Alexander’s Steakhouse Of San Francisco, Kobe Beef Delicacies Abound

Flower power, vegan lifestyle love, existential meaningful relationships, pick up after your doggie laws and more, San Francisco is just one great place to be.

We love it like crazy.

So, speaking of the vegan lifestyle, that clearly has to be a feature article of the future.

Alicia Silverstone would be proud of us.

But for now, just for the moment (speaking in a whisper), can you tell us where we can get a delicious juicy steak in San Francisco?

Good. Thank you.

The tasty site smiles with knife and fork in had (with some steak sauce on the side), “Another Japanese-focused steakhouse, Alexander’s dry ages its Omaha prime beef for 28 days, as well as offering imported and domestic wagyu from nine Japan prefectures. Its small plates go much further than Caesar salad, offering duck egg chawanmushi and charred octopus, and if you really want to go all out, you can sit at the $300-per-person chef’s table or the $248 “study of beef” dinner for seven very meaty courses. When it’s all said and done, there’s also complimentary cotton candy at the end.” article, photo credit

Twenty eight says. Impressive.


We’re glad you are going to pick up the tab.

So we’re going to eat away. Let’s explore some more.

Knocking at the door of the source, welcomes, “Alexander’s Steakhouse features a meticulously curated beef program with emphasis placed on highlighting small farms from the US, Australia, and Japan article, By ZhengZhou – Own work wikimedia

Our Beef

Alexander’s Steakhouse features Greater Omaha Prime beef, dry-aged for 28 days resulting in unmatched flavor and texture.  Imported and domestic wagyu also play a prominent role on our menu as we offer Japanese beef from nine prefectures.

Hyogo Prefecture: Kobe City Beef

Alexander’s Steakhouse is one out of only a handful of restaurants in the US that has been certified and licensed to serve Authentic Kobe beef by the Kobe Beef Association in Japan.”

That truly sounds like sizzling, dripping heaven.

It’s time for an analysis. At the informative site they share with praise, “Executive Chef Marc Zimmerman offers a fine dining interpretation of a Modern American Steakhouse with hints of Japanese influences throughout our menu. Featuring classic cuts such as Ribeye, Bone-In New York and Filet Mignon, to sustainable seafood, our signature Hamachi Shot and the largest variety of Wagyu Steak in the U.S. (we feature 11 types of Wagyu). We also highlight dry-aged steaks and offer the finest and most luxurious products available including two tasting menus and an award-winning wine list designed by Wine Director David Menses. A full bar featuring some of the most unique specialty cocktails created by our Bar Manager Ray Guzman is a great way to begin your evening here at Alexander’s Steakhouse.”

They certainly have their fans. Here are some reviews found there as well.

  1. What an AMAZING experience. We have luckily had the opportunity to try some amazing steakhouses across the country and our experience at Alexanders was hands down the best. From the greet at the door by Joe to our food and service by Yahir and David the Somm all the way to when we walked out the door was perfection. Thank you Alexander’s team for the best dining experience of our life!!!!
  1. Had an Exceptional food experience- Alexander’s educated us on Wagyu – Kobe meats Japan and US techniques. Joseph worked magic at last minute to change reserve from 4 to 7…. We’ll be back
  1. Wonderful! Incredible! Delightful! Every detail was attended to by the staff- Exceptional Service! Very welcoming, friendly, but never obtrusive, and accommodated our requests, e.g., uni served on the side instead of in the salad. Innovative and tantalizing menu. Each course was beautifully presented and our steaks were prepared perfectly to order. An amazing dining experience- the finest steakhouse in the Bay Area! We look forward to returning again!

We love that they feature a very special type of beef, known in some culinary circles as a wonderful delicacy.

Kobe Beef – Another Japanese Delicacy

By Daniel J Liptak  

Travelling around the world has been much simpler in this age with the help of A380s and the monorails. Barriers of communication, traditions, cultures, ethnicity and a lot of those borders that had been stereotyped to several tribes and people have been seen to disappear with the passage of time. We now enjoy the diversity in the thinking, the lifestyles and one aspect that we really adore is the increasing taste and variety in food.

Long before the advent of innovation we did not think beyond baked bread, sausages and vine but now things have changed with advancement in time. We enjoy several cuisines like, Italian, Chinese and yes the Japanese. Like always the Japanese have made sure that they take their products and make an identity of its own. Their efforts have not been feeble even in the farms they have put up especially to add to their produce of the world famous Kobe beef.

Kobe beef as in Japanese is the name given to the meat produced by breeding a black range of Wagyu cattle especially in Tajima according to some of the most strict traditions and practices of their own ancestors that have been preserved to give the same quality to date. Kobe beef is also referred to as Kobe niku (niku meaning meat) that comes from the Kobe cows. Kobe beef is the world famous Japanese beef, known to make some of the finest Kobe steaks, patties and burgers and ground hamburgers.

Kobe beef can be easily distinguished among any other types of meat or beef due their wonderful flavor, soft and tender feeling, and a really thin fat covering that gives it a marble like texture. This variety of meat is available in most well reputed marts and shops as it is a bit costly compared to the local meat that we have access to. The only reason adding to such high prices is that it is extracted from some of the world’s finest breeds of cattle that are raised like kings and fed with delicacies. The expenses that add up to the cost of the Kobe beef include proper dietary food and beer so as to stimulate the appetite of the Wagyu cattle of Tajima. And other expenditure includes the services in keeping them physically fit and active by giving daily massages which help in relieving muscle stiffness and therefore seem to be the major reasons for such tender meat.

The original Kobe beef is said to have some quality standards which the Japanese cattle breeders have to fulfill. Some of them are as follows:

» The cattle should be born in Tajima, Hyogo Prefecture only
» Be fed by the same farms from where they originate
» The beef should be of a virgin or bullocks to ensure purity
» Processed in slaughter houses in Hyogo Prefecture only
» The BMS (marble texture) ratio is to be at least level 6
» Meat should of high quality cattle weighing less than 470 kg

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