Two years and 15 more visits since my last review proves in my mind that Cut is the Pantheon of steak.  \n\nThe Kobe steak sashimi with spicy radish garnish is a perfect way to sample the high quality of the beef.  The fat literally melts in your mouth.  Their take on a steak tartare with herb aioli is equally good.  A modern redo of a classic.  Finally, the bone marrow flan is to die for.  (I really like the veal tongue but don't want animal activist to think I'm heartless).\n\nNow the beef.  This is a true steak lovers paradise.  All of the steaks are beautifully aged, trimmed.  All are prime and above.  All steaks are at least partially grilled over charcoal for the perfect bitterness.  The steaks:\n\n-  Illinois corn fed aged 21 days - Good beef flavor.  Bone in cuts are better.\n\n- Nebraska corn fed 35 days - Deep beef flavor. Very nutty.  Strong umame.  Not for everyone but outstanding if you like very good aged beef.  The rib eye is the top pick.\n\n-  American wagyu - Truly outstanding.  Tender and buttery.  The cuts are small but with the incredible richness, more than enough food.  Do not order this beyond medium rare or it dries up and is a waste.  The rib eye is the most flavorful cut.\n\n- Australian wagyu - Wow. Nuff said.\n\nFirst time visitors should try the tasting of new york sirloin.  It offers an outstanding selection and gives the opportunity to try different super grades of beef.\n\nFinally, the braised short ribs deserve special mention.  If you want something different, this is it.  It is Indian spiced so a bit different but absolutely fall of the bone tender.\n\nI have never tried their sauces, toppings, or sides.  Naked steaks are best to me.\n\nThe wine list remains extensive.  Prices are good.\n\nTo those wanting the absolute best in beef, Cut is without a doubt it.