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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.

Had you been here before the menu got revamped? I live a few doors down and this place held so much promise, yet for food it has been pretty poor every time I've gone. We gave up, settling for just beers. I've had the burger a couple times and when I had it, it was a little overwhelmingly large. I'm tempted to go try it again.

The servers are pretty nice, but it seems a bit of a clusterf*1k. It is totally unclear what to do if you get there at like 4 or 5pm. Order from the bar? Wait for staff? Generally there are 3-4 servers just chatting at the bar.. I think you're supposed to order from the bar so that's what I do now (after waiting 10 minutes or so a few times), but not sure.

Here's hoping it gets good!

@bwallach Thanks for your input.

Without letting this devolve too much in to a semantic argument there are those (such as the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) and the Japanese Wagyu Registration Association) who would argue that if is not grown in Japan it is not true Wagyu. I don't necessarily subscribe to this but do feel that it is the other factors beyond breed alone that go into developing the cattle for table that have always differentiated domestic and Japanese Kobe beef to my palate. The feeding of beer and whiskey mash and sake massages (although this is mostly for show) plus an immobile life contribute to the flavor. I am curious if you employ these techniques? Also you mention that it is the only Japanese Kobe "allowed" outside of Japan. Allowed by whom?

As for the nature of the fat I don't think the health implications are going to be as much concern as juiciness for most of the AHT readership but I do find it interesting that grass fed beef, which is also high in mono saturated fat, has never made for particularly tasty burgers in my opinion. Maybe burgers are just not supposed to be healthy.

I am interested in your company, do you have a website we can visit or could you refer us to some of your other clients?