Is there any cut of beef that's close to Kobe beef?

The problem with you stating Kobe beef is its not a cut of meat. Kobe beef comes from certain cattle raised in Japan. In Canada your best bet will be to find the best quality beef you can. Depending on preference I'd suggest sirloin for a good all rounder, rib eye if you don't mind the extra fat (my favourite cut) or fillet steak if you want the most tender steak you can get. The problem with fillet in my opinion is the lack of fat which ultimately results in lack of flavour plus the price is stupidly high (in England at least)

Do you know what cut of Kobe beef you had in Japan? Assuming budget is not an issue, your best bet will be to find the same cut in a Kobe Style or Wagyu beef. This is available in Canada. Get the same cut as whatever you had in Wagyu beef.

If you have no idea what cut it was, I'd probably start with a ribeye. It's one of the better, more popular cuts (also pricier). For example, Costco has Kobe Ribeye steaks generally. Note, they will be ridiculously expensive.

Stepping away from Kobe/Wagyu cows, look for a Prime grade Rib eye from a reputable butcher. What you're looking for is marbling as close to the following as possible:

Note, you likely won't get that marbling from anything other than a Kobe/Wagyu cow. That said, you can definitely find some good quality beef around Canada. I'd look for a good butcher (not in a grocery store) and start there.

Hello @Huangism and welcome to Seasoned Advice. You may consider domestic wagyu. To get the best, it will still be pricey, but not nearly as much as Kobe. Please see this excerpt from Lobel's of New York .

You Get What You Pay For

All Wagyu beef is not created equal. In Japan, Kobe beef sells at more than $300 per pound. But now Wagyu is starting to be seen in grocery stores and casual-dining restaurants for $30 per pound. This mass-marketed variety of Wagyu will have a marbling score at the low end of the 12-point scale. American Wagyu Beef from Lobel's of New York will score 9 points or higher. More expensive than our USDA Prime, our American Wagyu costs a bit more than $100 per pound (depending on the cut). In terms of quality, taste, and texture, Wagyu and Kobe beef are indistinguishable. If what you're looking for is best quality Wagyu, you should expect to pay $100 or more per pound.

The linked page has a lot more information and more links to additional info. Although this place is in the US, I linked it because of the information available. Performing anther search, I found that wagyu beef is now available in Canada at Loblaws in Toronto and also at Costco (various provinces).

I lived in Tokyo as a US military dependent from 1956-60 and 1963-65. Our military newspaper, The "Stars and Stripes" and the Japanese newspaper, "Mainichi News" (printed in English) ran articles referring to Kobe Beef. The articles stated the cows received little exercise, were given a daily bottle of beer, and were messaged daily in order to ensure a high fat content well distributed throughout the meat. Even back then, the meat was very expensive, but highly prized by beef eating persons. This does not answer your question as to availability, but does explain the midcentury publicized reasons why Kobe Beef was/is so expensive.