A cut above the rest: Japan's legendary Kobe beef | Foodie | Scoop.it

“To really understand Kobe beef, you have to chew it thoroughly, deliberately, to appreciate the texture,” said Michihiko Saito, head chef at the Kobe beef specialist 511 (pronounced “go-ichi-ichi”) in Akasaka.


As he spoke, he mimicked the act of chewing with his hands, moving his fingers up and down like a puppeteer bringing a slow-munching Pac-Man to life.


Via Edible News