This is Mie prefectures wagyu is typically black, well marbled and aged, and yes it is worthy of its value. By the way, T-bone is not the usual cut in Japan and is not common, or rare to find. This beef was succulent and was cooked over charcoal. /more to come on the cooking/

http://mesubim.com/2014/01/11/wakadin-steak/
http://e-wadakin.co.jp/en/aboutus.html