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!