Information about allergens is available in the restaurant.
A black, short-haired type of cattle from the well-known Japanese Wagyu breed. Considerable attention is paid to the breeding of these celebrated cattle, the bulls being rubbed and fed with beer or sake. This original Japanese method of breeding cattle has been known since 1830 and meat from the Wagyu breed is truly a gourmet experience. Perhaps the most distinctive characteristic of this meat is its unique marbling, which lends the meat a tenderness, succulence and fl avour that is unmatched.
Authentic Japanese Kobe until recently were not allowed to export from Japan and so “Kobe-style beef is bred in the USA and elsewhere in the world using a cross between the Wagyu breed and the American Angus. American “Kobe-style beef is almost indistinguishable from authentic Japanese Kobe, meaning that we too can savour its outstanding fl avour.
The head chef at Kobe Restaurant has carefully chosen a range of top quality meat for you from all over the world. This means you now have the unique opportunity to sample some delicious meat from all corners of the world, including selected Czech breeds, depending on the season. Our staff will always be more than happy to tell you more about the meat we currently have on off er.
We use fresh chicken from animals bred on French farms in the Pays de Loire. The chickens are mainly fed a mix- ture of corn, providing the meat a characteristic golden colour and exceptional tenderness.
seared, raw inside
very succulent, bloody
medium-done, succulent, pink in the middle
cooked through, no blood