"This represents a level of quality in atmosphere, ambiance, service, uniforms, professionalism, furniture and quality of food products. This would include fresh produce, fresh seafood, shellfish, fresh herbs versus dried, and on and on. The larger part is, of course, the meats. At our restaurants, for beef, pork, veal and lamb, we use a combination of meats with various grades up to prime, and above, as in American Wagyu, Kobe Style Beef and True Japanese 100 percent Wagyu Beef from Japan.

We also feature, from time to time, specialty meats from specific farms throughout the U.S., such as Nieman Ranch, Snake River Ranch, and Mishima Ranch. The word Prime, as stated on one of our menus, is used to bring attention to that specific item only, (in this case, the Ribeye Steak, and the Bone-In Ribeye Steak is by far the fattiest and most flavorful steak to begin with, and it is enhanced if you use a prime product, thus we believe that the Ribeye Steak is truly a prime product at its best.)

Other items where prime meat is used, includes the New York Strip, Porterhouse, Prime Rib, Top Round, Short Ribs, Hanger, and Flat Iron Steaks, as well. Prime Filet Mignon is not used, as the cost is not justifiable, and we believe that the after 20 years of service the taste and tenderness is not any different. It should also be noted that our steaks are both wet and dry aged up to 35 days. "