Concept

01｜From Kobe to Tokyo.

KOBE BEEF, BLOOMING IN TOKYO.

Kobe beef — a name known around the world.

From years of knowing its taste and facing its character,
the Kisshokichi Group gave rise to
“Kobe Beef WAGYU KATANA.”

Carrying on the discerning eye and skills honed in Kobe,
here in Tokyo, where the world comes together,
we bring out new charms of Kobe beef and wagyu from across Japan.

Not simply inheriting the tradition, but taking it further.

Making world-renowned Kobe beef bloom in Tokyo.

That is how “Kobe Beef WAGYU KATANA” began.

02｜The true worth of Kobe beef, on the teppan.

JAPANESE TEPPANYAKI STYLE

Refined sweetness born of delicate marbling.
A rich aroma that rises the moment it meets the heat.

To draw out everything Kobe beef has to offer,
we hold dear Japan’s art of teppanyaki.

Reading the meat, judging the temperature, commanding the flame.
Each dish is finished right before your eyes.

The sizzle, the rising aroma, the practised hands of the chef.

The experience begins before the first bite — that time, too, is part of the dish.

Kobe beef and Japanese teppanyaki.
An encounter, served as a single plate.

03｜Selected. Then crafted.

THE ART OF KOBE BEEF

Kobe Beef is a name permitted only to Tajima cattle
that meet the strictest of standards.

Its fine-grained texture,
the umami of the lean meat and the refined sweetness of its fat,
continue to captivate gourmets around the world.

And to this precious beef, the final touch is added by hand.

Judging the quality, reading the grain,
each steak is cut, one by one, by a craftsman’s hand.

The thickness, the angle of the blade —
both decide how the meat takes the heat and feels on the palate,
so even the act of cutting allows no compromise.

A plate of Kobe beef begins
long before it reaches the teppan.

04｜Kobe beef, with Japanese craft.

KOBE BEEF STEAK SUSHI

We do not let Kobe beef end at steak.

Layering the techniques and sensibility of Japanese cuisine,
we pursue new expressions of Kobe beef and wagyu.

One of them is
Kobe beef “steak” sushi.

Carefully prepared sushi rice,
topped with Kobe beef seared to the precise degree.

The thickness of the meat, its temperature, the acidity of the rice.
By balancing these subtle elements,
the sweetness unique to Kobe beef quietly stands out.

Sushi, a Japanese tradition — and Kobe beef.

Born of two Japanese cultures,
a single piece made for wagyu.

05｜Kobe beef, beyond cultures.

HALAL KOBE BEEF

To all who visit Tokyo from around the world,
we wish to share Kobe beef — a taste of Japan’s food culture.

With that wish, “Kobe Beef WAGYU KATANA” offers
Halal-certified Kobe beef.

However different our backgrounds and food cultures,
we gather around one teppan and share one taste.

Carefully selected Kobe beef,
prepared with the craft of Japanese teppanyaki.

Honouring tradition,
while carrying the experience of Kobe beef to a wider world.

From Kobe to Tokyo.
From Tokyo to the World.