An excellent dining experience

For dinner last night I went to a teppanyaki style restaurant that specializes in Wagyū (和牛?) which refers to a type of Japanese beef of which Kobe is probably the most famous. Unless you are a foodie like John and Diana you may not find the next paragraph exciting, but for my foodie friends here goes.
As I mentioned it is teppanyaki style

The chef putting my meal in order

The first course is melon with bites of octopus in a prawn sauce (sorry no picture) followed by a crabmeat salad on avocado.

Crabmeat and Avocado salad

The next course was scallops with anchovy butter on the side- so you take as much of the butter as you like and place it on the scallop which then melts. They also had a soy/ginger sauce but I stayed with the anchovy butter for three of the pieces.
While they are preparing the scallops they are grilling garlic chips.

The remaining scallop- the anchovy butter is on the lower right

Grilling the garlic chips and the potatos

While you eat the scallops they begin to grill two potatos (yes dad they were peeled) and present the steak for your inspection.

Kobe beef- Yes Please!

They then trim the fat off the steak into small steak chips which they begin to cook, when a portion of the fat has been liquified they then begin to cook the steak in that. Be warned that If you eat Kobe beef in any other form than rare the chef may hurt you. Does not matter as that is how I like my steak. When the former fat chips are reduced it leaves only small bite pieces of steak which the chef places on the garlic chips. The steak is accompanied by a dish of chopped onions and garlic in a soy/ginger sauce.Incredible taste sensation.

Potatos in the foreground, the beef/fat chips and the streak itself in the back

Prior to the beef chips being added.
Potatos, Kobe beef, garlic chips

Following the steak course it is time for the rice dish. They start with finely grated garlic seared on the grill; next the garlic is folded into the rice which is being grilled along with finely ground dried fish and then a soy/ginger sauce. It is accompanied by pickled vegtables.

The rice dish being prepared, the grilled garlic and dried fish are in the middle about to be mixed in.

Pickledvegtables

The prepared rice dish with a chopped pickle garnish.

The final course at the table is Japanese Tea and Miso soup. In Japan the soup is served last.

When you are ready to leave your dining area you are brought to a window bar where you look out over the city from 52 stories up. You are served water, tea, and desert. Desert is a creme brulee with sherbet and raspberries.

Desert with views of Tokyo 52 stories below