We paid about €120 for two 120-gram portions. In other good restaurants where we had Kobe beef before, it literally melted in our mouths and was cheaper. This time, we ended up with two mediocre steaks:
The cheaper one—if you can use the word "cheaper" for this place—was clearly overcooked, which was obvious even in the photo. By the time it arrived, it was already cold. It was chewable, but the flavor was weak.
The more expensive one was better, but I’d only compare it to a standard ribeye or striploin that I could buy in my local steakhouse for five times less. Unfortunately, it wasn’t even close to what you expect from genuine Kobe beef. I suspect it wasn’t even Wagyu, just some cut from cows in Kobe.
The staff was friendly, but they forgot to bring the rice that was supposed to come with the set. We had to remind them.
