Kobe Beef Genkichi
We got reservations here and took the train out from Osaka. The place was easy to find. Upon entering, we immediately noticed only 10 counter seats arranged around a single teppan grill. The setup felt immediately familiar — like sitting at a sushi bar, except instead of watching a chef work through fish, you’re watching him work through some of the most exclusive beef in the world. It’s an intimate, no-fuss room, and that intimacy is the whole point.
Genkichi is particular about what it serves. Authentic Kobe beef already clears an exacting bar. Only purebred Tajima cattle, only from Hyogo Prefecture, only those that pass strict grading. Of the roughly 50 Champion-level cattle designated each year, Genkichi’s parent group, the Kissho Group, purchases around 15 of them whole. What ends up on the teppan here comes from Nakanishi Farm, and buying whole cows means they can offer cuts you’d rarely see elsewhere. Ribeye, top blade, short rib, and more obscure parts that most places never get to serve.
The chef works each cut right in front of you. The sizzle off the teppan, the way the fat renders and caramelizes at the edges, it’s a good show on top of a great meal. The beef speaks for itself with minimal seasoning. Tender, well-marbled, the kind of thing that’s hard to describe without resorting to clichés.
On price, yes it’s expensive. We got two steaks, the Imperial Sirloin at ¥52,000 JPY and the Chateaubriand at ¥88,000 JPY. We also added a course menu to each of our steaks at ¥3,000 JPY per person. Yes, that may seem pricey. But consider that this is certified Champion Kobe beef, eaten in Kobe itself, with the full teppanyaki experience. It’s well worth it. however, what you’d pay here would be a fraction of what this costs in the US, if you could even find it at this level. Worth putting it in that context before you look at the bill.
Note: Seating is counter-only as far as I could tell, so I’m not sure about large parties..
Kobe Beef Genkichi
1 Chome-4-23 Nakayamatedori
Rainbow Building 1F
Chuo Ward, Kobe, 650-0004, Japan
Verdict: The most intimate way to eat Kobe beef in Kobe. Book ahead.
So if I were to judge a restaurant by the number of awards they got, I’d probably put this place high on the list. They also get props for their whiskey selection.
Here are the two steaks we choose. What I know about Chateaubriand is that it’s a beef tenderloin cut, which is the same as filet mignon, but it’s the most prized portion. Well, they had me at filet mignon.
★ ★ ★ ☆
This was an assortment of things, from toasted read to potatoes to a pate and vegetables. Overall it was okay, but almost a bit too much food to start with.
★ ★ ★ ☆
This was their double consomme soup extract from Kobe wagyu with pieces of wagyu inside. Nice rich flavors.
★ ★ ★ ☆
The wagyu salad helped me think that I wasn’t over indulging on meats. But given the size of the slices, I knew that was wishful thikning.
★ ★ ★ ★
Seared but mostly rare cuts of wagyu topped with either uni or yuzu kosho. It was a delicate balance without being too decadent. Nicely done.
★ ★ ★ ★
This was the finish for one of the steaks shared between the two of us. It may not look like much, but the cuts were as rich as butter. The various condiments made each one taste vastly different.
★ ★ ★ ☆
If we weren’t full yet or tired of wagyu, here came a rice bowl topped with raw egg, nori, and wasabi to mix. At this point I was completely full.
★ ★ ★ ☆
Thankfully, I had some room for dessert. It was light, matcha ice cream and ichigo daifuku – fresh strawberry wrapped in red bean paste and soft mochi. Great way to close out the meal.
I wanted to close out by saying how nice it is to eat next to chef who is masterfully preparing our meal. This isn’t your high theatrics hibachi meal. Just high precision cooking with the best quality ingredients, front and center.