Upscale Japanese restaurant prices- HolyWTF?!

[JEDI]

Trying to be trendy is expensive:
http://www.noburestaurants.com/new-york/menus/lunch-2/#

$13 for a California roll!?

I'm probably going to get:
Lobster Tempura with Ponzu or Creamy Spicy Sauce $48

glad I make ATOT $


edit:
Wagyu Beef $34 per oz
alternator size please

 

[madoka]

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.

 

[thesmokingman]

edit:
Wagyu Beef $34 per oz
alternator size please

The irony is that that beef is not regulated so they can call it anything and charge anything for it.

 

[JSt0rm]

Thank god you don't have to tip imagine how much it would cost if the restaurants didn't pay the employees.

 

[JSt0rm]

The irony is that that beef is not regulated so they can call it anything and charge anything for it.

They should have a certificate on hand showing the grade nose print and slaughter date.

 

[thesmokingman]

Usually in the US if you see kobe or wagyu, chances are its not real and probably more like angus.

 

[mnewsham]

The irony is that that beef is not regulated so they can call it anything and charge anything for it.

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.

 

[thesmokingman]

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.

You know what's good? When the Bellagio has kobe, roflmao.

 

[Charmonium]

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.

Just 10? Damn, what did we ever do to them. Oh, right.

 

[thesmokingman]

Just 10? Damn, what did we ever do to them. Oh, right.

They sent a bunch of their cattle over to us, then we bred them with our angus... or something like that.

 

[GagHalfrunt]

Trying to be trendy pretentious is expensive:

FTFY

 

[zinfamous]

Usually in the US if you see kobe or wagyu, chances are its not real and probably more like angus.

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)?

 

[Fanatical Meat]

Haha an alternator sized beef reference

 

[thesmokingman]

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)?

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.

 

[zinfamous]

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.

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?

 

[kage69]

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.

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.

 

[thesmokingman]

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?

Wagyu is the breed, and the name refers to the region where its raised.

 

[thesmokingman]

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.

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


yums

 

[shortylickens]

Oh look, its this fucking thread again.

 

[ponyo]

Poor people sticker shocked by normal prices.

 

[Ns1]

Going to nakazawa next week. $150pp +tax/tip/drink

 

[Ns1]

You know what's good? When the Bellagio has kobe, roflmao.

This is how you know it's real.

They track every single carcass: http://www.kobe-niku.jp/en/contents/exported/index.php

 

[smackababy]

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?

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.

 

[EPCrew]

Going to nakazawa next week. $150pp +tax/tip/drink

Have you tried Sushi Zo yet? I think those are my next two to try.

 

[Ns1]

Have you tried Sushi Zo yet? I think those are my next two to try.

Zo is so 2005-2010