The teppanyaki chef completed his job within an hour and we felt we're fed. There's always another couse ready before we finished the earlier course. We ordered the most expensive Kobe beef set menu which comprised foie gras and Kobe beef. The foie gras was fried for about a minute on each side and hence the inside was still cold when it was served. For the Kobe sirloin, we demanded for medium rare. It was fried for about one minute on each side but the inside was also cold when served. The plates for serving the beef weren't warmed before and hence the meat placed on them cooled down quickly. I wouldn't expect dinner at this pricey restaurant could be finished just over an hour.
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