”Wagyu” is the type of cow used to make Kobe beef. You can only call it Kobe if it comes from Wagyu cows in Japan using Kobe methods. If you import cows (which is hard to do) and make your own Kobe you have to call it Wagyu. Just like Champagne technically is ONLY made from champagne grapes grown in the champagne region of France. Everything else is Sparkling Wine but we call it champagne anyway. I have don a lot of reading on Kobe/Wagyu beef and Kobe experts have even liked the flavor of this better. It is still hella expensive and I will say was just WONDERFUL! The “crack” when you bit into it with the thin char of fat, the creamy texture, the juicy beef bloody goodness, mmmmm. BTW – if you like your meat burned, skip this because I doubt any self-respecting chef will ruin a piece of pricey meat for you to cook it into shoe leather. This was meant to be served medium rare. If you don’t like that, they will gladly serve you something else. It’s like people that want to put soda in their 20 year old scotch. I want to kick them with my pointy Princess shoe but that is another story.
COFFEE. I usually don’t drink coffee because (a) I like coffee but it doesn’t like me and (b) I really don’t want the mean coffee monkey on my back, beating me on the head with foot long cocoa beans each morning with renewed vigor. A slave to a monkey and a bean lest my head ache, my mouth dry up and I get all jittery. Sounds like withdrawl from crack thank you very much and I will pass. However in this case I have probably downed at least 1 ¼ bottles of wine all on my own so I need some caffine to get me stumbling to the bus awake. Then there will be a ton of water I need to drink as well.