Is the $ 228 Kobe wagyu sandwich at Niku Ou restaurant in Melbourne worth it? Here is our response.

“The best way to cook Kobe is lightly, over hot coals,” he said, using the tongs to turn the meat gently and continuously, as if stroking it. “We are taught this technique as part of the certification process. “

Although A5 is roughly equivalent to a marbling score of 12 in the Australian system, Japanese wagyu shows none of the overt fats that can be a characteristic of such heavily marbled beef. On the palate, Kobe is a paradox: a combination of rich, sweet flavor and light, dreamy texture, without a greasy aftertaste.

There’s no denying the thrill of excitement you get when eating meat from a Kardashian-famous cow.

We also taste Omi wagyu from Shiga prefecture, another popular Japanese brand. With a beefier taste than Kobe, it’s sometimes the favorite wagyu of Australians used to their steak’s greater flavor, Yu says.

But back to this sanger – or more accurately, katsu-sando. The bread is soft and white with no crust, while the beef, two thick slices cut in the middle of the tenderloin, was briefly fried tempura style, giving the rare meat a light crust. The result is such an intense taste that, like the best truffles, you don’t need much, and we gladly split a sandwich between three.

Did it meet expectations? Well, it’s definitely an amazing sambo and there’s no denying the thrill of excitement you get when eating meat from a renowned Kardashian cow. Plus, at the end of the night, we’re even given a certificate from the Kobe Council – all in Japanese, of course – as proof of attendance.

But can a sandwich, even if it’s a destination sandwich, be worth more than $ 200?

Only you can answer it.

What’s in a name?

Kobe is not a breed of beef, as is generally believed. In order for a cow to be designated Kobe, she must be from a pure line of Tajima-gyu cattle, born in Hyogo Prefecture, and raised there her entire life. In this regard, the term Kobe is analogous to the appellations control certification systems that apply to French and Italian wines, probably the best-known example of which is Champagne.