Looks like the meat at Moritaya is "wagyu", so Japanese beef. It's not likely to all be from Kobe, but since as Americans we tend to use "Kobe" where Japanese would use "wagyu", it's fine.

Re: the menus at Moritaya, I'm going to take a stab and say that "Japanese cattle hitting" is tataki, which is basically tartare.
Capital pickles are Kyoto pickles, which IMHO are the best ones around.
"Fin" should be filet. Other than that, while it's computer translation, it's fairly clear. There's sukiyaki, shabu shabu, "oil-yaki", and steak.

But I don't see the 1,800 lunch on their Japanese menu (there are places that like to hide the cheap ones, though).