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Aug 29, 2008 10:16 AM


Just asked this q on the recent Cut post, but probably better to separate it out. Who has best kobe or like product. worth splurging on and eating in a restaurant setting?

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  1. Exilekiss, who has been on a serious restaurant rip for the past few months, wrote up a place in Rolling Hills called, The Steak House. It's been on my list but have yet to get there... If I recall, the atmosphere is a little spartan, but if you're all about the quality of beef, then this might do...

    The Steak House
    2933 Rolling Hills Rd, Torrance, CA 90505

    1 Reply
    1. re: bulavinaka

      thank you, great link, great review by exilekiss, gots to go.

    2. What about that steak house in Little Tokyo, specifically in Honda Plaza (same complex as Sushi Gen)? I haven't yet tried it. Is it called Kitzuna Steak House?

      Anyone care to share their experience?

      3 Replies
      1. re: J.L.

        No, no, no! The steak house across from Sushi Gen is overcooked choice beef at best.

        1. re: cls

          Thanks for the warning! Do they tend to overcook even if you ask for rare?

          1. re: J.L.

            Didn't ask for rare, although sometimes I do when I know a restaurant will overcook (Taylors comes to mind) It's a moot point because the quality of the meat was so sub par.

      2. Kagaya in Little Tokyo.

        It's either Australian or American Wagyu -- served with the shabu shabu dinner set.

        In my opinion, Kobe (or Wagyu) beef is best enjoyed in shabu shabu, as opposed grilled in a big hunk of steak. Ick.

        5 Replies
        1. re: ipsedixit

          Others may enjoy it, but eating (essentially) boiled steak is not exactly my cup of tea.

          Small pieces on a hot surface (a la teppanyaki style) is the way I like it done... Which reminds me of Garden Grill at the New Otani (now called the Kyoto Grand) Hotel in Little Tokyo.

          Also, I've never been, but Yatsuhashi in Little Tokyo sounds promising for teppan-style beef also.

          1. re: J.L.


            I'm not so sure it's fair (or right) to compare shabu shabu to "boiled steak". With shabu shabu the beef is sliced so thin and cooked, or "swished", so quickly that it really reminds me of eating well-cured prosciutto.

            1. re: ipsedixit

              I am well aware of shabu shabu rituals - my parents practically forced it upon me since childhood (which is perhaps why I says it's not my cup of tea). "Boiling" is a word I use to invite differing opinions (thanks for biting my hook).

              It's a matter of semantics... No matter how brief a time the beef is heated, there is no dispute that the heat is provided by hot water, yes?

              1. re: J.L.

                I'm not really quibbling with your use of the word "boil". Rather, I think it's inapt to compare shabu shabu meat to "steak".

                1. re: ipsedixit

                  Ah, so we're talking cuts of beef? In that case, I completely agree with you that steak and shabu shabu cuts are totally different.

        2. Hi la tache burger,

          Thanks. :) The best preparation of Japanese Grade A5 Wagyu Beef (from Hokkaido) that I have had, would have to be at Urasawa. While you get plenty of other dishes there, the 3 portions of A5 Wagyu I had with Chef Urasawa were absolutely outstanding! (^_^) If you enjoy it enough, I'm sure you can ask Urasawa-san for an encore of the Wagyu Beef. :) (Here's my review if you're curious:

          As bulavinaka said, for a very affordable cut of an entire steak of Grade A5 Wagyu from Kagoshima Prefecture, Japan, I thought The Steak House's A5 Wagyu Filet Mignon was wonderful. Note however, that Tangbro1 tried their NY Strip and said it was too fatty. Also, there's really nothing else "fancy" or "upscale" about The Steak House. If you just want to try the beef, then that's fine (just a warning). :)


          Urasawa Restaurant
          218 N Rodeo Dr, Beverly Hills, CA 90210

          2 Replies
          1. re: exilekiss

            Urasawa does have excellent beef, and on each of my visits there, Hiro-san has served it. Usually shabu shabu style and also slightly seared, sushi style.

            BUT I still would have to say the "illicit" beef that Nobu-san had back around 2002-2004 was EVEN BETTER.

            1. re: J.L.

              The best GA5 Wagyu I ever had in L.A. was a part of the chef's table omakase at Kiwami. The beef was marinated in soy vinaigrette before slightly seared and sliced sashimi style. Blew my socks off. The next time it was stewed in sweet sake and soy sauce. Again I left the restaurant sockless.

              Incidentally the chef's table omakase at Kiwami has got to be the greatest sushi deal around. $100 flat and it's always 20+ courses (7-10 cooked dishes and 10+ sushi dishes). That's an astonishing average of around FOUR BUCKS per course for things like Alaskan King Crab, firefly squid & GA5 Wagyu! And the man Katsuya Uechi himself is making your meal at his private sushi counter apart from the main dining room. Can anyone think of a better dining deal/experience than this in the country?

              11920 Ventura Blvd, Studio City, CA 91604

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