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Akita Beef AAAAAA! Supreme beef quality. Lighter than Kobe beef (said one who came from Kobe) Well i rarely eat beef but i can see from my Japanese friend. The foie gras with slim cut of beef is very delicate and profound. Recommended to finish in 1-bite. The big chunk of beef is cut using machine, and heated in 2-3 secs. Before served. The chef carefully selected materials by his own, and taste the frozen beef immediately after delivery to check the quality. He knows his stuff very well. You will have fun talking with him, because he will observe and keep asking what you like and educate you more about fine food! We talked a lot, because my friend and him knows the governor of Akita-ken, who is promoting akita beef. The certificate you see tells you the grade of the beef, the cows origin, the cows father mother, grandfather etc. all AAA grade! I personally liked his original sauce (recipe) for black pepper and fried garlic. With beef steak, the beef fat will literally melt in your mouth! Sticky as the beef is, it is worthy of chewing sessions! Some who rarely eats beef will find usual beef smelly... it is not! This place is known only to real foodie. It is located in the middle of Indian neighborhoods where u least expect to see this fine little restaurant in. Only 2 person operate this place. The chef and the helper (make reservation, preferably in thai or super easy english) Holiday: Wednesday Price: yakisoba beef 420 b Steak 1100+ Foie gras 600+