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  • Service considering it was near closing time when we arrived (9pm on Friday) was good. Not exemplary, but still good for 2 waiting staff members dealing with three groups with one being a large party. Since it was also near closing time the Yorkshire pudding isn't as warm anymore, still good though. I eat the thing nearly cold during lunch time when I come here and I am happy with it. I ordered a 10 oz wagyu rib eye Chicago style medium rare and my friends ordered a 20oz Black Angus porterhouse. What happened was there was an issue with the vent system in the kitchen that time and should the chef make my steak Chicago style it will make it very smokey in the restaurant so I told him it's fine not to make mine Chicago style. In return he upgraded my friends' steak from Black Angus to Wagyu (w00t). Thanks Chef! The steak when it came out was so tender that considering they forgot to give us steak knives immediately we made do with the butter knives. It still cuts cleanly though it with not much effort. Comparing the porterhouse cut vs the rib eye cut. I didn't really taste much difference nor feel the texture to be any different. However, I didn't eat near the bone which I think would've tasted better. For a tiny 10oz and the fact that it was 9pm and I was really hungry already, the meat was rich enough to satisfy my palate and I came out feeling satisfied meal wise. However, there was one thing that was nagging on me during the meal. Like something was missing but I couldn't put it while I was at the restaurant so I wasn't able to tell it then. Though the waitress dealing with my table and the large party was busy she wasn't t really able to ask us during the time. On my way home is when I remembered. I didn't get too much of the savoriness of the meat that I was expecting from a wagyu class meat. Maybe Paradise's wagyu isn't as fatty and not marbleized enough. Or maybe because I ordered medium-rare or because of the cut I ordered (if it's because of these I hope someone comments back and tells me what level of doneness or cut I should ask for). Regardless I didn't get that burst of fat glistening on my tongue feel that I got when I had wagyu back in the Philippines. Sorry about the not so perfect review chef.
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