Tajima cows come from the same breed raised to produce Kobe beef, the most sought-after beef in the world. The prized cows do so well here because of Tajima’s extreme difference in night and day temperatures. In the evenings, the mercury plunge creates a special dew that makes the grass unusually soft—and it’s this baby-soft grass that makes Tajima beef so tender. The defining characteristics of Tajima beef are its high fat content, marbled texture, and buttery mouthfeel. You’ll find no twice-baked potato or bleu-cheese salad on Tajima’s steakhouse menus, just the best piece of beef you’ve ever had.