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Posted on 4/4/17 at 11:05 am to PeteRose
I actually just had a full course meal with A5 rated (the highest rating) Kobe beef last month in Osaka, Japan. It was easily the best beef I've ever tasted. It practically melted in my mouth. It was served by an old chef in a little 10 seat restaurant with the grill on the counter. One meat was sirloin, which was life changing. I don't recall what the other was, it was amazing also, but the sirloin was better. The portions were pretty small, but it tasted too good to matter.
The meal building up to the meat was incredible also. He grilled up brocollini, mushrooms, garlic fried rice, abalone, and prawns (which he picked out of an aquarium and pressed them onto the grill with his hands to kill). With 2 glasses of good Japanese whiskey, it ended up costing a little under $200/person. Would do again in a heartbeat.
The meal building up to the meat was incredible also. He grilled up brocollini, mushrooms, garlic fried rice, abalone, and prawns (which he picked out of an aquarium and pressed them onto the grill with his hands to kill). With 2 glasses of good Japanese whiskey, it ended up costing a little under $200/person. Would do again in a heartbeat.
This post was edited on 4/4/17 at 11:14 am
Posted on 4/4/17 at 11:44 am to PeteRose
I had wagyu a few years back at Stella in NO as part of 9 courses...maybe 12. Don't remember. It was good and the most memorable aspect of it was the melting in your mouth sensation as others have said. Was on the company's dime. Wasn't so good that I would pay for it again myself though.
Posted on 4/4/17 at 12:00 pm to PeteRose
Robinson's Meat Market in sunny downtown Rayvegas LA sells Wagyu beef. Or so they say. It's pretty damn good. The strips are better than the ribeyes imo
Posted on 4/4/17 at 2:07 pm to LSUballs
quote:
Robinson's Meat Market
I just saw on their FB page, grade 4 around $35/lb.
Posted on 4/4/17 at 2:13 pm to PeteRose
Had Wagyu in Sydney, Aus when I was there.
It was cooked about Med-Rare. Maybe a little more on the rare side than the medium.
It was really awesome. Neat to try once for the price. But not so good that I would opt into getting it every time.
Great steak. Not great value.
I'd rather have an Angus Filet, Rib eye, Porterhouse, or NY strip on most occasions. But every now and then, for special occasions, I'd likely try it again.
It was cooked about Med-Rare. Maybe a little more on the rare side than the medium.
It was really awesome. Neat to try once for the price. But not so good that I would opt into getting it every time.
Great steak. Not great value.
I'd rather have an Angus Filet, Rib eye, Porterhouse, or NY strip on most occasions. But every now and then, for special occasions, I'd likely try it again.
Posted on 4/4/17 at 2:34 pm to PeteRose
I've smoked 4 wagyu briskets. Good stuff, but prime is right there with it.
Posted on 4/4/17 at 3:17 pm to PeteRose
quote:
grade 4 around $35/lb.
Yea, they had the strips on sale one day for less than $20 so a bought one and a ribeye. It's good meat. I'm not paying $35/lb for it though. Also, the problem with Robinson's is it's either Select or Wagyu. I'd be content with just some Choice.
eta- I just looked at their facebook page and saw this gem
quote:
Man I tell u if u haven't sucked life yet wait until u suck they crawfish there season to perfection and the customer service is great awesome job you guys
Good ole Rayville.This post was edited on 4/4/17 at 3:20 pm
Posted on 4/4/17 at 7:35 pm to KarlMalonesFlipPhone
I think it was Kobe and not Wagyu IIRC. I think Wagyu was a $60 charge and Kobe was a $100 charge. I remember the waiter explaing that Disney was only one of maybe 5-6 places in US that serve Kobe. Mainly because their food corporation has a Disney in Japan to service as well.
Posted on 4/7/17 at 10:01 am to PeteRose
From what I've read, American/Australian wagyu have been bred with domestic cattle so aren't pure wagyu.
The rule on Japanese beef is all kobe is wagyu; not all wagyu is kobe. I have no idea if kobe is really better or not than other wagyu (ohmi, matsusaka, etc), but it is the most famous.
The last article I read said there are only 9 restaurants in the USA that are authorized to sell kobe. 3 of those being in Vegas.
https://www.businessinsider.com/8-restaurants-that-serve-real-kobe-beef-2016-7/#8-teppanyaki-ginza-onodera--honolulu-hawaii-8
The rule on Japanese beef is all kobe is wagyu; not all wagyu is kobe. I have no idea if kobe is really better or not than other wagyu (ohmi, matsusaka, etc), but it is the most famous.
The last article I read said there are only 9 restaurants in the USA that are authorized to sell kobe. 3 of those being in Vegas.
https://www.businessinsider.com/8-restaurants-that-serve-real-kobe-beef-2016-7/#8-teppanyaki-ginza-onodera--honolulu-hawaii-8
Posted on 4/7/17 at 10:18 am to PeteRose
In vegas at Cut, I had a "flight of Sirloin strip" it was really cool, had a small medallion (~3-4 oz) of each dry aged prime, wagyu (american) and true Kobe, all cooked the same way by the same person in the same kitchen, so you could truly objectively compare. While each was different, it also proved to me that none of the 3 were "better" and certainly not worth the Kobe prices
Posted on 4/7/17 at 11:43 am to Napoleon
I'll have to pull out our old menus to see exactly what it was. I do remember the waiter giving us seemingly the full ancestry of the cow tho
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