To be or not to KoBE, that is the question.

For the proficient diner it can be a headache (toothache?) when discussing fine cuts of beef like wagyu or Kobe, as the terms are often exchanged indiscriminately by non-experts. To help guide our beef-loving readers in this context, we have compiled some indispensable facts for identifying these Japanese culinary jewels. 

kobe donde comerlo en cdmx
Photo: ©gyro via

First things first: all Kobe beef is wagyu, but not all wagyu is Kobe.

The term wagyu, meaning Japanese cattle, is used to designate a breed of cow native to Japan. Wagyu is raised under strict standards of breeding, rearing, and feeding in order to guarantee the production and quality of the meat. The cows have pure lineage, meaning they are not crossbred with other breeds; they are fed on rice, wheat, and hay, grazing freely in meadows, where the quality of the air and water, mainly from natural springs, is excellent. 

Photo: ©Leung Cho Pan via

Kobe refers to the appellation of origin: they are those wagyu cows that were born and reared specifically in the prefecture of Hyōgo, Japan (whose capital, the keen reader will imagine, is Kobe). In order to guarantee the quality and purity of these animals, as well as account for all the care and attention given to them, only around three thousand specimens can be slaughtered per year, so their price can reach up to 400 EUR per kilogram (up to $500 USD per pound). 

kobe donde comer en cdmx
Photo: ©whitewish via

Main characteristics

  • Demonstrates genetic purity through a certificate obtained at birth.
  • Grass, grain, rice, and corn fed.
  • Does not weigh more than 470 kg (1036 lbs.).
  • Slaughtered between 24 and 36 months of age.
  • Soft and tender texture determined by its distinctive marbling: those streaks of intramuscular fat that melt on the grill, softening the meat and giving it a sweet and delicate flavor.

Where to try Kobe beef?

Photo: @makotopolanco

Campos Elíseos 295, Miguel Hidalgo, Polanco

T. 55 5281 5686

IG. @makotopolanco

Photo: @ikigaimx

Cda. Monte Ararat 220, Lomas de Chapultepec, Miguel Hidalgo

T. 55 7593 9459

IG. @ikigaimx

Entre Fuegos
kobe wagyu dónde comer en cdmx
Photo: Entre Fuegos

Masaryk 214, Polanco, Miguel Hidalgo

T. 55 5282 3049


Mog Bistro
Dónde comer kobe cdmx mog bistro
Foto: Mog Bistro

Frontera 168, Roma Norte, Cuauhtémoc

T. 55 5264 1629

IG. @mogbistro

dónde comer kobe cdmx yoshimi
Photo: @yoshimi_mx

Campos Elíseos 204, Polanco, Miguel Hidalgo

T. 55 5083 1234

IG. @yoshimi_mx

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