The beef.
While we originally wanted to regret the ribeye from the tochigi prefecture, the staff regrettably informed us that it was out of stock, along with the miyazaki wagyu and the kobe beef. Undeterred, we had the A4 Ohmi Ribeye ($138 for 150g) from the shiga prefecture.
I peeked over the counter where the chef was deftly handling the meat. It was so heavily marbled, that it looked more like fat marbled with lean than the reverse.
Each cut of beef comes naked, both in seasoning and in presentation, the better to appreciate its handsome form.

The pinnacle of beef, this astonishing rich steak is worth trying at least once, just to see what it can be. Tender as butter, a bite holds a universe worth of flavor with a taste that lingers in your mouth. It was luxuriant and soft, flavored with a separate side of burnt ginger dressing in addition to the garlic bits and lime, a delicate essay on the possibilities of raw meat. I request for some sea salt, which only heighten the intense flavours over the top.

But a bite or two later and I’m sated. Sharing a 150g ribeye say, with the table so everyone gets a taste might be the way to go. I personally can't conceive of eating this all by myself.
i used to believe that wagyu beef was never worth top dollar.. but i’m forced to eat my words. no complaints though.