Cooking Kobe beef at a tepanyaki restaurant in Kobe, Japan

36 Comments

  1. I know when teppan cooks it they cut the beef slices thinly and everything, but when you have a nice meat like that, man I wish they just leave it as big fat slice and let it rest abit. Glorious

  2. How do you know its not kobe? Did these people get ripped off or they know its not kobe and said it is in the title and description?

  3. The first steak you can see during minute 1 is clearly half grey. That's gross.

  4. Ruined the whole thing by cutting it up and cooking it again.

  5. i am not a professional chef but that is not how you cook steak. You don't cut it open because all the juices will be gone.

  6. Fucking hell why would anyone kill a steak like that 🙁 .. even tho it is not kobe that is not how you should treat meat.

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