Fatcow joins one of the world’s most exclusive culinary clubs as Queensland’s first certified Kobe beef restaurant
One might only dream of experiencing melt-in-your-mouth Kobe beef in Japan, or in high-end cities like New York or London. However, as of today, Brisbane locals have the chance to sample one of the world’s finest cuts of protein from Fatcow on James Street. Here’s what we know …
From deep in the mountainous Hyogo prefecture of Japan comes authentic Kobe beef, exclusively from Tajima-gyu cattle. In this region, the cattle live stress-free lives, with the only stress being the specific criteria required to earn Kobe certification. The beef must achieve a marbling score of 6 or higher on Japan’s 12-point scale, contain perfect color and brightness ratings, and come from cattle weighing between 230-470 kg. Representing more than 150 years of passed-down Japanese tradition, this magnificent morsel has evolved into a global symbol of culinary luxury. And with luxury, comes strict distribution regulations, where fewer than 100 restaurants worldwide have had the honour to serve this delicacy to diners.
Limitations on distribution have not been the only factor stopping restaurants in Australia from lapping up the possibility of having Kobe beef on the menu. The Australian Government only lifted the 17-year importation ban of Kobe beef in 2018, so it has been practically impossible to source.
But here we are, as of today, Fatcow on James Street will join those exclusive restaurants, signalling a new era for Queensland’s culinary scene and further situating Brisbane on the fine dining map. The Tassis Group, the hospitality masterminds behind restaurants Rich & Rare, Fosh, Opa Bar + Mezze, Massimo Restaurant & Bar and Fatcow has worked hard for more than 18 months of hard work to make this rare culinary opportunity a reality, with owner Michael Tassis claiming that “bringing authentic Kobe beef to Brisbane represents months of dedication and partnership with our Japanese suppliers.
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“We’re honoured to be the first Queensland restaurant trusted with this massive responsibility and excited to offer our guests this once-in-a-lifetime culinary experience.”
The menu elevation will be led by head chef Garry Newton, who has played an essential role in shaping Fatcow into one of the country’s best steak locations. Garry is no stranger to cooking meat, with a strong background in pubs and restaurants across Queensland and New Zealand, including a range of highly acclaimed steakhouses, he is well-equipped for this new task. Fatcow plans to offer two options of Kobe beef on its signature steak menu, 200-g and 100-g Full Blood Kobe Wagyu from Hyogo prefecture in Japan. Positioned on the menu alongside other premium cuts including wagyu sirloin, 800g T-bone, 200g Denver MB9+ and the decadent Golden Fatcow – a 300g rib fillet topped with gold leaf.
Kobe beef launches at Fatcow on James Street today. Head here for bookings.