ask which cut and grade. A licensed venue can tell you the cut, the BMS score and where the beef came from.
Where to eat genuine Kobe Beef in Adelaide
Samurai Teppanyaki House on King William Road (116 King William Rd, Goodwood) became Australia's first licensed Kobe Beef restaurant in 2019. Our Kobe Beef certificate and bronze statuette are on display in the restaurant, and our chefs are happy to show you the details of the beef you're eating.
Because we cook teppanyaki, every slice of Kobe is cooked live at the grill in front of you, quickly seared so the marbling melts without overcooking.
You can try it two ways:
The Kobe Degustation Menu ($330 per person): a full banquet built around Kobe Beef, alongside Mayura Chocolate Wagyu and 60-day dry-aged Wagyu. Optional sake and wine pairing includes Hakutsuru Niku, a sake made specifically to pair with Kobe Beef. Everyone at the table orders this menu.
The Double Wagyu Delight Banquet ($175 per person): upgrade one of your two Wagyu cuts to Kobe Beef for +$75, a good way to try Kobe side by side with another Wagyu.
Kobe Beef is subject to availability, so mention it when you book.
Kobe Beef FAQ
Is Kobe Beef the same as Wagyu?
Kobe Beef is a type of Wagyu, but only Tajima cattle born and raised in Hyogo, Japan, that meet strict grading standards can be called Kobe Beef.
Can you get real Kobe Beef in Australia?
Yes, but only from licensed restaurants and retailers. Samurai Teppanyaki House in Adelaide has been licensed to serve Kobe Beef since 2019.
Why is Kobe Beef so expensive?
Supply is very small, each animal is certified and traceable, and only a limited amount is exported each year.
How should Kobe Beef be cooked?
Quickly, over high heat, in small pieces. The intramuscular fat melts at a low temperature, so teppanyaki is an ideal way to cook it.
