The basic point to note with Kobe is that though all Kobe beef is Wagyu, not all Wagyu qualifies as Kobe. Kobe beef originates from Japan’s Hyogo Prefecture, representing the highest quality of Wagyu and is exceptionally rare. Among the Japanese Black cattle breeds— known for producing the highly coveted Wagyu—Kobe beef derives specifically from Tajima cattle, the elite of these domestic breeds. Yet only a select few that meet certain rigorous standards can attain certification as Kobe beef, including a strict marbling score to ensure that its quality stands at the height of gourmet excellence. And for it to also be certified halal is a feat that only Maria’s SteakCafe has been able to accomplish.
Joining Maria’s SteakCafe during a recent tasting event was Motomu Yoshida, a Commissioner and Official Inspector of the Kobe Beef Marketing and Distribution Promotion Association, who highlighted the rarity of this exquisite meat. To put this in perspective, only 40 per cent of approximately 4,000 Tajima cattle processed annually are exported. In 2023, fewer than 10 certified Kobe cattle were imported into Malaysia.
The menu during the event opened with a seared Maguro tuna paired with a vibrant tropical mango sauce and Hokkaido scallops, accompanied by a refreshing tomato and olive salsa. This was followed by a strawberry granita palate cleanser to prep guests for that evening’s highlight: Japanese A5 Kobe beef and Australian Wagyu MB7.
The comparison between the two cuts was the focal point of the experience. The Australian Wagyu MB7, with its substantial marbling, offered a rich, meaty essence and satisfying chew that is often likened to high-grade Japanese Wagyu. The Japanese A5 Kobe beef, in contrast, was distinguished by its rich frost-like marbling, known as shimofuri, with fat that melts at a lower temperature compared to other Wagyu beef. Its extremely dense marbling results in a higher fat content that gives Kobe beef its luxurious buttery texture and silky mouthfeel. The Kobe beef’s complex umami-rich flavour was almost nutty, which Yoshida described as a blend of walnut and almond.
The evening concluded with a fried breaded Camembert cheese with cranberry coulis and honey, a delightful ending to round off the dining experience.
Maria’s SteakCafe now offers Kobe Beef at all of its outlets in Klang Valley. For enquiries, call +6017 902 0339, or visit its website to book a table.
