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1. Traffic, pan to Aragawa restaurant building 2. Signboard of Aragawa restaurant, pan shot to stairs down to the restaurant 3. Signboard of Aragawa restaurant on the basement 4. Neighbouring restaurants, pan shot to door of Aragawa restaurant 5. Interior of restaurant 6. Picture of cow that won the award of best Sanda cow this year 7. Tables, pan shot to kitchen 8. Chef taking chunk of sirloin out of refrigerator and placing on cutting board 9. Hands taking cling film from chunk of sirloin, zoom close-up of sirloin steak 10. Chef slicing chunk of sirloin zoomed close -up of cutting sirloin steak 11. Containers of pepper and salt 12. Various of chef putting metal sticks into steak of sirloin 13. Charcoal in box 14. Chef taking charcoal out of box and putting into fireplace 15. Smouldering charcoal 16. Various of chef sprinkling salt over steak of sirloin 17. Smouldering charcoals 18. Chef putting steak of sirloin into fireplace, zoom into steak 19. Chef taking steak of sirloin out of fireplace, putting on the plate, taking metal sticks out 20. Chef serving steak of sirloin on the table 21. Close-up of hands slicing steak, zoom into restaurant analyst Masahiro Yamamoto eating 22. Pan shot of medium rare steak 23.SOUNDBITE: (Japanese) Masahiro Yamamoto, Restaurant Analyst "Aragawa serves us not just high quality beef but the way they grill is also superb. They grill steak with respect, and the way they sprinkle salt and how far they grill steak are so delicate. The surface of the steak is crisp and it comes with the savoy smell. It's worth of the price as it's so tasty with mixture of balanced fat and meat, and juice of beef spreading in the mouth." 24. Wide shot of Yamamoto eating sirloin steak 25. Restaurant owner Akira Kazama entering restaurant and talking to staff 26. Certificate of pedigree Sanda cow 27. Kazama looking at certificate 28. SOUNDBITE (Japanese) Akira Kazama restaurant owner: "As we have being looking for the best quality of beef, it brings up the cost inevitably. We could only serve about 25 kilogrammes (55 pounds) out of Sanda cow weight 600 kilogrammes (94 pounds). So there's nothing wrong with it and it is the proper price," 29. Trophy of Sanda cow 39. Building where Aragawa is located, pan shot to fast food restaurant crossed the street 40. Exterior of Yoshinoya, the fast food restaurant known with cheap beef bowl 41. People entering and coming out of cheap noodle restaurant where clients eat without sitting at tables 42. Pan to menu sitting outside of the restaurant. LEAD IN: How much are you prepared to pay for the perfect steak ? The average steak dinner and bottle of house wine at one steakhouse in Tokyo could set you back as much as $500 US Dollars. STORYLINE: A beefsteak restaurant in Tokyo was chosen as the world's most expensive restaurant this year, for the second year in a row. The list was compiled by Forbes.com in association with Zagat restaurant guides. The Zagat data excluded restaurants in the United States. Aragawa is a little steak house which serves Sanda beef, a type of Kobe beef, which can only be found in Hyogo Prefecture, Western Japan. Unlike other three-stars restaurants, Aragawa is located on the basement of the building along with a pasta place and a sushi restaurant, which has a much more modest menu where people can eat for less than 1,000 yen (about 8 U.S. dollars). Food lovers say that Aragawa is a hidden gem. There are only small signs the restaurant outside of the building, and the entrance looks just like the one of the members club. A dish of beef steak starts at 50,000 yen (416 US dollars) but it is rather big portion for one Japanese person, usually two persons share one-pound of a beefsteak platter. You can license this story through AP Archive: http://www.aparchive.com/metadata/youtube/04d98e865e1050c53a277567bdea07e1 Find out more about AP Archive: http://www.aparchive.com/HowWeWork