Every once in a while, I have a conversation with a foodie friend that involves are deciding what food group we've most be able to give up. As someone who really loves seafood (particularly in the form of sushi) and has been known to voluntarily dine on vegetarian food (and is aware of the high nutritional value of vegetables), I reckon that I'd be most willing to give up eating land meats.
At the same time though, not all land meats are equal to my eyes (and taste buds). For example, I must admit to not yet having been blown away by any of the venison that I've had and really don't care much for ostrich meat at all (despite having tried it in various forms, including as a grilled steak and also in hotpots). And while I do get yearnings to eat yakitori every once in a while and do adore the roast goose at Yat Lok, I think that I'd be far more willing to give up eating fowl over mutton (be it from lamb, sheep or goat), mutton over pork, and pork over beef.
In short: beef is my favorite land meat by quite a long chalk; and this especially so if it's genuine wagyu -- that is, Japanese beef! So I count myself very fortunate to have sampled wagyu in Japan, including Shiga Prefecture's celebrated Omi beef at a restaurant in Hikone this past January, and also as part of an absolutely delicious kaiseki dinner at the wonderful Gora Kansuiro ryokan in Hakone a couple of years ago.
It also is no small thing to me that when I get the urge to feast on some wagyu in Hong Kong, there actually are places where I can do so deliciously. Adding to the pleasure is that the likes of Sukiyaki Mori and 298 Nikuya Room actually serve up pretty generous portions of juicy beef flown in from Japan at pretty competitive prices if you go there for lunch. Indeed, even while it's true enough that there were vegetables under them, my friend and I couldn't help but gasp when beholding the sight and size of the meat-covered sukiyaki dish she was presented with at our most recent lunch there! ;b