I have eaten at Wakkoqu in Kobe (the one near the shinkansen station), & now would like to eat at Wadakin in Matsusaka.
From my research on the Net, the consensus is that Matsusaka has a stronger "beefy"
taste, whereas Kobe has a more subtle "foie gras-like" taste.
I thought that the loin steak at Wakkoqu was, subjectively, the best I've ever eaten, & this is
from a carnivore's perspective. (I much prefer steak to sukiyaki, shabu-shabu, or beef
sashimi, either as teppanyaki or sumiyaki, and of course no more cooked than medium rare.)
Can you even use the term "better" or is it an "apples & oranges" issue?
Also, could one say that other Japanese wagyu, such as Omi, tops the other two?
Your opinions are welcome, before my trip to Japan in November....