Such intensity would seem to explain why Kobe beef is so expensive.

He uses many exotic ingredients, such as truffles and Kobe beef.

Kobe beef has not been available in the US since early 2010.

"Kobe beef is fat and too soft," she said.

Kobe beef has different gradings according to fat content.

Meats here were generally very good, especially the special one Saturday night of Kobe beef.

"Today, it's the same people interested in heirloom tomatoes and Kobe beef."

The restaurant ages the Kobe beef for 21 days to enhance its flavor and tenderness.

A filet mignon special of Kobe beef at $65 led the parade.

Because Kobe beef can be so rich, a little goes a long way.