If you like the finest steak, Aragawa could be one to put on your bucket list — if, of course, you happen to be in the Shinbashi district of Tokyo. You would think the price alone would make it relatively easy to get a table, but think again. It can take months, or longer, to get a reservation. The reason is the Wagyu beef (more commonly known in the U.S. as Kobe), which comes from just one local farm. The process to raise the Tajima cattle is long and painstaking, resulting in the high prices. But one thing is for certain — no one who has ever tried it has said it wasn’t worth the price.