If you practice carnivorism as a connoisseur, then you should know the name Kobe. Kobe beef is the Champagne of meats. It is world renowned, top-of-the-line, and prohibitively difficult to obtain. The name is often applied liberally, even unscrupulously to beef that lacks the proper qualities that make for a Kobe, so always be sure to seek your Kobe experience with a restaurant you can trust. Kobe beef is only available seasonally at our Federal Way Japanese restaurant, but we do hope that you choose us as your Kobe source when the proper occasion comes along.
The secret to Kobe quality is in the raising of the cows. Where the story behind veal is sad and unfortunate, the life of a Kobe cow is that of a king. A Kobe farm rarely services more than one cow at a time, and the very largest house between ten and fifteen at most. Each one of these bovine blue-bloods is thoroughly pampered, with daily massages and sake. It’s a life of relaxation that comes through on the plate, and one taste will tell you why Kobe is so highly demanded throughout the beef world.