I had this last week at Abode in Santa Monica, and thought it was some of the best beef I've had outside of the Kobe region of Japan. Doesn't leave that greasy film in your mouth, just pure beef flavor. I've researched it and was told it is the only pure Wagyu program in the United States, and pretty much everywhere else that sells "American Kobe" is really just an Angus x Wagyu cross.
A few other foodie friends in the area have told me they have seen it around at Michael Mina, and the Clift House in Northern California. And Koi and Sage in Los Angeles and Orange County. Has anyone else seen this beef, it is like butter!!!