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  • The Wagyu is the way to go. I'm slowly converting to this beef variant, and the NY cut is good since it's marbleized so it's tender and tasty, more so than a standard Rib Eye or Fillet Mignon. Here, there's an $80 priced 10 oz steak which is perfect. I've had Wagyu at Wolfgang Puck's "Cut" as well as "Flemming's" and this is on par to perfection. If you've never had Wagyu, it's worth trying. I've had traditional Kobe Beef which is more oily rich and a bit too decadent for my palete at times in comparison 'tho really good, much more expensive, so for taste and value, I'd always go with the Wagyu over Kobe. The service was friendly and fast. I also had the King Crab Soup which was zesty and tasty 'tho not a lot of crab in it, it was delicious.
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