Kobe beef produces some of the most coveted steaks on the planet. And while hundreds of sports bars offer bargain-priced "Kobe sliders," only a handful of American restaurants have been granted the privilege of selling the real thing. For years, Manhattan's 212 Steakhouse has been New York's plug to Hyogo Prefecture, Japan, where a special strain of Wagyu cattle is bred for their intricately marbled fat. Exceptionally tender and ridiculously hard to come by, authentic Kobe beef lives up to the legend. At 212, a tasting of Kobe cuts—ribeye, striploin, and tenderloin—goes for $205.