Kobe Beef Kisshokichi Review Summary

This was our first day in Kobe. We had a very good meal. The Kobe beef was very soft and rich in fat. The premium red meat was also very delicious, a little brown. I recommend medium rare. Chef: 朝芝Waiter:古贺

Mr Mitsuda hospitality is excellent.
As I'm a huge fan of rump cap but they don't have that at the moment. He do us a favor and transfer the piece from another branch for us and tell us his opinion honestly because that part is too fat which is not as he expected and preferable. But his cooking and service is impeccable. So glad to have Mr Mitsuda as our chief tonight. Also the garlic Kobe beef fried rice is the best I have ever tasted!!!

Chef Mitsuda was wonderful. Welcoming and even provided recommendations for our trip. We tried two different Kobe, the special grade and the lean grade that you normally can only get in Japan. Definitely recommend splurging on the highest grade, even though the lean was still better than highest American grade. And don't forget to upgrade to garlic rice! P.s. they need to start selling the miso sauce... I would eat that on its own!

Walked in on Wednesday at around 7:00, no reservations and was seated really fast. Perfectly cooked steak, super tender and juicy. So flavorful. I ordered the special recommendation Prime Kobe Beef Sirloin 300g and set A, and my wife the Todays Rare part 110g. Can tell the difference between my cut and hers. But both are delicious 🤤
Chef Kiyoshi Takemoto even placed the plate in front of the plaque and took our photos in front of the awards so we have proof we ate genuine Kobe beef haha, that way we can brag to our friends.

Amazing experience, we had the chateaubriand prime beef. It’s unparalleled and was not my first time with Wagyu.
Pricey but worth it for fans of beef
The fried rice was worth it too!