“To really understand Kobe beef, you have to chew it thoroughly, deliberately, to appreciate the texture,” said Michihiko Saito, head chef at the Kobe beef specialist 511 (pronounced “go-ichi-ichi”) in Akasaka.
As he spoke, he mimicked the act of chewing with his hands, moving his fingers up and down like a puppeteer bringing a slow-munching Pac-Man to life.
“Of course,” he continued, “the biggest difference between Kobe beef and other kinds of Wagyu is the flavor of the fat.”
I nod, recalling my first encounter with top-quality Kobe beef, at a high-end kappo restaurant in Ginza.
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