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Just a quick note as the man who sells this restaurant their Kobe. As opposed to American Wagyu, it is 100% Akaushi Kobe. Japanese origin back 40 generations. No cross breeding. Its is grown out in Texas but it is the only true Japanese Kobe allowed outside Japan. Its a 80/20 blend but the fat because of its pure breeding is mostly mono saturated fat which is much healthier that a good 80/20 chuck but the way it renders takes some getting used to on the chefs part which may explain why some come out fatty and some not. There is not a better Kobe available in the United States that approaches this quality and relatively manageable price.