It ‘twas my birthday, and I thought I was deserving of doing something spectacular because I haven’t had a decent break between work and school. So, I reserved a table for my folks and I at a (what seemed to me) relatively high-end restaurant. Prior to my booking, I made sure that I could afford the average price of a meal there.

I was willing to splurge a little, so according to my calculations, I was willing to spend around $75 per person.

Checking the menu online, there were no prices listed. In my mind, I thought the prices couldn’t be that high, or so I thought.

We arrive at the restaurant, take a seat and are given the menu. Somewhat relieved, the prices were around the range I was thinking of (main entree avg price of ~$50). Applying the cost of a single beverage and appetizer per person, I was basically right on point of paying $75 per person.

Once the appetizers arrived, we were asked what we would like to order as our main dish. My parents ordered a steak and a pasta, and I was also craving a steak, but since I have never been to the restaurant, I asked for the waiter’s recommendation of their choices of steaks. Once he gave me the lowdown of what he suggested, my parents remind him that it was my birthday.

As soon as he found that out, he told me that their was an off-the-menu listing of steaks from different countries that was just shipped a couple of days past. He gave me a brief introduction of everything that came in and from where, and there was one that stuck out to me the most. Shipped from Kobe, Japan was A5 Wagyu Beef (aka Kobe Beef).

Tasting such a sought out food item was actually on my bucket list. And to have the Kobe Beef originate and shipped from Kobe, Japan was unheard for me at the time.

I didn’t rationalize the cost; I only rationalized the opportunity along with the fact that I was celebrating. So, why not just order it?

I ordered it.

12 ounces.

The waiter said that it would take a bit longer to prepare because it wasn’t a regular menu item.

Prior to this, the best steak I had was from a Gordon Ramsay restaurant in Beverly Hills. My expectations were high.

My steak comes out on a hot white rectangular platter. Seeping out its juices from all corners. The aroma was so pleasant that the surrounding tables were peeking in.

It was so tender that when I almost put no pressure on both my fork and knife, yet it was sliced with ease.

I took a bite, and it immediately tasted extraordinarily different from anything other steak I have had the pleasure to partake eating. After the ease of that first slice, I basically was able to eat the rest with just using my fork.

I don’t remember what the percent of marblization, but I do know it was high because I, naively, complained about it. I figured if I was going to pay such a high price for it, I should get my fair share of meat over fat.

The bill comes, and I nearly paid $20 per ounce for it.

I was setback $350 that night.

There’s a saying that says, “If the menu doesn’t list their prices, then the items are probably too expensive.”

I suppose I was able to take a step further with that saying by not even having a menu that listed the item nor its price.