My first time to this place was back in January 2011 after it was recommended by a friend. This place is not cheap by any means between myself and two others, the bill came to about $400. But my issue isn't so much with the money as it is the quality and value I expected to get for that price.\n\nI went on the cheaper side by getting a Surf and Turf for $65. It wasn't great and it wasn't bad either. I thought the lobster was actually better than the steak. My friend ordered the Surf and Turf as well and he shared the same opinion: it was just OK. The bottom line is: It wasn't worth $400.\n\nAfterwards, I shared my disappointment with the friend who recommended this place to me. He said Surf and Turf wasn't the way to go and I should've ordered the Wagyu beef or filet. So a couple of days ago, I gave it another shot.\n\nWe went with a group of 12 people. The waiter highly recommended the chef special where you can get three courses but at least two people have to order it. I asked what the difference was between the beef in the Surf and Turf and the one in the special. He said the Surf and Turf was a grade 6 (it was 6 or 7) and the special was a grade 9. So I decided to join two others and placed the order.\n\nWe got three different cuts of Wagyu beef with this combo. There was filet mignon, new york, and ribeye. We asked for medium rare but all three cuts came out as medium. It was pink in the center but all three of us felt that it was overdone. When we compared all three with our friends who ordered just the standalone filet, theirs was actually done just right. Somehow, medium rare for the standalone was better and done correctly but the more expensive one was not. Go figure.\n\nTo say the least, the waiter was nice about it and gave good service throughout the entire time. He took back all three cuts and asked the kitchen to give us new ones. That took about 10 to 15 mins. Once the food came, it came out just the way we asked and expected...medium rare. It was tender and very pink for all three cuts.\n\nNone of us were able to finish all the beef. I think part of the reason was that it was too rich. The amount of oil from the serving dish was pretty thick. We had asparagus, mushroom risotto, and baby spinach as sides so they contributed to the feast.\n\nHere's my bottom line. I gave this place second try and it didn't really make me feel any better. I spent quite a bit more this time...$175 for my meal and the overall experience was just barely OK. I'd never come back here again because I don't feel like it's worth my money. I can easily go to a different steakhouse for $100 in Vegas to get a better value.