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  • First bite of Wagyu.

  • Oh my god.

  • I literally have tears forming.

  • Hey guys, it's Mike Chen.

  • Now, last time I was in Japan

  • of all the delicious things I ate

  • the one thing that left the biggest impression

  • is my meal in Kobe.

  • The A5 wagyu Kobe beef.

  • I mean, I still think about it everyday like

  • every single day I think I dedicate at least 30 minutes

  • just daydreaming and thinking back about my meal

  • that deliciously tender, melty beef.

  • But the thing is, that thing is not cheap.

  • Now I always thought that, "Wouldn't it be great if there was a place

  • that serves Kobe beef, but all you can eat."

  • Because the two things I love,

  • Kobe beef and all-you-can-eat buffets.

  • So this when I was coming to Tokyo, I researched around.

  • Now, there's no way there's a place that's gonna serve you all-you-can-eat Kobe steak.

  • They'd go out of business in a day.

  • Especially if I'm going there.

  • But I did find a place that served

  • all-you-can-eat A5 Wagyu.

  • That's good enough for me. Let's go!

  • They're gonna bring all these meats on this menu,

  • and this whole thing is ¥6200.

  • So about 60 bucks and this is all, A5 Wagyu.

  • So you get beef tongue, short ribs, roast,

  • aitchbone, beef rib roast, rib finger meat

  • tender meat from around the shoulder, couple of beef loins

  • beef shoulder, superior Galbi

  • and then you got a pork short rib, pork belly and chicken thigh

  • which honestly, I don't want it.

  • I think those are filler dishes.

  • They're trying to get you to eat that more,

  • so you wouldn't touch the A5 as much.

  • This is the plate of beef that they bring out to you.

  • 12 different types of meat,

  • and well it's not labelled in English

  • but I can read some of the characters.

  • So you can see the pork and chicken here.

  • And the rest, you can see this is A5

  • Kuroge beef, and Kuroge beef.

  • So just really quick about the meat.

  • Wagyu (和牛) literally means, 'Japanese cattle'.

  • And A5 is the highest possible quality of Japanese cattle.

  • Kuroge (黒毛) is actually a category that includes meats from Kobe.

  • And Kuroge applies to the black cattle

  • which is really the only breed that can reach the A5 top quality beef.

  • And that is identifiable by, look at this.

  • Do you guys see the crazy marbling that's on each piece of this beef.

  • I'll just ignore the pork and chicken, I don't even know why that's there.

  • It's like something invited Dustin Diamond to the cast of The Avenger's party.

  • But look at this, you guys see the crazy, crazy marbling.

  • And it looks like it's almost like half marbling and half lean meat.

  • That.

  • That is what makes A5 so incredibly special.

  • The other thing about this place is that I only have 90 minutes to eat as much as I can.

  • So once I finish this plate of meat,

  • I can start ordering these two at a time.

  • And guys, time is ticking away.

  • I gotta start.

  • First thing I'm gonna start with, this is from the shoulder,

  • this is the shoulder meat.

  • And for grilling, there's charcoal.

  • These, you don't want to cook them too much.

  • This looks more of a leaner cut.

  • Think this is pretty good.

  • Soy sauce.

  • First bite of Wagyu.

  • Oh my god.

  • Now I'm back in Japan.

  • I literally have tears forming right now,

  • from that one simple, little bite.

  • No steak I've ever in my life had outside of Japan,

  • comes even close to comparing with A5 Wagyu.

  • If you want something that literally melts in your mouth,

  • I mean a lot of people say, "Oh yeah my steak melts in your mouth!"

  • No, no, no, no.

  • You want something that literally goes into your mouth,

  • and dissolves into pure, flavourful bliss.

  • This is what you get, when you come to Japan.

  • Next piece, this is the roast.

  • Look at the marbling on this baby!

  • This is about 60% fat.

  • You see all the beautiful patterns?

  • This is what I call a masterpiece.

  • I'd rather hang like this something up in my living room,

  • rather than the Mona Lisa. I kid you not.

  • I mean come on! You can't eat a painting!

  • Oh, this might be I think one of the best...

  • best pieces.

  • And just to maximise time, I'm gonna put down a bunch of meats.

  • Because, each piece is gonna cook in a couple minutes.

  • It's all about time management here.

  • You gotta get all you can in that 90 minute period.

  • I think this is the loin.

  • Believe these are the short ribs.

  • And the rib finger meat.

  • The beef is just, rendering in its own fat.

  • Look at that! You see all the fat kind of dissipating.

  • All that juice is just seeping into the meat itself.

  • This piece is definitely done.

  • Give it just a bit of salt.

  • This is my preferred way of eating this.

  • The juiciest steak, you could ever have.

  • Look how much fat is on this one! ( ͡° ͜ʖ ͡°)

  • I might've overcooked it a bit.

  • I apologize HUGELY for that.

  • Again, a little bit of salt.

  • [muffled] Oh my god.

  • That was my favourite piece so far.

  • There was still a lot of fat on that piece of meat. ( ͡° ͜ʖ ͡°)

  • And the difference when there's more fat on the meat is that,

  • you get such a beautiful, char-grilled flavour in your mouth. ( ͡° ͜ʖ ͡°)

  • There's almost too much for me to handle right now.

  • Like, this is almost getting too much.

  • Let's just keep eating!

  • Even really lean cuts of meat,

  • it's just the most juicy thing you will ever have.

  • Alright, this is the little beef finger.

  • I'm thinking this is gonna be a little chewy,

  • but I can see a lot of fat on this piece of meat. ( ͡° ͜ʖ ͡°)

  • That was amazing.

  • Now it's all getting messed, I don't even know what's what anymore.

  • They all taste so good.

  • But there was a couple of pieces.

  • The first piece I ate, I think it was the roast.

  • That one is my favorite so far.

  • This is supposed to be the superior Galbi.

  • I'm gonna eat all this, I only have this much left.

  • I'm gonna reorder everything,

  • and tell you guys what's the best cut of meat here

  • so you don't waste your time next time.

  • I just gotta get through this first which,

  • is going to be the biggest pleasure ever.

  • I'll tell you right now, besides the chicken and pork belly.

  • Not a bad cut of meat on this plate.

  • Not a single, bad cut of meat.

  • This is the beef tongue. This is gonna cook in like a second.

  • This is so thin, and it's probably the leanest meat on this plate.

  • And it might not be my favorite because I want some fat on my meats. ( ͡° ͜ʖ ͡°)

  • The tongue, it's got an especially nice crunch to it.

  • Although it's not as fatty and juicy as I like,

  • it's got good flavour.

  • This is a few hundred dollars of beef going down the hatch.

  • This is so ridiculous.

  • Whatever I just ate, that was a beef cloud.

  • If beef clouds exist, I just ate it.

  • Alright I'm not happy about this but,

  • gotta cook the chicken and the pork. These filler meats.

  • If they think filler meats can deter my stomach,

  • they got another thing coming. Especially that chicken.

  • I mean, pork belly? I like pork belly.

  • But the chicken?

  • It really has no place to be on the same grill as A5 Wagyu.

  • Like how dare you be in the proximity of meat royalty.

  • Alright I just had so much meat and fat that,

  • I got to eat a little vegetables.

  • Just hit the reset button, you know?

  • Pork belly is good. It's fatty.

  • Really nice, clean flavor. It's juicy and delicious.

  • It's soaked up all the delicious smoke from the charcoal.

  • Under normal circumstances, I would enjoy the pork belly.

  • But not today!

  • It's all about the Wagyu today.

  • And anything that stands between me and Wagyu right now is my enemy.

  • All right, so I started ordering the second round.

  • I got short rib and roast, but the bad thing is I'm filming so it's slow.

  • So I only got 30 minutes left!

  • Short rib and roast.

  • I think the short rib is what I loved the most on the last round,

  • Look at the fat that's on the thing!