Kobe beef tartare
 

Holy shit that was good!

I'm seriously thinking about how soon I can get back there to eat some more. Fuck the toast points, next time they can just park a bowl in front of my chair.

I had kobe beef once...they didn't have the price on the menu so I assumed it might be around 40.....turned out it was over 70 dollars for it....

I couldn't understand the hype about it until I ate the leftovers the next day.

Kobe is the best and damn expensive

Had some Kobe Beef last night...as part of a scrumptious food and wine tasting menu.

Price for two = over $400.

It was crazy delicious, and totally worth it though... :2 cents:

ADG

I''ve had a Kobe beef burger before and I wasn't all that impressed.

But the tartare that I had tonight...I almost licked the plate and if I didn't think I was being ridiculous, I'd walk back to the restaurant for a 2nd helping now. It was THAT good.

Kobe and Wagyu are really nice & tasty indeed

In burgers it is a waste and well just silly. Good burgers get their taste from not only quality meat such as some prime chuck or perhaps sirloin (I like chuck) and at very least 20% added fat. Kobe just does not have the proper mouth feel nor the fat to pull it off. Sort of the same as comparing steaks I guess. I personally do not get why people are so enthralled with a fillet as a steak when it has hardly any flavor compared to a rib eye or again a sirloin (preference to rib eye steak with bone in).

I am OK with tartar but if given the choice and especially if dealing with kobe. I would give preference to having it as a carpaccio. Never was a super fan of adding egg, capers, anchovy, and other seasonings when going raw. Now a carpaccio of just sliced meat, a mustard sauce, and perhaps a bitter green salad with some parmesan curls just kicks ass if the beef is of fantastic quality like Kobe or more commonly Wagyu is available.

This thread makes me hungry

im hungry now

That's just crazy aristocrat mentality that paying more for same thing is just vastly superior. I'm glad the self hypnosis works for you though..

Yet it is not the same thing. The texture of the meat as well as the fat content are entirely different, same can be said of the taste.

Would the same logic apply to a store bought tomato purchased in winter versus a home grown or farmers market tomato that was vine ripened and purchased in summer.

no seriously, its totally different. maybe you should try it sometime.

i would go for tuna tartar instead, but i wouldn't turn down the beef :)

If eating at McDonald's and drinking screw top jug wine suits your taste, and you can't tell the difference between that and fine cuisine, enjoy it! :thumbsup

BTW, that's not what I eat everyday, but on special occasions I don't mind to splurge when I can afford to, and believe me, I can discern the difference.

ADG