Food Mission: Steakland Kobe

Steakland Kobe was another restaurant that I decided to try out on Day 5 of my Nov 2013 Japan Holiday Trip.

After all, when in Kobe, the one must-do is to eat Kobe Beef!

Kobe Beef has always been known to be juicy, tender and well-marbled, and with this irrestible ‘melt-in-the-mouth’ taste. Furthermore it is also very rare to be exported out of Japan. As much as Singapore has Kobe beef now, it definitely will come at exorbitant prices. Therefore, it feels more authentic to eat it in its homeland i.e Kobe since I have already planned an overnight stop-over.

Note: For those of you with only plans for daytrip to Kobe (from Osaka), Kobe is only 25 min away by train. And having a Kobe Beef meal is definitely a must-do as well.

In fact a couple of my friends asked whether was the Kobe Beef ‘melt-in-the-mouth’ when they heard I had stopped by Kobe as part of my 11 day trip. And then followed by the question is it better than wagyu …… Actually I can’t tell. Heh!

Before I proceed on to review proper, some information here on Kobe Beef from wikipedia:

Kobe beef (神戸ビーフ Kōbe bīfu) refers to cuts of beef from the Tajima strain of wagyu cattle, raised in Hyogo Prefecture, Japan, according to rules as set out by the Kobe Beef Marketing & Distribution Promotion Association.The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki, and more.

Kobe beef is also called Kobe niku (神戸肉, “Kobe meat”), Kobe-gyu (神戸牛) or Kobe-ushi (神戸牛, “Kobe cow”) in Japanese.

A more detailed write-up here as well.


Decided on Steakland Kobe as the ‘selected’ restaurant to have my Kobe Beef lunch as it was easiest to locate (right opposite Hankyu Sannomiya) and well covered by many bloggers online. Thus can’t go quite wrong with Steakland 😛


The shop front. You would note the signboard that is the Kobe Beef certification. In other words, Steakland is one of the restaurants sellng the ‘real’ Kobe Beef which satisfies the certification criteria as set out in the association (refer to wikipedia link).



Small quene at the entrance.


Walked in to a European style interior after a short 5 to 10 min in the quene ……


There was an English menu (considering that many tourists will come to Steakland for Kobe Beef given that this is a well-researched outlet + one of the cheapeast around). Decided qucikly on the Kobe Beef Sirloin Steak Lunch that will cost 2980 JPY.


It was a good thing that I got a seat right in front of the counter to watch the chef prepare my meal live in front of me! A great opportunity to detail the cooking process as much as possible with pictures ……

Starting with the frying of the garlic chips ……


Grilling of the beef. Seasoning is applied before the beef is being cut into small pieces ……


Badly taken close up shot of the beef being grilled. Hand was unsteady as I was trying to snap this fast before the chef flips over the beef ……


Was facing the chef right across me from my seat, so got another close-up picture of the vegetables at another section a few seats away ……


My finished meal – together with the vegetables, salad side, miso soup (not in picture) and sauces (sweet & savory) ……


Attempted an ‘artistic’ shot with the rice and a piece of beef, heh!


My verdict – definitely very juicy and tender piece of beef. Because I chose to have my beef cooked medium well (as my usual medium rare – which is recommended for Kobe Beef) …. Could have missed out on the fact and the ‘melt-in-the-mouth’ sensation. My bad!

And as written in my Day 5 entry, thinking aback now, I should have just paid another 3000 JPY more for the more premium tenderloin set (tenderloin is the ‘fatter’ part of the beef) considering that I had so much leftover yen in the end. 3000 JPY in SGD terms works out to be SGD 38.10 (exchange rate of 1 JPY = 0.0127 SGD) ……

As to some of my friends question on the difference between wagyu and kobe beef, went back and did some googling and this is what I got. Kobe beef is actually a small subset of wagyu, rather than being a different type of beef.

Did more googling post trip and found another list here that details the price comparison between the various restaurants in Kobe. Will definitely check one of them out in a return trip to Kinki region somewhere in the not too distant future 🙂


2 thoughts on “Food Mission: Steakland Kobe

  1. This post brings back great memories —- we went to Steakland Kobe on our last two trips to Japan. Thanks for including the link to the list of restaurants in Kobe. We had also wanted to go to Wakkoku on this last trip but ran out of time. Would love to try them all someday!

  2. Yes, I read later on post trip that Wakkoku (at Shin Kobe) is also another highly recommended outlet. Will be reserving that for my next trip back to Kobe 🙂

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