I ordered the first beef option from the recommendations. The texture was very tender—not the kind of tenderness that comes from processing, but from the quality of the meat itself. You could see the rich marbling, which made it especially flavorful. Of course, the downside is that it can get a bit greasy if you eat too much. The chef who served us was very friendly and spoke excellent English. I personally really enjoyed pairing the beef with pickled garlic — it adds a nice garlicky kick while cutting through the richness of the meat.