Genkichi Kobe Beef

With its elegant facade of black stone tile and heavy wooden door, anyone passing by Genkichi Kobe Beef could ostensibly first mistake it as one of the Sannomiya district’s many nightclubs. But in reality, Genkichi is one of the finest teppanyaki restaurants in Sannomiya. The first thing guests see as they enter is the massive teppan grill, with 10 counter seats arranged in a semicircle around it. Immediately behind it, as a wall of fame of sorts, a selection of Genkichi’s numerous awards — fitting all of them into such a space would be impossible — is proudly displayed. What did it do to receive so many accolades? For one, the restaurant is relentlessly particular about the beef that it uses. Many are acquainted with the exacting standards that cattle must attain in order to earn the title of Kobe beef: of all the purebred Japanese black Tajima cattle that undergo examinations every year, only about 40 percent end up qualifying. And of those cows, only the top 1 percent — usually 50 cows or less — earns the status of Champion Kobe beef. Of these 50 or so Champion-level cows, the Kissho Group — a restaurant group practically synonymous with Kobe beef — purchases 15 of them. It is this beef that is carefully and expertly grilled on Genkichi’s teppan. From ribeye to top blade to short rib, Genkichi invites guests to discover the various flavors and textures of each respective cut, and have a taste of what the pinnacle of beef truly tastes like.