What Does the Most Expensive Korean BBQ Omakase Taste Like? - K-Town 

Indeed, A5 Wagyu is way too rich* to be eaten everyday, this same go with Dry Aged Prime Steaks *Richness = Fattiness

Indeed. I love how he responded to the question about "which is better". Most people would jump on saying how superior theirs is to others, but he accepts that some people likes certain things, and is just doing his best for the best product.

Yoshinoya has the same beef....LOL.....

@@MechaEmperor7000 Yep, I really appreciated the guy's answer. As long as it's good and it makes you happy, it's all good.

I See You what are you talking about I doubt yoshinoya has wagyu or hanwoo

Tapping his finger to the beat.

I would a say lucky as they kept showing the same beef trimming clip

fingerbottom stfu white boi

@@yos5177 got em!

@@yos5177 lol stupid ass

And they still under cooked it lullul

Not enough b roll

PFC Conners the best way to travel IMO 👍

On your vacation, spend a little more on food! It definatley pays off Go all out on food, it's worth it 돈과 맛은 비례한다

save up that money PFC Conners coming from a PFC Nguyen! you can get korea pretty easy as a duty station if you talk to your branch manager and fill out a packet they are always looking for people to go to Korea. Unless you are Conus and want to stay Conus, Korea and the surrounding Asian countries are great places to visit and learn about their cultures!

You should look into it. I was the same as you, it wasn't even on my radar a few years ago. Went last year on a whim and am already booked for another trip out this year.

singapore and taiwan is better. believe me.

And also "sooo good"

Beef should taste beefy..he says the same crap for every cut

Take a shot everytime he says it's beefy

You idiots--he says beefy in order to contrast it with wagyu and kobe which are more buttery/fatty but have less of that classic beefy flavor peasants like you are used to.

@@grokker99 Wooooooow😊 "peasants" "2...shay". Am I "in"?😎

Saw your comment, I'm going back home to Chicago after being gone for 5 years and I'm dying for a Italian beef, salivating thinking about it!

@@mnoxide132 where is your favorite Italian beef spot in Chicago?

Seems his vocabulary is a little limited and Drama Lama in his videos a bit too much, but showcases some delicious food..........

same thoughts

Spot on

Philoctetes, But just call me phil. I read that as soon as that happened.

So instead of a seafood restaurant with aquariums filled with live fish, these restaurants hold the vacuum sealed cuts of beef in the tanks to keep it at a safe temperature but still be visible for people walking by on the street...imagine having a walk-in fridge with a giant glass door on the street to entice you into choosing their restaurant.

Keeps them fresh, visually stimulating besides they are easier to catch...............................

@@guerrillaentrepreneur5999 easier to catch ... Hahahaha XD

SliceOfDeath it really is. It’s hard to describe. If you’ve ever had wagyu or Kobe, it’s almost too fatty. It’s beef and you know it’s beef, but it almost loses that steak taste because it just melts. Hanwoo is a little different. It has the buttery quality, but tastes like the more like the highest grade of steak you’ve ever had.

@@thomyi kobe is wagyu

Billy Kwong hence why I said wagyu or Kobe.

when you eat a cut that looks to be 80% fat, you say beefy to let people know that it doesn't taste fatty

aging doesn't make a beef tender you stupid.

He is trying new things...

Gene Lee if you want the best soon do boo, hae omakase, yookaejang, dukbokee, or any vegetable based korean dish korea has the best and the new trend is stuffing everything with cheese. Let’s be real korea quality beef is still bad, pork is awesome but American meat is better therefore Kbbq in LA and NY is the best

@@Calisoju1 So ur saying hanwoo is worse than American Angus?

Pinecone No. 461 no clue haven’t been to a 1 percenters restaurant in Korea so haven’t had opportunity to try hanwoo beef cooked the right way. I’m just talking generally for 20-40 dollar per person kbbq joints not 350 plus omakase tables

@@Calisoju1 you must be joking. if you think soonduboo, yookgaejang and dukbokee are what represents korean cuisine you know nothing about Korean food. all those are soul food/trend following franchised/street food of Korea. you're basically discussing British food with fish and chips rather than something like beef wellington. The cheese everything you talking about are all under Soul food/Fast food category, so don't even pretend you know Korean beef at the same time. 20-40 dollar person for beef means your either having mid grade imported American or Australian beef. Its fairly easy to find hanwoo specialized bbq places in Korean and Hanwoo would cost you around 60-80 per person no matter where you go unless you're going to 1 percenters like the one in the video. Even top grade imported American beef would cost more than 40-60 per person.

The dude said it tastes like "maguro", you know, bluefin tuna.

you know what? wagyu is actually from Korean black cow in Jeju island. and, the best Hanwoo considered in Korea is Chick-So, which has the tiger pattern on it. this cow is super rare. only 3,000 numbers are left on earth. you can eat the Chick-so in S.Korea, but not easy though.

Kwak Andrew I’ve just been called poor by a RU-vid comment

@@nomaanali5622 thanks for the tip

Actually less than $300 a person in a high end restaurant isn't bad. Too rich for me, but these things are relative. And parties of 7 is a really odd number.

2000 for table of 7 is about 280 something per person. That's pretty much what you'll pay if not higher at any high end restaurants in the US, EU, HK, or Japan, etc

Where did you have hanwoo beef? Majang meat market sells the highest grade.

@@oceanrocks at the highest prices, one of them even debated with me about the cut of the meat. Selling a rib eye at rib cap prices.

@@thrivingthegrind6830 But my question is, did you buy it from majang meat market? Because that’s where the highest grade of Hanwoo is found

@@thrivingthegrind6830 can you answer my question please

They already did. Hanwoo is the ancestor of wagyu, Japanese cows weren’t tasty enough so they cross-bred them with Korean cows.

disarchitected in general yes. Maybe the super high end restaurant are better in korea but you could get a high end meat in american or in my case australia k bbq for the the price of a middle end kbbq in korea. However this is only base on my experience.

@@paulusgautama3234 beef in korea is high end and a luxury. korea doesn't have enough land or cows to produce enough beef for the prices to be cheap. you can say korean bbq in american might be more accessible but definitely not better.

@@paulusgautama3234 Dude, have you been to Korea? Even low-end KBBQ in Korea destroys high-end KBBQ in the States.

grokker99 never been to kbbq in states but ive been to korean bbq in korea multiple times and comparing it too australian k bbq, honestly the high end kbbq here are better than the high end kbbq in korea meat wise. Korea simply doesnt have that much good stock of meat unless you’re rich to buy the super high end meat. The side dish is a different story tho.

@@paulusgautama3234i dont think youre going to the right restaurants in korea.

Korean bbq has a different taste than normal steak/meat.

yes.

Could you eat a 16oz Wagyu Ribeye? I think a USDA Prime graded ribeye is much better suited for that. That doesn't necessarily mean American cows are better than Japanese cows.

@@ahjushi87 well said