In order to create the newest item on their menu, the team of Grill Royal has become the first restaurant in Germany to acquire access to speciality Kobe Beef from Japan. Kobe is a subset of meat from genuine Wagyu cattle, whose production is extremely limited and subjected to strict regulations and government supervision. In order to bear the name 'Kobe beef,' cattle must be certified, pedigreed Tajima cattle (Tajima-gyu), as well as bred, raised, slaughtered and assessed by the Japanese Meat Grading Association in the Hyōgo Prefecture around its capital city, Kobe. The degree of marbling must amount to a minimum BMS (Beef Marbling Score) of 6, following the Japanese grading system. Only when all of these criteria are fulfilled does the beef receive the Kobe beef stamp, shaped like a Japanese chrysanthemum blossom, which is a symbol of the Japanese imperial court. At Grill Royal, chef Michael Böhnke will prepare the meat in different and seasonally varying styles, with a main focus on the classic steak grilled on a lava stone for one or more people, known as the Teppanyaki plate. But also pure and marinated versions of carpaccio, or Japanese-inspired dishes such as Shabu Shabu (thin slices) will be on the menu.