Ive had Kobe and liked it a lot. But I didnt have it as steak. Ive been told the flavor is too delicate to serve as a steak and broil or grill. I had it shabu-shabu style at a place on Ginza in Tokyo. Paper thin, dipped in boiling water for a few seconds and then with a really excellent dipping sauce. It was amazing looking meat, incredible marbling but not the steak type experience from something like a porterhouse.