Sadly this was our last meal here. The way I feel right now, I want to give this experience one star, but I won't. This place has been open under a year. We were there for their soft opening - Day 1. Their 1st review on Yelp is from me and so far we've visited them about ten times. We live on Ocean Blvd in downtown Long Beach. They are within walking distance. We love their food, the service, the banter with the chef/owner and did everything possible to uplift this spot. We want to support a local place that's not a chain. We always order what's suggested, their specials, and high priced items. Dinners here cost us on average $150-$200. As usual, we ordered lots of specials, including a promotional cocktail. Soba noodles with duck was excellent, uni hand roll exceptional. Monkfish liver karaage delicious. White gem box outstanding. We wanted to finish our dinner with the Wagyu Skirt steak. You'll see in the picture the beautiful marbling. Grilled beautifully to a medium rare. About 8-9 slices. One slice - couldn't bite through it or chew it, second same thing, third, fourth....... You'll notice in the picture that our best efforts with our god-given teeth were a waste of time. The steak was not chewable. I'd swallow it whole, but wagyu is too rich for that. I let the server know that we couldn't eat it. Chef/owner Takahashi was gracious enough to come out and talk to us. Gave us a lesson in different types of cuts of Wagyu. Different price levels. Went on a bit about what this type of steak is and closed with "I will not be able to take it off your check". What a total shock and disappointment. I don't really care to be taught about steak when I can't chew it, eat it or swallow it. The duck in the soba noodles also didn't melt in our mouths, but we could chew it and it was rare and it was eatable. This wasn't! I have had dinners on six continents. From street food to Michelin star restaurants. I know what any cut of meat is suppose to taste like and look like. This was either sourced, stored, sliced, or cooked incorrectly. It's not personal, nor did we blame anyone. This happens in every kitchen, every night, in every type of a restaurant. Mistakes and accidents happen. It's ok. How you handle a situation is a difference between a happy customer who keeps coming back or biting a hand that feeds you. We've been feeding chef Takashi, but tonight we got bitten. We are not returning. And a $26 dollar skirt steak will now cost thousands because we will give our money to other local spots. Very sad. read more