About
Kings of Kobe - where Wagyu reigns and the burger is king.
At Kings of Kobe, we take Wagyu seriously. Everything else, a little less so.
What Is WAGYU?
"WAGYU" translates to "Japanese cattle" and refers to Japanese breeds prized for their fine marbling, tenderness, and rich flavor.
Kobe beef is one of Wagyu's most celebrated expressions. It's not a breed, but a protected designation reserved for qualifying beef from Tajima cattle born, raised, and processed in Japan's Hyogo Prefecture, a region specifically known for their superb Wagyu cattle. Kobe helped carry the reputation of this exceptional beef around the world, and that legacy inspired our name.
American Wagyu brings Japanese Wagyu bloodlines together with American ranching traditions. The result is deeply marbled, remarkably tender beef with a richness that separates it from an ordinary burger or steak. It's the foundation of our half-pound burgers and the steaks we cut by hand, sear hot, and finish with sauces made in our kitchen.
Its marbling also contains a higher proportion of monounsaturated fat than most beef, although the exact balance varies. Interesting, yes. The reason anyone orders it, probably not.
More Fun Than Formal
Kings of Kobe brings the steakhouse experience to a dining room without the steakhouse attitude. The service is friendly, the portions are generous, and the energy builds as the night goes on. The bar pours strong cocktails, sake, wine, and beer.
There's plenty beyond the beef, too. Giant mozzarella sticks, savory Wagyu buns wrapped in phyllo, rice bowls, salads, and sides have earned their own loyal followings. Our menus change with the seasons, or whenever the boss has another crazy idea.
Come by for a burger at the bar, or bring enough people to make a proper dent in the menu.
Find us on West 42nd Street, between Hudson Yards and the Javits Center. We're open seven days a week for lunch and dinner, with weekend brunch, daily happy hour starting at noon, and an all-day bar menu.