your door. Japanese A5 Ribeye & Striploin—snow-like marbling, buttery richness, melts at first heat Kobe Beef Filet Mignon & Ribeye—the real deal, certificate included Miyazakigyu Striploin—Japan’s most awarded steak Hokkaido Snow Beef—clean, delicate, elegant finish Olive Wagyu & Takamori Drunken Wagyu—ultra-rare flavors you won’t find anywhere else. American Wagyu Ribeye, NY Strip, Filet—bold beef flavor with heavy marbling, built for high-heat searing Thickness options range from 1″ classics to 2″+ tomahawk-style monsters. Simple salt and hot cast iron (or binchotan) is all they need. No fancy words required: these are the best steaks on the planet. Choose your cut, fire up the pan, and eat.