That steak would have to be at least 40 oz for me to even consider it and at the point I think it’s prime rib not steak. $6/oz is the most I could spend even for something crazy and they are probably serving a 24 or 26 oz steak.
Truth
That, and the super-crazy-expensive dish can make the crazy-expensive dish seem more reasonable. “Yeah, I paid three hundred dollars for a steak, but I didn’t get the thousand dollar steak; that would have been crazy!” That’s certainly part of the reason to have expensive wine on the list.
After reading the first few posts, I was under the impression that the restaurant was trying to pull something, but then some of the links offered by other posters swayed me.
(1) The 275 tomahawk is not listed as Wagyu; the 1000 gold tomahawk is Wagyu. A good chunk of the upcharge is the cut of meat itself, not just the gold leaf.
(2) Based on the picture, the gold tomahawk has more than a little gold on it. It’s encased in gold leaf. There is no way, an ordinary diner gets that served to them and think, “yes, this is perfectly normal.”
Not the type of restaurant I’d like to visit, but I don’t think they are doing anything “wrong.”
My main experience with Kobe Beef was at a restaurant where we ordered one 2 oz serving “just to try it” but the kitchen made a mistake (or were extraordinarily generous) and made a 2 oz for each of us (3 people). They served the extra to us with their complements. We are very happy to go to this restaurant as repeat customers.
It says in the linked story
I’m interest in the role of the police in this situation, assuming that a customer is not simply trying to abscond. Surely it’s not the role of the police to simply enforce payment of whatever the restaurant demands in a situation where there appears to be a bona fide dispute over the amount due? Isn’t this a matter for the civil courts?
You (the general “you”) do have to be careful as to what is labeled as “Kobe.” If it was priced at $20-$60/oz, then it was probably the real deal. If not, then it’s probably some American-raised Wagyu. I’m guessing if what you ordered was 2 oz, then it probably was plenty expensive and authentic Kobe, but just wanted to put it out there that the term can be abused (“American Kobe” or “Kobe-style” is what you may find, although I’ve been to pubs where they serve a “Kobe burger with a beer” for $10, and you can bet that’s not authentic Kobe (besides, why would you want to turn it into a burger to begin with?)
Thinking about it more, it makes no sense for the restaurant to pull this kind of scam. I could see it if the steaks were otherwise the same meat, but since one is Wagyu and the other is not, this is a fairly risky scam to pull. If the diners recognized the mistake and sent the steak back, the restaurant would have lost valuable product.
Also, I’d expect there to be examples of people who did send the gold version back. So far, it seems like the only people who get scammed are the ones who don’t notice until the bill comes.
Let’s just say, we felt like we won the lottery. 
Though, we are more prone to splurge there now, so maybe the house wins anyway.
Someone linked to the menu upthread. The listing for the tomahawk doesn’t specifically say Wagyu but above the various steaks is something about how 99% of the steaks are Wagyu. So it’s quite likely that the ungilded tomahawk steak is also Wagyu. (Also I can’t imagine them having two types of tomahawk steak on hand; seems like an inventory nightmare.)
And if the ungilded one isn’t Wagyu, then it makes the $275 price tag even more ridiculous.
Yeah, the menu says that 99% of their “meat selection” is Wagyu. I’d assume that the non-Wagyu stuff is going into the burger or spaghetti sauce, not being served as a $275 tomahawk-style steak.
Rather than one side trying to scam the other, I’d say the most probable answer is that the server screwed up and transmitted the wrong order. In which case the restaurant should still be covering it.
I am damn near tempted to buy this just to put a postage stamp of gold on something like a hot pocket for an ironic picture after seeing how cheap it is.
Next time I can’t think of anything useful to fill out 5 more bucks to get free shipping, I think I will.
It’s a little tricky to work with. If you separate the gold from the paper backing, it’s very delicate, easily torn and will move around with air currents.
I was already thinking that somewhere, foodies are earnestly pontificating or arguing over which foils properly accompany which foods.
Of course, gold and silver are cheap. If you want to look really rich, you should use Enriched Plutonium foil.
Yeah, gold is very expensive, if measured by the ounce or by the cubic inch. But measured by the square inch, it’s very cheap, because it can be shaped into much thinner layers than almost any other substance.
Slackers. If my pot roast isn’t wrapped in plutonium foil, I’m not even picking up my fork.
Yeah, but that stuff’s pretty high-calorie.
But no nuts?
Sorry. I just couldn’t resist.
No, I’m allergic to nuts ;).