I recently met a very nice couple at the restaurant.  They were referred to me by my brother Jon at the Gateway.  He was a very easy going person, much like myself.  His English was very good.  He told me that this is his first visit to a Ruth Chris Steakhouse so if I could make any recommendations that he would order it.  My brother told him that the beef carpaccio was his favorite so he ordered that immediately.  I think I have a better understanding of Japanese taste in food then my brother.  Although he loved my brothers choice he really was taken aback by what I chose for him.  I explained to him that I feel that Japanese really like the subtle flavors in a dish and that is why I made this decision.  Later I chose his steak but this time I went with something that is more American than anything else. “The Cowboy Ribeye” the reason I say this is that most other countries overlook this cut because it’s to well marbled.  I find they prefer filet and sirloins better.  Not that one is better than the other it’s more of a preference and this something I explain to all my guests.  If you’re looking for a very tender cut go with the filet it’s the softest.  If you’re looking for a hearty steak flavor and don’t mind if it’s firm go with a sirloin.  But if you’re looking for a steak that’s juicy and almost as tender as a filet and almost as flavorful as a sirloin you want a Cowboy Ribeye. I can really explain the foods I really enjoy well because I love this cut so much.  All in all Mr Yuyama had a great time and said he would return.  My brother says he comes about 8 times a year.  He mentioned that he would bring me some great gifts when he comes back and that if I was going to Japan to let him know.  He wanted to show me some of the best places in Tokyo to eat.  Man what a great guy to meet.