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Best Kobe beef?

Ruffio | Jul 25, 2007 11:00 PM

My introduction to Kobe beef came at the old Ginza Sushi Ko where chef Masa Takayama sliced a small sliver of Kobe beef, seared it and then served it on a pillow of rice. Looking at it, I recall saying to myself, "You've got to be kidding"; however, it was a revelation! The flavors just exploded in my mouth and lasted for minutes.

I'm sure it was imported from Japan. Is there anything like this available in LA restaurants today?

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