The History of Kobe Beef

2026/06/26

1. The Opening of Japan and the Birth of "Kobe Beef"

Until the end of the Edo period, eating beef was not a common practice in Japan due to Buddhist influences and the vital role of cattle as agricultural labor.

The turning point came in 1868 with the opening of the Port of Kobe. As foreigners began settling in Kobe and sought out meat for consumption, they discovered Tajima cattle, which were then used primarily for farming. Legend has it that a British soldier, deeply impressed by the flavor, praised it as "delicious beef from Kobe," marking the origin of the world-renowned name "Kobe Beef."

2. The "Pureblood" Roots: Tajima Cattle

The roots of Kobe Beef lie in Tajima cattle, which have been raised since ancient times in the northern part of Hyogo Prefecture (the Tajima region). Due to the mountainous terrain, these cattle developed toned bodies and a unique genetic predisposition for fine intramuscular fat, known as "Sashi" (marbling).

From the Meiji era onward, many cattle across Japan were crossbred with foreign species to increase their size. However, the Tajima lineage remained isolated and protected by the rugged geography of Hyogo Prefecture. This commitment to maintaining a pure bloodline is exactly what supports the delicate texture and exceptional quality of Kobe Beef today.

3. Establishing Strict Certification Standards

As the name "Kobe Beef" gained global fame, it became necessary to prevent inconsistencies in quality. Thus, in 1983, the "Kobe Beef Marketing & Distribution Promotion Association" was established to set rigorous grading standards.

In fact, "Kobe Beef" is not a specific breed of cattle. Only Tajima cattle that meet all of the following strict criteria can officially earn the title:

Lineage: Must be purebred Tajima cattle from Hyogo Prefecture.
Yield Grade: A or B rank (percentage of high-quality meat).
Meat Quality Grade: A score of 4 or higher on a 5-point scale.
Marbling (BMS): A score of No. 6 or higher on a 12-point scale.
Weight: The carcass weight must fall within a specific designated range.

4. Leap Toward Global Prestige

Since the full-scale start of international exports in 2012, Kobe Beef has become a staple in high-end restaurants worldwide—from Hong Kong and the U.S. to Singapore and Europe.

Its brand power is now firmly established as one of the world's most prestigious ingredients, bolstered by famous anecdotes such as former U.S. President Obama requesting to try it during his visit to Japan, and the late NBA star Kobe Bryant being named after the beef by his father, a devoted fan.

Why Maizuru Kitchen?

The Reason We Are the Only Place in Western Japan for the Legendary Tanaka Chikusan Kobe Beef

■ The Definition of True Kobe Beef

Kobe Beef begins exclusively with Tajima cattle, strictly managed by Hyogo Prefecture.

Among the various types of Japanese Wagyu, Tajima cattle are the only ones that have preserved a 100% pure bloodline.

Only the absolute highest-ranking individuals selected from this pure Tajima lineage are granted the prestigious title of "Kobe Beef."

■ Abandoning Efficiency to Pursue Nothing But "Quality"

Compared to standard beef cattle, the cattle at Hyogo Tanaka Chikusan are raised with incredible patience over a much longer period.

Remarkably, this is the only farm that uses organic feed.

Mr. Tanaka, the president, once told me directly:

"A body is built from what it consumes. We feed our cattle the best quality food to raise them healthy."

"In other words, humans cannot achieve true health unless they eat high-quality, wholesome food as well."

"That is why we refuse to compromise on organic quality."

Raised slowly, healthily, and completely free of stress, the resulting meat possesses an incredibly low melting point for its fat. The moment it touches your tongue, it dissolves gracefully, leaving behind a rich, aromatic fragrance. It is the beautiful crystallization of time spent by Mr. Tanaka, facing his cattle and listening to them day after day.

■ A Luxury Found Only at Maizuru Kitchen in Fukuoka

Here, we must share an important fact with you.

Maizuru Kitchen is the ONLY restaurant west of Osaka—including the entire Chugoku, Shikoku, and Kyushu regions—authorized to officially serve this exquisite Kobe Beef from Hyogo Tanaka Chikusan.

"Why here, in this specific spot in Fukuoka?"

The answer is simple. It is because we speak directly with the producers, deeply resonate with their artisan philosophy, and stay true to our conviction of delivering their masterpiece to our guests in its absolute finest condition.