Kobe Beef Kaiseki 511 was one of the restaurants on my must try before leaving Japan or don’t leave Japan at all. It’s in an alley way and the decor is very modern and contemporary. There’s a fridge with stacks on stacks on stacks of Kobe Beef.
Here’s a little background on Japanese Kobe & Wagyu beef:
Kobe Beef Kaiseki 511 is an authorized dealer of authentic A5 Japanese Kobe Beef. Now, a lot of people mistaken Kobe Style, Australian Wagyu, American Kobe, and other types of beef for authentic Japanese Kobe beef. There is a difference, folks. Kobe Beef comes with a certificate of authentication and a tracking number to trace the origin of the cow. As of this review, Japan limits the export of Kobe beef. In the United States, there are only a few restaurants who are authorized to serve authentic Japanese Kobe Beef. I can look at the beef and tell if it’s authentic or not.
For one, there are a very limited amount (i.e., 3,000 give or take) of cows slaughtered a year with the Kobe Beef designation. In addition, any notable restaurant would not ground Japanese Wagyu or Kobe into a burger and sell it for $15-20. It’s basic economics of supply and demand. It takes common sense to realized that.
In addition, there’s a difference between Japanese Wagyu and Japanese Kobe beef. Kobe beef can be labeled as Wagyu but Wagyu can’t be labeled as Kobe. The coloring and marbling of the beef is the difference. There is no other beef in this world better than Japanese Kobe or Japanese Wagyu. Australia’s Blackmore Wagyu? Nope. Snake River Farm’s Kobe Style? Nope. USDA Prime? Sorry.
Now, the food. Kobe Beef Kaiseki 511 offers different pre-set Kaiseki meals with Kobe Beef or Japanese Prime beef. I was in Japan and there is no way I’m ordering a prime beef steak. I went with the Kobe beef meal set. It was served with rice, salad, miso soup and pickled vegetables. The sides were definitely tasty but I’m here to discuss the Kobe beef, so move to the side healthy food.
The myths of Kobe beef are all true and you better believe it like God when you’re clinching your death bed. I prefer rib eye for steaks but Kobe Beef Kaiseki 511 serves a sirloin cut. The marbling and coloring of the beef is like no other. The marbling is at least a 10 out of 12 on the Japanese scale cause it was more than 50% of the steak. The color of the beef is a clean red versus the dirty dark red known with American beef.
The flavor is insanely rich like Warren Buffet. The texture is extremely buttery and it’s a guaranteed food coma due to the fat content of the beef. It melts in your mouth as your saliva breaks down the beef and the result is an absurdly buttery texture on your palate. It disappears and you are left with the after taste of pure bliss.
Lastly, Kobe Beef Kaiseki 511 service was awesome and on the same level as Michelin rated establishments. I asked the waiter if he could bring out the steak before they cook it cause I wanted a picture. He comes back a minute later with my soon-to-be-adios steak and I had my picture. Japanese Kobe Beef is definitely a delicacy and a total bucket list item for any knowledgeable foodie or anyone wanting to experience perfection.
Check out our other Tokyo articles here.
- Service - 8.5/108.5/10
- Presentation - 7/107/10
- Flavors - 9/109/10
- Decor - 8.5/108.5/10
- Ambiance - 8/108/10
Summary
Kobe Beef is a must have in Japan. It doesn’t have to be at 511 but 511 is a great option for Kobe Beef.
