re: Surprised to learn that a supper club has opened in Baton Rouge

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In all seriousness, I’ve been told the menu has Japanese Wagyu beef. That’s pretty awesome if so..

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I’ve never seen a restaurant in the United States, much less BR, have real deal highly marbled A5 wagyu like you’d see in Japan, so don’t get your hopes up. I’ve been to some nice steakhouses in NYC, Dallas, and Atlanta, and I’ve paid $50-100 an ounce for “wagyu” from “so and so prefecture, Kobe, Japan” on several occasions only to get something with basically zero visible marbling. I’m convinced that it’s not attainable in the USA or restauranteurs are getting screwed and passing it along to the consumer