Try real Kobe or Wagyu beef in Japan

Kobe beef comes from Tajima-strain Wagyu cattle raised in Hyogo Prefecture, Japan, where strict regulations limit feed to rice straw, local grains, and beer to promote marbling; authentic versions are graded A4 or A5 at certified restaurants or markets in Kobe, featuring intense umami from high intramuscular fat that melts at low temperatures during cooking. Wagyu beef, a broader category including breeds like Matsusaka and Omi, originates from regions such as Mie and Shiga prefectures, with top-grade cuts available at specialized butchers or ryotei in Tokyo's Tsukiji or Osaka's Kuromon markets, distinguished by its buttery texture and subtle sweetness when prepared as yakiniku or shabu-shabu.