Best beef I ever had was prime rib at the Volcano, Hawaii cafeteria with plastic tables and chairs.
Second best was in Florence. Porterhouse kinda cut with a salt crust.
I'll dry age my own beef one day like I've been threatening, and it'll be a damn good cut. But I'm not paying thousands. The Hawaii and Italy ones were memorably kickass and perfectly affordable. Sometimes the Japanese are just plain goofy.