How much would you pay for a decent serve of meat? $400?

Once a month Electra House restaurant Level One hosts an intimate beef dinner for 12 people. It’s quite the meal, if you know your marble score from your footy score.

Ahead of the event, head chef Satoshi Kikuchi sources Master Kobe Wagyu beef with a marble score of between nine and 12. “The marble score is the fat gradient through the meat,” says manager Chad Hanson. “Most people are aware that we have Wagyu which goes up to a marble score of nine. [Master Kobe uses meat] well above the marble score of any other Wagyu we can get our hands on.”

The team went direct to local farmers to find the high-end meat. “That’s because it’s all being exported [overseas],” Hanson says. "Kobe is a region in Japan. This cow was originally from there and brought here [to Australia] and bred. It’s ironic that a Japanese breed grown here is all purchased in Japan." It means the restaurant paid export prices for the meat. "Which is through the roof.”

Kikuchi prepares the beef four different ways, Essence of Master Kobe (essence of Wagyu, texturised egg, asparagus and coriander); tataki (seared very briefly over a flame); Aguri Nigiri (Aburi glaze, rice, ginger); and a chargrilled 200-gram piece served with traditional Japanese condiments and sides.

Winemaker Andrew Hardy will serve rare Petaluma wines to match each course.

Soon the restaurant will also be doing vegetarian degustations. At approximately $45 a head they’ll be kinder on the wallet and the average animal lover’s conscience.

Kobe Beef Dinners will be held on July 28, August 17 and September 21. Level One, 131 King William Street, Adelaide.