I can't wait to try this restaurant out! There is one right beside our hotel in LBV
I had read about Kobe beef before (im a BIG steak lover....with a small side of nippy, pepper sauce
) and how the cattle were reared etc. I remember someone (Obi?) telling me that the Kobe steaks were not authentic Kobe beef as you would only get this in Japan or by very expensive import, but the meat used in the Kobe steaks in these restaurants are from cattle reared in the US, but to the exact same standards as the authentic Kobe cattle.
Better than I can describe it, here is the Kobe steakhouse's
own description 
KOBE beef comes from a particular breed of cattle raised for its unique quality of fat marbled throughout the meat itself. Kobe cattle are then fed a special diet of rice, beans, and rice bran. Shortly before reaching three years of age, beer is added to their daily diet. The cattle are also massaged with "schochu" (Japanese gin) in order to knead out any excess fat accumulated throughout the muscle tissues
The result is a meat that is tender, succulent, and richly flavored. The thin hints of fat that are almost impossibly layered throughout the meat results in a rich flavor that is unmatched by other steaks, even an Angus-quality filet mignon! Connoisseurs classify it as the best beef in the world, and Kobe beef has even been labelled as "the Caviar of Meats".
Kobe Beef is renowned worldwide for its flavor and texture.It is extraordinary methods like these that have helped the Japanese people to become well-known throughout the world for their meticulous pursuit of the highest quality.
In the past, one needed to travel to Japan to enjoy such delicacies. Today, you can enjoy the intense flavor of Kobe beef without leaving Florida!
The Kobe Japanese Steakhouse & Sushi Bar offers you the very finest selection of Kobe beef. Celebrated and award-winning Japanese chefs will prepare the world-famous steak right before your eyes in an extraordinary show on a Teppanyaki table.
Come and discover Japan on your doorstep where traditional recipes are handed down from generation to generation.
By the way, in case you're wondering why I have looked into the Kobe thing so much, it's not called the 'caviar of steak' for nothing...
I remember reading a few years ago a story in the paper about a sandwich for sale in some upmarket dept store in London. It was a Kobe steak sandwich. Granted, it had the best of salads and garnishes (veuve cliquot sauce or some suchlike....hand-reared baby tomatoes...you get the drift) but when push comes to shove, it was still a sandwich. Two pieces of bread, and a filling.
And all yours for......wait for it..........
£100
I resigned myself at that point to never eating a Kobe steak, except for the unlikely event I would visit Japan (which actually became more likely in 2005 after Celtic signed the best thing to come out of Japan since Kobe steak itself....Shunsuke Nakamura!
).
So anyway, I stumbled on the fact that there were Kobe steakhouses in Florida, and since then I've been drooling at the prospect
Sorry I rambled, it's Friday night and my only company is a fridge full of beers
