There is something seriously wrong with their meat. It looks great and it's nicely marbled, but it had no flavor. I've eaten a lot of wagyu, I'm in the business so I know a little bit about meat. Good wagyu always has a deep, rich flavor, even if it is not overly marbled. This beef did not have that. Also, the fat didn't melt, since wagyu fat tends to melt at room temperature you notice it starting to get pretty oily if you let it sit out for a few minutes. They brought our order out quickly so I had some pieces sitting out for a good 45 minutes and they never started to melt. Even on the grill, the fat barely melted, they was no drip and it remained hard. The flavor was just a little off. They also took some pretty big liberties with the naming of the different cuts, all yaki niku restaurants do this and if it's good enough beef, then it's no big deal. But calling a chuck tender "karubi" is pushing it a bit. I've easily had yaki niku 3 or 400 times in Japan, even including some awful all-you-can-eat joints, this was one of the worst. The prices are high and the portions look smaller than the weight they list on the menu, didn't have a scale but I do have a pretty good eye for meat weights. They have some major problems with their genetics and/or feeding if this was any indication of their beef.