Kobe Beef!
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First of all, a huge thank you to Lauralee and her husband for making this one of the most amazing food days I’ve ever had in Japan. And if you ever go to Kobe, make sure you drop by their restaurant La Shomon (焼肉バル) for an outstanding Japanese Kobe beef experience.
On Day 6 we took a day trip to Kobe… Kobe is one of those places that’s incredibly famous because of the beef they produce - which is considered to be one of the best beef destinations in the world. Just 30 minute by train from the center of Osaka, we weren’t going to miss it.
00:30 La Shomon (焼肉バル) - the Kobe Beef experience: I want to say that this meal was NOT sponsored in anyway (they didn’t even know I make video) - but Lauralee was just extremely kind. We started in Osaka, and took a train from Umeda station to Kobe-Sannomiya Station where we met up with Lauralee who graciously took us on an all day food tour of Kobe and the surrounding region. We didn’t even know we were going to get to sample Kobe beef until she invited us to her family restaurant, a place called La Shomon (焼肉バル) located in the Tarumi area of Kobe, about 30 minutes from the center of Kobe. We first met all the staff at La Shomon (焼肉バル), who were all really nice and friendly, and then came out the grill to our table. They presented us with a platter of the finest Kobe wagyu beef that I’ve ever seen in my life. The marbling action was just unbelievable. Lauralee grilled up the beef, piece by piece. The beef seriously, changed my life, it was so incredibly flavorful and ultimately juicy. In addition to Kobe beef, they also have dry aged Kobe beef, which was equally as unbelievably good.
11:56 Akashi Fish Market - After our life changing beef experience, we then bought tickets on the train to go to Akashi Fish Market, a lovely fish market village somewhere in Kobe. The market was a lot of fun to visit, and it was extremely friendly. One of the most famous things to buy and eat at Akashi Fish Market in Kobe is octopus, and
14:19 Akashi Yaki (たこ磯) - One of the most famous things to eat at Akashi Fish Market is something called Akashi Yaki (たこ磯), the regions version of takoyaki octopus balls. These are a bit different, and they are fried into ball shaped, but they are then eaten with soup instead of topped with ingredients. They were good, and made a good market snack.
17:16 Roushouki (元祖 豚饅頭 老祥記) - This is a well known place in Kobe’s Chinatown that serves steamed buns. They were pretty tasty.
18:06 The Sake Standing Bar - Walking around Kobe, we noticed on old school standing Japanese sake bar, and it had so much character we decided we need to step in. It indeed was an amazing experience.
22:17 Horumon BBQ (炭焼塩ホルモン『あ』) in Kobe - This time for dinner we didn’t have more Kobe beef, but we certainly ate some random beef parts in Kobe. Some of the interesting things we tried at this yakiniku spot were esophagus and the 4th intestines of the cow.
We headed back to Osaka after one of the most amazing Japanese food days I’ve ever had. The Kobe beef was unbelievable!
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Life in Japan: Kobe Winery (神戸ワイナリー) Trip 2012
The movie is from our yesterday visit to Kobe Winery (神戸ワイナリー（農業公園)). The trip was organized by the kid's school. Both Maya and Alex had a lot of fun. They collected a lot of grapes and we are not sure what to do with it right now - may be some grapes juice? Later Alex participated in the preparation of wine by stepping on grapes with his feet and squeezing/squishing the grape juice - also very entertaining activity for him:)
On a side note - I couldn't find any good Kobe's red wines but there are some quite decent white and rose one! Follow us on twitter:
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KOBE PR Ambassadors Fruit Picking Tour
The KOBE PR Ambassadors share on social media what they love about Kobe from a foreigner’s perspective. Today, they went on a bus tour to experience fruit-picking in Kobe. After they picked and partook of juicy Japanese pears,they harvested grapes at Kobe Winery, the home of Kobe Wine. They also toured the factory where Japanese wine is made and had a chance to sample several tasty Kobe wines.
Kobe Winery 9.1km Race Report
Sorry for the camera shaking, should have brought my tripod
Japanese Steak - THICK WAGYU BEEF at Shima Steak (西洋料理 島) — Best of Tokyo Food Tour!
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For this video, I was on the Best of Tokyo Food Tour with David from The Hungry Tourist. His tours are one of a kind and focus on deep high end food!
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Shima Steak (西洋料理 島) is a well, one of the must-eat wagyu beef steak restaurants in Tokyo, and it was an honor to be able to have a chance to eat there for lunch one day on this Tokyo food tour. You could either order the sirloin or the fillet, and I decided to go for the sirloin, because it’s known to be a little fatter and juicier.
The chef at Shima Steak (西洋料理 島) has developed his own unique grill for steak, where it’s a wood fire oven, but it grills and bakes at the same time. He cuts hugely thick slices of wagyu beef steak and then skewers them to cook in the oven grill.
It was one of the most tender, juicy, and insanely flavorful steaks I’ve ever had. And not only the food, but I really enjoyed the friendliness of the restaurant, the chef and his wife, and how it really felt like you were going over to your relatives or grandparents house to eat a top of the line Japanese beef wagyu steak.
Thanks for Khun Mangmoom ( for letting me try the wagyu fillet!
For dessert, one of the things you can’t miss when you eat at Shima Steak is their world famous steak sandwich. You have to watch the full video to see how it’s made, but all I can say is that it will amaze you how much beef they stack into the sandwich and how they pack it into a to go box bento style. It’s mind blowing, and insanely delicious!
Price - about 12,000 JPY ($106.94) per steak
Thank you to The Hungry Tourist for inviting me on The Best of Tokyo Food Tour. I didn’t personally pay for the food in this video.
NOTE: I did not pay for the food in this video, it was part of the tour.
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Sight-seeing Kobe Winery(3)
11月18日午前中、神戸ワイナリーを見学。（社）日本ソムリエ協会及び国際ソムリエ協会の小飼一至会長より挨拶。
Bon Odori Festival (Kobe city)
Hey hey heyyyyyy~!
Join me in experiencing my favourite Japanese festival: Bon Odori! This dance festival was held at the Kobe Winery in the western part of Kobe city on August 23rd. It ended up spontaneously raining right at the end of the festival, but it only lasted about 5 minutes, so all-in-all, it was a perfect night!
Some highlights: bingo game with 6 bottles of Kobe wine as the major prize, festival foods (sorry I couldn't film while I ate!), other dance performances put on by the nearby foreign studies university, and of course, dancing! I danced a lot, so some of the other songs/dances I missed out on filming because I was too busy dancing!
If you liked this video and want to join me on more adventures, please subscribe! :)
Sight seeing Kobe Winery(1)
11月18日、午前中は神戸ワイナリー見学に出発。150名の参加者はバス4台で神戸へ向かった。
Around Kobe in One day: grape picking
Went grape picking in one of Japan's most scenic city Kobe. More details on nanajover.com
Kobe, Japan
Simulation made using FORUM8 software
Sight-seeing Kobe Winery:Wine Tasting(2)
89年度世界最優秀ソムリエコンクールの優勝者セルジュ デュプス氏による神戸ワイン「Riesling 2004（Kobewinery's vineyard）」のテイスティングコメント。
Sight seeing Kobe Winery:Wine Tasting(3-2)
71年度世界最優秀ソムリエコンクールの優勝者ピエトロ サッタニーノ氏による神戸ワイン「Merlot & Cabernet Sauvignon 2005」のテイスティングコメント。
kobe sight seeing
wow very nice place hir i really liked it...sama kyo????
Sight seeing Kobe Winery:Wine Tasting(3)
71年度世界最優秀ソムリエコンクールの優勝者ピエトロ サッタニーノ氏。89年度世界最優秀ソムリエセルジュ デュプス氏より紹介される。
Bicycling Over The Dolphins, Suma Aquarium, Kobe, Japan
Yes - indeed we were bicycling over the Dolphins. Suma aquarium (須磨水族館) is most probably the oldest aquarium in Japan and in their entertainment park they have something like a monorail bicycles. We took one of them! Follow us on twitter:
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Kobe, Japan : Day 1 Lunch Timelapse
A quick video of our first lunch in Kobe, Japan.
Ultimate Japanese Sake Guide: Dassai Brewery 日本酒蔵元 獺祭ツアー ★ ONLY in JAPAN #41
Japanese sake. Let's go on an adventure across Japan to learn about the country's official drink.
How do you make this stuff? How should it taste? Is polish size important? Is it like wine or like beer? How do you drink it?
John Daub got a chance to tour Dassai Brewery with the company's CEO, the world's hottest sake brand to get those answers.
Dassai only makes Junmai Daiginjo sake, the highest quality, and if you want to understand sake, start with the best.
The company's story is significant. In the 1980's sake (nihonshu) consumption was going down because of competition from more beer, wine, and shochu. CEO Sakurai-san changed the company strategy, started making only Junmai Daiginjo and incorporated technology like centrifuges to make the smoothest drinking experience with sake.
The result:
2005: 120,000 bottles sold
2013: 1,140,000 bottles sold
Nearly a 1000% increase
As the domestic market continues to struggle, internationally, no brand is more popular than Dassai. You see Hollywood stars and celebrities in New York, Paris and London sipping it these days.
So -- what makes a good sake and what makes a great one?
1 Yamada Nishiki rice. The best place to grow this is Hyogo prefecture.
2 Polish rate: anything under 50% makes a sake Junmai Daiginjo category. The lower the polish ration, the less impurities, the smoother the taste.
3 The Koji. Dassai uses a very complex one called Tsukihaze koji-kin that penetrates into the rice.
Here is the process that Dassai uses at the brewery:
1 The rice in planted in June. Rice planting is called taue in Japanese.
2 Rice Harvest
3 Polished to either 50% 39% or 23%
4 Wash, rinse and soak
5 Steam
6 Air dry and cooling in a process called Horei
7 Koji is created (as the sugar for the yeast to create alcohol)
8 Shubo yeast starter added to fermentation tanks
9 Moromi (mash) added to 5000L tanks
10 Process is monitored for 35 days.
11 Moromi press / Dassai centrifuge
12 Bottling and Pasteurization
13 Drinking!
Dassai sells 3 main sizes. Here is the price list:
1800ml - 10,000 yen
720ml - 5,000 yen
300ml - 2500 yen
180ml - Japan only
URL:
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Subtitles / CC credits:
★ DUTCH: GeertvKessel | YouTube:
Music:
Corncob - Country by Kevin MacLeod is licensed under a Creative Commons Attribution license
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Thingamajig by Audionautix is licensed under a Creative Commons Attribution license
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I Like Peanuts by Audionautix is licensed under a Creative Commons Attribution license
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Waltz of the Flowers by Tchaikovsky
This show has been created and produced by John Daub ジョン・ドーブ. He's been living and working in Japan for over 18 years and regularly reports on TV for Japan's International Channel.
Sight-seeing Kobe Winery:Wine Tasting(1)
92年度世界最優秀ソムリエコンクールの優勝者フィリップ フォール・ブラック氏による神戸ワイン「Chrdonnay 2005（Ozo vineyard）」のテイスティングコメント。
Kobe Beef Kaiseki 511, Tokyo - Complete Course [Photo Reel]
This is a video photo reel of the complete Kobe beef course at Kobe Beef Kaiseki 511, Tokyo, Japan. Each dish features Kobe Beef from differ parts of the cattle and prepared in different ways.
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Kobe Beef Kaiseki 511 uses the highest grade of Japanese beef from the finest cows specially selected out of thousands of Tajima cattle. Redolent flavors, a smooth sensation on the palate, and sublime textures. Distinctions applicable only to top-grade Tajima cattle. That is the mark of Kobe beef.
511’s head chef bids on the finest Kobe beef cows, selecting for purchase, in their entirety, only those whose meat is of the highest quality. Lavish use is made of those rare cuts, which one has few chances to savor, in preparation for our genuine Kobe Beef Kaiseki.
If it is the taste of the meat itself that one desires, then our steaks are brimming with savoriness. At 511, we use a hearth oven with temperatures reaching 1,000°C, giving the meat a fragrant exterior, and juicy core. Come and enjoy to your heart’s content the flavors with a quintessence that cannot be attained on a hot plate or grill.
Sample the blissful marriage of all of this with select wines from around the world.
The name 511 comes from the fact that we only use meat of the highest quality – A5 grade beef with a beef marbling standard value of 11.
Sight-seeing Kobe Winery:Wine Tasting(4)
07年度世界最優秀ソムリエコンクールの優勝者アンドレアス ラーション氏による神戸ワイン「Cabernet Sauvignon 2008（Ozo vineyard）」のテイスティングコメント。