and it was one of the most amazing meals they've had to-date.
Of course we were sold on the idea---just not the $200 (++) per piece price tag.
The difficult part is that there's literally hundreds of restaurants that serve Kobe Beef,
not to mention more than a dozen alone in the area right by Hankyu-Sannomiya Station or
Since we were staying in Osaka, the only time I could fit it in was actually lunch
(which worked out good as lunch typically costs slightly less than dinner).
A quick internet search for the keywords "Best Cheap Kobe Beef in Kobe" shows results of
Steakland, Wakkoqu, as well as Mouriya.
In the end, Mouriya (モーリヤ) won out as I felt the other ones to be a bit touristy.
I mean, you can't go wrong with a company that has existed since 1885 can you?
It's like THE original!
Mouriya's Kobe Beef Lunch set starts from ¥4,800 before tax.
This will get you a 120g (A5) round steak set with sides, Tea or Coffee.
Our host and chef for the day did not speak English at all. But our server could converse a little.
It helped that we invited a close family friend (who is a local resident).
As we were seated, these magical words came out from future FIL (father-in-law):
"Order anything you want off of the menu"
...he says to all of us "kids." ;)
We didn't want to disappoint him so of course we obliged.
In the end, our group ordered a few different varieties of beef cuts to try:
ONE- A5 Round Steak 130 g: ¥4,200 each (Mouriya's Special Selection beef).
- Mouriya's Special Selection beef is a cross bred of Tajima/ Kobe cows and Japanese black cattle .
- ONE- A5 Rump Steak 150 g: ¥6,900 each
- TWO- A5 Prime Sirloin 170 g: ¥14,600 each
- TWO- A5 Prime Fillet 130 g: ¥15,800 each
Check out our video to see the cooking in action!
5 out of the 6 steaks shown for this post are from their Kobe Beef Lunch Menu.
Mouriya cooks their beef Teppanyaki-Style in front of you.
It was interesting to see the chef alternate cooking between different pieces and sides
so that only the edges were cooked first.
The chef also doesn't cook the entire piece all at once.
They wait to see how fast you eat your pieces before cooking the rest.
This helps to keep the meat at the right serving temperature.
They even provided a recommended progression of how to eat your Kobe Beef:
1. Tiny bit of Ako Salt
(which is a famous type of salt made in Hyogo for its mellow flavor)
2. Pepper + Wasabi or Salt + Wasabi
3. Fried Garlic + Soy Sauce
Wasabi actually works really well with Kobe Beef. Who knew?
Mouriya offers a their own breed of meat called the "Special Selection,"
which is a hybrid of Tajima cows and Kobe black cattles.
But pricing is slightly less than of their regular Kobe Beef.
Let's just say this is a true case of "you get what you pay for," so please don't cheap out---
Get the Kobe Beef sets.
When you have their Special Selection Beef next to their true Kobe Beef,
you could really tell a drastic difference in quality and texture.
While very tasty, the Special Selection Beef was quite chewy and does not melt in your mouth
the same way; despite the rearing process to be similar.
I've been really lucky to have eaten imported Japanese Wagyu beef a few times before this,
but actual Kobe beef has no comparison. Up to now, this was the best beef meal we've had...EVER!
For the price and convenience, Mouriya
comes highly recommended for Kobe Beef!
TIPS FOR YOUR VISIT
There's 5 Mouriya Restaurants
within the same area:
(Main Branch Restaurant)
Chuo-ku, Kobe City
[Side note] -- A few days after this experience, we ate Beef from Awaji
(which is where Kobe & Matsuzaka beef first originated) at our Ryokan in Awaji (Yumesenkei Amahara; full blog review) -- which was an even more epic experience believe it or not.