To some, tender beef simply isn't the most important. I think in Asian countries a tender piece of meat is prized much more than in the US.

You see a similar thing with fish. In most American style restaurants, fish as an entree is cooked to be more meaty -- grilled dried out a bit more. In Asian style restaurants it is kept much more tender and moist, often steamed or lightly seared, if cooked at all (such as Roy's or Nobu's butterfish).

Growing up Asian in the US I can see both sides. I'll enjoy a thick ribeye for it's meaty flavor, for which Costco is fantastic, but also occasionally go for a seared medium-rare to rare filet. If I had the opportunity to have Wagyu or Kobe more I would, but I'm sure that if it were readily available to me I would sometimes choose a regular strip or ribeye over a small piece of Wagyu.