Kobe beef is a Japanese delicacy and one of the most popular regional specialties in Japan. The beef comes from the Tajima-gyu breed of cattle in Japan's Hyogo Prefecture, where Kobe is the capital and gives the beef its name. It is characterized by its tenderness, flavor, and exceptionally high levels of fat marbling.
Kobe beef is usually prepared as steaks, sukiyaki (sliced in a hot pot), or shabu shabu (sliced and boiled in a broth). It is said that one of the best ways to consume the beef is at a traditional teppanyaki restaurant, where a chef grills the meat on an iron plate in full view of the restaurant's customers.