Many beef lovers know the joys of Wagyu beef, but it’s been impossible to find Kobe beef in Adelaide, or anywhere in Australia. That’s all about to change with a unique offering at Samurai Teppanyaki House.
It’s not often that I talk about a restaurant on these pages, so when I do you just know they’ve got something special happening – like being registered to serve the only Kobe beef in Adelaide (or, indeed, in Australia).
Now, you might be surprised to hear a staunch, longtime promoter of local produce like myself singing the praises of an imported meat product – especially given that we live in a country noted for it’s premium beef production. However, Kobe beef is in a category all on it’s own.
Unique in the world, Kobe beef is Wagyu beef, from a strain of black Japanese cattle, bred and raised according to rules and strict limits set out by the Kobe Beef Marketing and Distribution Promotion Association, in Kobe, Japan. It’s highly prized for it’s distinctive fatty marbling, flavour and extraordinary texture – eating this beef is like nothing you have ever tried before.
Here is South Australia we already produce the highly esteemed Mayura Station full-blood Wagyu beef, grown from a Japanese beef cattle breed, but Kobe beef is considered to be one of the three top brands of this style of beef in the world and is only grown in Japan.
Finding Kobe beef in Adelaide, or indeed anywhere in Australia, has not been possible. The meat is in strictly limited production – only 5,000 head of these cattle are released world-wide, per annum – and restaurants must apply to be registered to sell it. Given that it’s currently selling at $850 per kilogram, there’s no doubt it’s a totally luxury gourmet dining experience.
BUT HERE’S THE GOOD NEWS FOR WAGYU BEEF LOVERS …
However, there’s now just one restaurant registered in Australia to sell it- and that’s the Samurai Teppanyaki House right here in Adelaide. Owner, and chef, Clark Zhang has secured the so-far exclusive rights to this select product and shared the love with myself and a small group of food media just a few weeks back.
We were served Mayura Station and Kobe beef, paired with selected South Australian Yalumba wines (seriously, how could you go wrong with that pairing) over the course of a spectacular 10 course gastronomic experience. The beef was prepared in several different ways and, as a first-time wagyu beef consumer, it totally re-wrote the book for me as far as beef is concerned. The Kobe is deliciously buttery, soft and silky, but not at all fatty in the mouth, with a texture unlike any meat I’ve eaten before – and a little goes a long way.
Clark is well aware that he is setting the standard for Kobe beef in Adelaide, and Australia, and is committed to making the offering at Samurai Teppanyaki House outstanding. He’s currently pulling out all of the stops on a refurbishing program that will give diners a custom-made experience at the restaurant, in a purpose-built Kobe beef room that he tells me will be ready in early January 2020.
“The Samurai Kobe beef experience will be as accessible as I can make possibly make it”, says Clark “and we will be selling it by weight, rather than by the menu item, making it affordable for groups to try this rare and delicious delicacy in small amounts”.
Unsurprisingly, Clark has had an enormous amount of enquiries about when this new experience will be available to the public – but rest assured, it’s not long now. Stay tuned and I’ll let you know just as soon as he’s ready to share Kobe beef in Adelaide.