Kobe beef and the assorted other "high quality" japanese beef cuts can be more than 50% fat. actually, the higher the fat content, the higher the price, albeit, very well marblized. here, meat is priced per 100 grams (about 3 1/3 oz), and that amount will set you back from $50 u.s. to well over $100.
if you'd like to approximate the experience before shelling out the big bucks, try sauteing a piece of suet at high heat. salt & pepper to taste. true kobe beef will not be much different.
i understand that u.s., canadian, & australian ranches are recently raising "kobe" beef. how it compares to actual kobe beef, i don't know.