My partner and I came to Kobe, Japan for approximately 24 hours with the soul purpose of trying Kobe beef. At our previous destination in Kyoto, we stumbled upon Kobe Beef Genkichi through Google Maps. Reservations were booking up for this popular destination, so we were quick to reserve a slot for two at 7:30pm.
The entire experience, from the entrance into the restaurant to the final send off post meal— it was a delight. We started out with an amuse bouche; summer vegetables, fish and Kobe beef. Simply, fresh, divine. Next was a soup and salad, which hands down was my favorite salad that I have ever put in my mouth (Chef Keige said the dressing was yuzu, mayo and sesame oil). Plus there was a strip of raw Kobe beef on top which was again a show stopper. The soup?? Fantastic. The perfect bite of noodles and Kobe beef, not to mention super flavorful yet light broth.
Then came the meal— we ordered 4 different cuts of Kobe Beef; Chateaubriand, Imperial Serloin, and then two specialty cuts. All were cooked to medium rare, and each had their own special taste. Not every cut tasted the same which I thoroughly enjoyed. On our plate was an array of flavor enhancers; salt, wasabi, grilled garlic cloves, soy sauce, ponzu, and my personal favorite, the onion sauce.
Chef Keige then got started on our Kobe beef garlic fried rice, which is just as mouth watering as it sounds. Crispy Kobe beef, crispy rice, crispy minced garlic— and I did add some soy sauce to mine to enhance some more flavor.
All around my favorite dining experience I think I have ever had. Think Benihana but with two Michelin stars and swap their Hibachi steak for Kobe beef. The meat was tender, melted in your mouth, and truly delicious. I would be honored to come back and see Chef Keige again. He was SO entertaining, super happy, was making sure all of his customers were taken care of, and was a just such a joy to be around— I wouldn’t want anyone else to lead that experience. Chef Keige (aka Japanese Nicholas Cage) was THE BEST.
