> What about Hida? Not as well known in the US but many believe it's better than Kobe beef.

I've had Hida and a few others as well, and found them all to be basically the same. Extremely negligible differences that are similar in magnitude to different servings of the same style of beef.

> Japanese style beef is just different than the types found abroad. Every piece of Japanese raised beef I see in the supermarket here is beautifully marbled with fat and extremely rich in flavor. High quality Australian and American beef are also imported but are used for different purposes and lack the white flecks of fat.

Totally agree, I would never want a full Kobe steak! Way too rich. But for a few bites it is quite good. But still does not beat a good NY strip in my opinion.