In a Queensland first, Fatcow on James St in Fortitude Valley has secured certification to serve authentic Kobe A5 Wagyu beef—one of the rarest and most prized meats in the world. The recognition places Fatcow among just 13 restaurants in Australia, and fewer than 100 worldwide, allowed to offer Kobe beef on their menu.
What’s the Beef?
Kobe beef is often described as the pinnacle of Wagyu. All Kobe is Wagyu, but not all Wagyu is Kobe. To qualify, beef must come from Tajima-gyu cattle raised and processed in Hyōgo Prefecture, Japan, and meet rigorous grading standards—including a Beef Marbling Score of 6 or higher. Every cut is traceable and certified by the Kobe Beef Association.
Only 3,000 to 5,000 cattle a year are designated as Kobe beef, making it one of the most exclusive meats globally. Fatcow’s certification followed an 18-month effort by Head Chef Garry Newton, working with Osawa Enterprises to meet strict requirements.
Owner Michael Tassis has described Kobe’s texture as so delicate it resembles room-temperature butter even when chilled—a fitting image for the melt-in-your-mouth indulgence awaiting Brisbane diners.
Fatcow’s launch allocation is deliberately limited: just 5 kilograms of Kobe beef, expected to last about five to six weeks. Diners can choose from:
| Portion Size | Price |
|---|---|
| 100 g sirloin | $175 |
| 200 g sirloin | $349 |
What Else Is on the Menu
While Kobe beef is the headline act, Fatcow offers plenty more to impress. Seafood lovers are greeted by live oyster and lobster tanks at the entrance—a Brisbane first—while the kitchen sends out dishes like lobster and prawn ravioli with crustacean bisque, seared scallops with smoked celeriac purée, and Oscietra and Kaviari caviar.
The wood-fired grill features five cuts of Black Angus and ten Wagyu options, alongside signatures such as the Wagyu tasting board, the gold-leaf wrapped Golden Fatcow rib fillet, and a Steak & Lobster combo. Desserts include Basque cheesecake, chocolate tart, and lime sorbet, while a 300-strong wine list and extensive whisky selection round out the experience.
About Fatcow and Its Founder
Fatcow on James St opened in 2024 under the direction of Brisbane hospitality operator Mr Tassis, whose portfolio includes several of the city’s most high-profile venues. Designed to impress, Fatcow blends theatre with sophistication: black leather booths, a glowing marble bar, mirrored ceilings, and private and semi-private dining rooms that can host up to 120 guests.
The Kobe certification further cements Fatcow’s position as a destination restaurant in Brisbane—one that combines spectacle, indulgence, and an industry-first milestone for Queensland dining.
Kobe Beef vs Wagyu Beef
While Wagyu has become a household name, Kobe beef is the most exclusive subset. All Kobe is Wagyu, but not all Wagyu is Kobe. To qualify as Kobe beef, the meat must:
- Come from Tajima-gyu cattle raised and processed in Hyōgo Prefecture, Japan
- Achieve strict grading standards, including a Beef Marbling Score (BMS) of 6 or higher and top yield grades
- Be certified by the Kobe Beef Association, with every cut traceable by ID
This sets Kobe apart as the pinnacle of Wagyu—rarer, more stringently controlled, and celebrated for its buttery texture and rich umami flavour.
The Complete Experience
A 300-strong wine list, extensive whiskies, and cocktail program complete the dining journey. The restaurant can seat up to 120 guests, with private and semi-private dining rooms available—making it equally suited for intimate date nights and large celebrations.
Fatcow on James St is more than a restaurant. It’s theatre, indulgence, and luxury woven together. Whether it’s the rare Kobe beef, the freshest lobster in town, or simply the atmosphere of a restaurant that knows exactly what it is, Fatcow delivers a dining experience that is bold, lavish, and memorable.
Published Date 04-September-2025
