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Upscale Japanese restaurant prices- HolyWTF?!

Back when I worked for a bank over a summer break, I found a receipt on a co-worker's desk for what is today a $80 hamburger. I asked how that guy could afford to pay for a $80 hamburger and discovered how my co-workers take advantage of the company account. Bastards.
 
Thank god you don't have to tip 😉 imagine how much it would cost if the restaurants didn't pay the employees.
 
thesmokingman said:
The irony is that that beef is not regulated so they can call it anything and charge anything for it.
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Real Kobe beef is only served at like 2-3 restaurants in the country (legally speaking anyway, you can do blackmarket, which has been the traditional method of getting Kobe in the US in the past but it is illegal). Japan only allows like 10 heads of Kobe beef to be exported to the US officially every year.
 
mnewsham said:
Real Kobe beef is only served at like 2-3 restaurants in the country (legally speaking anyway, you can do blackmarket, which has been the traditional method of getting Kobe in the US in the past but it is illegal). Japan only allows like 10 heads of Kobe beef to be exported to the US officially every year.
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You know what's good? When the Bellagio has kobe, roflmao.
 
mnewsham said:
Real Kobe beef is only served at like 2-3 restaurants in the country (legally speaking anyway, you can do blackmarket, which has been the traditional method of getting Kobe in the US in the past but it is illegal). Japan only allows like 10 heads of Kobe beef to be exported to the US officially every year.
Click to expand...
Just 10? Damn, what did we ever do to them. Oh, right.
 
thesmokingman said:
Usually in the US if you see kobe or wagyu, chances are its not real and probably more like angus.
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correct me if I'm wrong, but wagyu is the breed and kobe refers to the prep/rearing, right? (the beer-feeding, daily massaging, diet, etc.)

If so, shouldn't it be easy enough to regulate the breed (not that it is), but the Kobe designation is probably nearly impossible to regulate--unless the Kobe region ever decides to create their own DOCG for the brand (like Champagne, Chianti, etc)?
 
zinfamous said:
correct me if I'm wrong, but wagyu is the breed and kobe refers to the prep/rearing, right? (the beer-feeding, daily massaging, diet, etc.)

If so, shouldn't it be easy enough to regulate the breed (not that it is), but the Kobe designation is probably nearly impossible to regulate--unless the Kobe region ever decides to create their own DOCG for the brand (like Champagne, Chianti, etc)?
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It refers to geography. Each brand of beef is named after its region. Last I read they were trying to get the "names" regulated so to call it Kobe, it has to actually come from Kobe lol. But when you see just plain wagyu, you know its being very vague on purpose.
 
thesmokingman said:
It refers to geography. Each brand of beef is named after its region. Last I read they were trying to get the "names" regulated so to call it Kobe, it has to actually come from Kobe lol. But when you see just plain wagyu, you know its being very vague on purpose.
Click to expand...

right, I knew it was from Kobe, but I always thought that because their breeding and treatment method became so popular, that the words Wagyu and Kobe ended up becoming synonymous, outside of Japan, anyway. All of those regions use the same breed, don't they?
 
thesmokingman said:
It refers to geography. Each brand of beef is named after its region. Last I read they were trying to get the "names" regulated so to call it Kobe, it has to actually come from Kobe lol. But when you see just plain wagyu, you know its being very vague on purpose.
Click to expand...

In my experience, it means it came from Australia.

Actual Kobe is, like someone already posted, kinda rare. All that beer, therapeutic massage and the occasional handjob makes for some expensive beef.

I say skip the beef, try a kurobota pork chop.
 
zinfamous said:
right, I knew it was from Kobe, but I always thought that because their breeding and treatment method became so popular, that the words Wagyu and Kobe ended up becoming synonymous, outside of Japan, anyway. All of those regions use the same breed, don't they?
Click to expand...


Wagyu is the breed, and the name refers to the region where its raised.
 
kage69 said:
In my experience, it means it came from Australia.

Actual Kobe is, like someone already posted, kinda rare. All that beer, therapeutic massage and the occasional handjob makes for some expensive beef.

I say skip the beef, try a kurobota pork chop.
Click to expand...


For some reason I always have room for JDM fried chicken.


yums

IMG_8369.jpg
 
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zinfamous said:
right, I knew it was from Kobe, but I always thought that because their breeding and treatment method became so popular, that the words Wagyu and Kobe ended up becoming synonymous, outside of Japan, anyway. All of those regions use the same breed, don't they?
Click to expand...

It's like champagne and sparkling wine. One "has" to be from the Champagne region in France in order to be (according to silly food laws) called Champagne.
 
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