Ahem, while Japan is definately a top destination for beef, there is a reason why Japanese travellers flock to Korea to eat yakiniku.

My best experience with this dish dad taught me to love has been in the SW agricultural heartland of Korea. There is a somewhat hard to find but renowned beef specialist in Damyang just outside of Gwangju that serves amazing Kobe style meat.

And their preferred starter is an equally amazing steak tartare adjusted to the Korean love of spiciness. I got the impression they only serve this on slaughter days to ensure absolute freshness. Add a glass or two of soju and the typical Korean side dishes and life is bliss ( until the bill comes ).