Japan didn’t really do cows before WWII. A few were around, raised more for the leather than the meat. But the war came, and with it came occupying soldiers who knew exactly what to do with cows. This place, opened in 1945, serves the finest Kobe beef. Kobe beef is very tender, and, honestly, contains way more fat and marbling than most people have ever seen before. It’s kind of a love-it-or-hate-it dish. Open for lunch and dinner, closed for a few hours between. Don't expect a bargain.