(Scroll Down)
Since the port opened in the Meiji era, it has been recognized as a delicacy around the world.
The famous Kobe beef.
Its roots are
Among the famous "Tajima beef" that Japan is proud of
It meets strict standards and is truly of the highest quality.
Incredibly tender meat,
Fine and beautiful marbling,
The high-quality fat melts quietly in your mouth,
A deep, expansive aroma and flavor.
At Gekkoen, we offer this special flavor.
A memorable dish for your trip
and other bulk orders.
Gekkoen meets the strict standards set by the Kobe Meat Distribution Promotion Council.
We are an "authorized dealer" that handles genuine Kobe beef.
Our head chef, who is well versed in the characteristics of Kobe beef,
We maximize the flavor, aroma, and softness of the meat.
This dish is unique to Gekkoen.
Experience the inherited techniques and the true value of Kobe beef.
Grilling the surface over fire locks in the rich flavor of Kobe beef. Crispy on the outside and juicy on the inside. Enjoy it piping hot once the flavor of the meat has oozed out. Our proud homemade sauce goes perfectly with the meat. Grilling it on a grill allows you to fully experience the luxurious flavor of Kobe beef. Please enjoy.
Sukiyaki, loved by everyone from children to adults, is a Kansai-style dish where thinly sliced marbled beef is quickly grilled with five-colored vegetables. The reason why it tastes so different from regular sukiyaki is that Kobe beef has a good balance of meat quality and fat, which allows the seasonings to mix well. Please enjoy our high-quality Kobe beef sukiyaki.
This hot pot dish infuses the delicious flavor of Kobe beef into the broth. Thinly slicing the Kobe beef allows you to fully experience the flavor and aroma of the meat, and the nutritious vegetables also absorb the full flavor of the Kobe beef, allowing you to enjoy the flavor of Kobe beef that spreads throughout your mouth. Gathering around a warm hot pot is a heartwarming moment for anyone, not just in the cold season. One of the joys of hot pot is enjoying it with family or a group.
Teppanyaki is the classic way to enjoy Kobe beef, where you cook it yourself. We recommend medium rare, which brings out the delicious aroma and umami of the Kobe beef, to whet your appetite. Enjoy the rich flavor of Kobe beef with all your senses, including the sound and aroma of the meat being grilled.
Calves are lovingly raised in a gentle environment, with plenty of high-quality wild grass to develop strong legs and hips. These calves are then carefully raised by fattening farmers over a long period of 2-3 years in the land surrounded by the natural beauty of the Rokko Mountains, and these cattle become Kobe Beef.
[Article 20]
"Hyogo Prefecture (Tajima Beef)" refers to cows and steers between 28 and 60 months old that are made from Tajima cattle that have been bred exclusively with prefecture-owned bulls over the years, and are raised and managed within the prefecture by registered members (producers) of this council from breeding to shipping as beef cattle, and shipped to a meat center within the prefecture, with yield and meat quality grades of at least "A" or "B", and the condition of the carcass, such as defects, is inspected and judged by a commissioned member (receiving company, etc.). Hyogo Prefecture (Tajima Beef) can also be called Tajima Beef, Tajima Beef, or TAJIMA BEEF.
[Article 21]
"Kobe meat/Kobe beef" refers to heifers and castrated cattle from "Hyogo Prefecture (Tajima cattle)" as defined in Article 20, whose carcass grades and other characteristics fall under the following items. Kobe meat/KOBE BEEF can also be called Kobe beef (kobegyu) or Kobe beef (kobeushi).
*Extracted from the official website of the Kobe Beef and Kobe Meat Distribution Promotion Council.
https://www.kobe-niku.jp