My waiter Hirose was one of the best waiter's I have come across. He was polite and friendly, right from me standing outside looking at the menu. He went through the menu slowly, explaining all the different cuts of beef, Kobe being the best, which is what I chose.
However, this being my first taste of eating A5 Wagyu in Japan, I was left somewhat miffed, 'Where was this melt in your mouth steak, I heard all about?' Without blowing my own trumpet, I have had better normal fillet steak cooked by me for less than a 1/4 of the price and 3 times the quantity! I am wondering if this famous Wagyu is all it's cracked up to be. As my journey through Japan continues, we shall see. As someone said to me before, it's not necessarily the actual meat that matters, it's more how it's been prepared or cooked before you eat it.
My next reviews will tell me if I was taken to the cleaners or not at this particular restaurant or not. I've always followed a golden rule, which I seemingly ignored; never go into the first place you see and always look for locals in the place.
