this guy's expressions are slightly disturbing.

I would actually have chosen the fillet, that sort of marbling is going to give the fillet actual flavour!

Also I wonder if people actually want to eat pieces of wagyu that size.

Tokyo high end beef restaurant break down, variety of trip reports at bottom

http://www.luxeat.com/blog/talk-stea...u-mafia-vesta/

I'm a people, and I believe that it would make me happy.

Fixed the above.

Its pretty difficult to finish a large piece of wagyu. Its similar to trying to finish a lobe of foie gras.

I have paid ridiculous prices for wagyu steaks and yes, I want more.

I never had trouble finishing a big slab of wagyu beef...

Cooked a steak for the wife:




how did I do?

looks like you did okay but your butcher didn't... what cut is that supposed to be? some part of the tenderloin?

Supposedly a fillet steak, but it's from a discount supermarket and it's half the price of a fillet steak bought anywhere else

Unfortunately, its likely from the top sirloin and not from the tenderloin as a true filet mignon should be.

Still, decent job on the cooking. Consider cutting it the other direction when eating.

Had some ok steak tonight


The wine was the highlight but the steak was a 7/10 for this thread with the truffle topping so figured it was borderline post worthy

^ Isn't this place 1 of the best restaurants in the country?

The world.

Damn malice. That’s a serious bottle.

How did you like the French laundry?

Did you ask the waiter for a wastebasket so you could scrape off the contents of that plate yourself?

Like the cleavage shot. Sick you went to FL. Not going to lie, I'm typically unimpressed with the super high end restaurants I've been to but I'm not utilitarian then most. I'd much rather goto a high end steak house than a 3 star michelin restaurant.

Between the inflated wine and inflated partner I knew it had to be a lawyer. Sigh.

Not this. You have a much better chance of replicating a high end steakhouse at home than you do replicating a 3-star Michelin restaurant at home.

Don’t have any interest in replicating a 3 Star Michelin foofi **** I don’t know what is nor will I likely enjoy.

Pics 2 and 3 seem like completely different dishes. Are there 2 steak courses on the tasting menu? Or is pic 2 lamb or veal?


Thanks for posting Malice. Well taken photos.

this thread just got better with the introduction of cleavage

It was amazing. Every dish was very very good, no misses for the 4 of us in ~8 courses. I'd put it slightly behind alinea in terms of experience, but the food was just so good all the way throughout.

I'd put it miles ahead of meadowood though. Sent back the steak with all the gray band obviously. I'm not a lawyer and you simply have no idea what you're talking about, you shouldn't make your ignorance so obvious to the world.

Maybach is arguably the best cab in napa if you aggregate scores/vintages and has one of the lowest markups at FL. So you are blatantly wrong on all accounts, sorry bud. Yes! This is the fun part. Only 1 is wagyu and it's not the one you'd think. Other is lamb.

I would say 2 is wagyu and 3 is lamb.

I would expect wagyu cooked to the temp of 3 to be much different looking because of all the fat that would have reduced out of it and the glistening fat in #2 looks like wagyu.

whoah, at first glance I thought there was nipple making an appearance itt.

food looks good too!

I assume pic 3 is beef because Malice said that has the truffle topping.