The thing about Wagyu is the thinner the slice the more intense the flavor experience. It's overwhelming as a steak. Sliced transparently thin it dissolves in your mouth and this sensation of beef flavor fills your senses. Thin slices piled into a neutral flavored roll with the saffron infused aioli is very powerful. It is simple without any further embellishment like arugula or etc.
You owe it to yourself to experience it someday! 
I will happily give it a whirl... But not at the standard price... Some of that is just faddy nonsense. Like Gueyducks as an instance... Try buying that in the store sometime... Crazy prices that I will never do.
Now, if y'all want to go on over to the Columbia River and dig em, I will be HAPPY to do that... What a fine time. And you will never get a better gueyduck than the one you get there.
Chaga tea is another... I see that for 90 bucks an ounce and laugh. I can get chaga by the bucket. For free.
As for Waygu, I think it is more a style of raising than it is anything particular to the breed... I can raise up and finish off an Angus about the same way to get super tender heavily marblized meat... Now, that ain't how we do - I don't want my meat pen or paddock raised. Heck, I would rather grass fed with no grain finish... That's all red with very little fat marbling. I like that taste and texture better - Relying on the smoke to make it soft.
That's why I said it would be wasted on me... My palate is made for hearty fare... There has been occasion where a woman has convinced me to go off and sample dainty fare - And that is a good thing. I had a great time most of those times, enjoying the fare and the company.
But I have and always will revert to my hillbilly roots. You can dress me up and put a fancy drink in my hand, and I will like it fine... But tomorrow night I will be stumbling in in my Carharts looking for a PBR in the fridge
I am hopelessly and incontrovertibly redneck AF.
