14Book the real thing with a local guide at your side. Every tour seats you at a registered Kobe beef restaurant or counter, with pairings, neighborhoods, and reservations handled for you, so the melt-in-your-mouth bite you came to Japan for is the one you actually get.
The choice comes down to how much of the day you want in a stranger's hands. Guided tours pair the meal with shrine walks, sake tastings or market stops, while street-food and teppanyaki formats suit different appetites and attention spans.
Answer a few quick questions and the page picks the tour that matches your trip.
Your best matchSuits couples, friends and solo travelers who want a small group day with sake and a chef's counter lunch. All ages can join.
The only one that pairs a teppanyaki counter lunch with six sake tastings, a souvenir cup and ice cream.
Your best matchA good pick for culture lovers, couples and families who want calligraphy, a tea ceremony and a Kobe beef yakiniku lunch in one afternoon.
The only tour that combines calligraphy, a tea ceremony and Kobe beef in a restored old house.
Your best matchWorks well for couples and travelers short on time who want a calm shrine visit, pottery and a steak lunch in three hours.
Shortest full itinerary: shrine, pottery shop and a steak lunch with four homemade sauces in three hours.
Your best matchBest for food lovers who like to cook. You make sushi and Kobe beef shabu-shabu yourself, and private groups can book.
The only hands-on class, where you slice fish, shape sushi and cook Kobe beef shabu-shabu yourself.
Your best matchBuilt for solo travelers, friends and families who want many small bites, including a Kobe beef skewer in Chinatown.
The lowest-priced option, with more than ten tastings and two drinks already covered.
Your best matchMade for cruise passengers and families arriving at Kobe or Osaka Port, with a private minivan, sake, beef and Arima Onsen in one day.
The only port pickup with a driver, sake tastings, a tailored lunch and Arima Onsen footbaths in eight hours.
Your best matchSuits day trippers based in Osaka who want Mount Maya views, brewery stops and a Kobe beef lunch in one long day.
The only tour with the Mount Maya ropeway and both a beer and a sake brewery visit.
Your best matchA private eight-hour day for couples and families who want the city sights at their own pace plus an A5 Kobe beef dinner.
The longest private day, ending in an A5 Kobe beef dinner course with a drink included.
Your best matchGood for private groups and food-first travelers who want gyoza, ramen, Akashi-yaki and Kobe beef at local spots.
The only private walk covering beef, gyoza, ramen, Akashi-yaki, pork cutlet and sweets in one afternoon.
Your best matchBest for first-time visitors who want certified Kobe beef explained and three Nada brewery museums after lunch.
The only one that teaches you to spot real Kobe beef, then takes you to three brewery museums.
Your best matchFits couples and families who want a private half day of Kitano, the harbor and a Kobe beef meal with help ordering.
A guide who picks the restaurant, reserves your table and helps you order the Kobe beef.
Your best matchIdeal for travelers who want a licensed guide's full history of Kobe beef and a private, customizable route through Kitano.
A government-licensed guide and a fully private route you can tailor, with the beef billed separately.
Kobe: Premium Kobe Beef & Sake Tasting Culinary ExperienceFrom $206 /personCalligraphy Lesson, Tea Ceremony, & Kobe Beef Lunch in KobeFrom $175 /personHidden Kobe: Kobe Beef Lunch & Local Japanese ExperienceFrom $167 /personKobe：【Private】Create & Savor Sushi & Kobe Beef Like a MasterFrom $200 /personKobe Kobe Food Tour: 10+dishes with Kobe BeefFrom $102 /personKobe Port: Private Sake, Beef & Hot Spring TourFrom $751 /groupOsaka: Kobe Scenic & Sake Brewery Tour with Kobe BeefFrom $594 /groupPrivate tour in Kobe with beef dinnerFrom $450 /personKobe: Private Food Tour with Local GuideFrom $282 /personKobe: Certified Kobe Beef Lunch and Nada Sake Brewery TourFrom $149 /personKobe Beef & Cultural Highlights: Half-Day Private ExperienceFrom $313 /groupKobe Beef Dining Local Food Tour with Licensed GuideFrom $206 /personNine ways to eat it in Kobe, from street skewers to a counter seat. Pick by appetite, time and how much walking you fancy.
The easiest way in. A student guide leads you through the market arcades and Chinatown, and the Kobe beef skewer is the one to remember.
Nada first, then a chef's counter seat where the beef is grilled in front of you. You leave with a sake cup and photos your guide took.
Your guide shows you what makes real Kobe beef real before you eat a 120 g steak, then takes you east to the Nada breweries by train.
A private hands-on class where you learn the criteria for recognizing Kobe beef, then cook it. Runs in English or Japanese.
A private ten-hour day that pairs a beef lunch at a local favorite with the Mount Maya ropeway and both a beer and a sake brewery.
Calligraphy, a tea ceremony in a restored house, then beef cooked yakiniku style at the table. Pickup included, four hours door to door.
Shrine, pottery shop, then a calm lunch with four homemade sauces. Three hours, and infants join free without a meal or seat.
A government-licensed guide plans the route around you: Kitano's old Western mansions, the harbor, then the teppanyaki counter of your choice.
A private 3.5-hour loop through Kitano, the herb park and Chinatown, ending with the option of a beef meal at a local restaurant.
The tour starts in Uozaki, a few stations east of the center, at the Kiku-Masamune sake brewery museum. There you see traditional barrel-making and the massive brewing tools, sample six kinds of sake, try sake-lees ice cream and keep an original sake cup.
From there it moves into central Kobe: a walk through Ikuta Shrine with stories from your guide, then a reserved counter seat at a teppanyaki restaurant, where your premium Kobe beef is grilled in front of you.
The last stretch is a short stroll through the covered arcades of Sannomiya, close to the station for your train back.
The guide takes photos during the day and sends them to you afterwards, so the counter seat can stay camera-free.
Choose a date first, then check what Kobe looks like that week. Cherry blossom and autumn foliage weeks fill the best counters three to four weeks ahead, so book early if you travel in those windows.
Compare the tour styles before you commit: a food walk with ten-plus tastings, a certified beef lunch with Nada brewery stops, or a private day with calligraphy and tea. Some tours pick you up, others meet at a fixed spot near Sannomiya.
Pay through the booking platform and you get free cancellation up to 24 hours in advance. On the private licensed-guide tour, the booking is not final until a guide accepts it, so check your messages before you plan the rest of the day around it.
Your confirmation shows the meeting point, usually a short walk from JR Sannomiya Station. Brewery tours that start in Kobe include the train fare between Sannomiya and Sumiyoshi, so keep a little cash for the ride back at the end.
Aim to reach the meeting point ten minutes before the start time. Tours run on tight schedules, a group can leave without latecomers, and some restaurants may seat other guests if you arrive more than 15 minutes past your time.
Most reviewers credit their guide by name, saying the stories and history made the whole day.
Several first-timers did not expect to love seeing their own name written in kanji at the calligraphy lesson.
Many wished they had tried Kobe beef sooner, calling the first bite well worth the hype.
This half-day keeps you out of the crowds. A professional teacher shows you how to brush your own name in Japanese calligraphy, then you whisk your own tea in a restored old house before lunch is even on the table.
The beef arrives yakiniku style, cooked at the table with traditional dishes like oden on the side, so the meal doubles as another taste of Japanese home cooking. If you want hands-on culture alongside your beef instead of a shrine walk and a counter seat, this one fits.
Seats are small-group sized, so book today and hold your date with free cancellation.
Green marks the lowest price. Prices per person.
Small-group tours may include other participants alongside you, which keeps the mood lively at the counter. The Hidden Kobe lunch and the licensed-guide dining tour run privately for your party alone.
Teppanyaki counters expect smart casual: neat trousers or a simple dress and closed shoes. Leave shorts, tank tops, sandals and perfume at the hotel, since strong scents crowd out the beef's aroma at a close counter.
Chefs cook high-grade wagyu to medium-rare so the marbled fat melts into the meat. Ask for it rare and the fat stays firm, which is why the grill men will steer you right.
Tours run in ordinary rain, often moving under Kobe's covered shopping arcades. When a typhoon warning or a transit suspension hits, the tour is canceled for safety and you get a full refund or a rescheduled date.
You can cancel up to 24 hours in advance for a full refund on these bookings, so reserving a seat early costs nothing if your plans shift.
The certified lunch and brewery tour covers about 4 km of flat streets between Sannomiya and the Nada breweries. Wear comfortable shoes for every stop, and keep voices low at shrine visits like Ikuta.
Mention allergies and dietary needs when you book. The certified lunch tour cannot switch its lunch to a vegetarian meal, one market food tour cannot handle vegan, vegetarian or gluten-free diets, and venues with one shared kitchen may decline guests with severe allergies.
Sake tastings on the brewery tours are for guests aged 20 and over, and ID may be requested; younger visitors receive a non-alcoholic treat instead. Children under 18 need an adult with them on the Hidden Kobe lunch tour.
Most tours meet the guide on foot near Sannomiya Station, in the middle of Kobe's beef district. A few, including the private licensed-guide tour and the student-led food walk, offer pickup, so check availability when you book.
Most of the day is paid for before you arrive. The extras:
Arrive on time. One steakhouse can give your counter seat to waiting guests if you run more than 15 minutes late, and tour groups depart promptly with no refund for a missed start.
Nobody tips in Japan; a word of thanks to the chef after the meal is the customary gesture. Tour listings mark gratuities as optional for a reason.
A 120-gram steak that melts on the griddle, in a city where the real thing is easier to fake abroad than at home. The stakes: whether the detour is worth it, how to spot the real thing, and how to lock a seat.
Book lunch, not dinner: the same certified beef, easier seats, and courses that run 20 to 50 percent lighter on the bill.
Check for the bronze statuette at the door and the chrysanthemum mark before you sit down.
Cancel a guided tasting 24 hours ahead for a full refund; a same-day no-show can cost the whole meal.
The first slice arrives while the chef is still working the iron plate, seared on one side and still steaming on the other. That is the moment the argument settles itself.
Kobe beef carries so much finely marbled fat, and that fat melts at such a low temperature, that the meat dissolves the instant it hits the palate. People who eat it on a guided meal keep saying the same thing afterwards: tender beyond expectation, and worth the hype.
The price is not theater. Certified Kobe beef comes only from purebred Tajima cattle born, raised and harvested in Hyogo Prefecture, makes up less than 0.2 percent of all beef eaten in Japan, and takes an extra two to four months on the hoof compared with standard wagyu.
Scarcity like that has a number on the menu.
Private tour with Take: sake museum visit, then a Kobe beef lunch. My best food experience ever!
A steakhouse meal costs more than most dinners in Japan. What you get for it is a small, rich, unhurried course, and the marbling does the filling.
The fear every first-timer carries is paying top prices for a lookalike. In Kobe itself, the checks are ones you can run standing up.
Look for the small bronze statuette and the registration certificate at the restaurant's entrance: designated venues display both to prove they are authorized to handle genuine Kobe beef. The graphic trademark of the certification is the Japanese chrysanthemum, the prefectural flower of Hyogo, stamped onto every certified carcass.
At the table, ask for the 10-digit ID. Every calf of Tajima lineage gets an ear tag with that number, and a tracking certificate at your seat reveals the animal's lineage, birthplace and certified status.
In Japan, crossbred beef cannot legally be labeled Kobe beef; in some countries abroad, it can. That is why the words matter more on a menu at home than here.
Only purebred Tajima cattle born, raised and harvested in Hyogo Prefecture qualify for the name
In the United States, crossbred cattle meat can legally be sold as Kobe-style beef
Certification needs a yield score of A or B and a meat quality score of 4 or above
One honest alternative: plain Tajima beef from the same bloodline, uncertified, lighter and less oily, and no scam at all.
Three shapes of day cover nearly everything on offer. The full teppanyaki course puts you at an intimate counter where a chef grills certified beef on an iron griddle with minimal sauce.
The street-food style market walk trades the seated meal for small, grab-and-go portions, like a Kobe beef skewer eaten on your feet. The brewery pairing adds the Nada sake district, where museum visits pair tools, films and tastings with the meal, and live brewing shows through glass at one working brewery.
Most guided days run four hours, with half-day itineraries from 3.5 to 5.5 depending on the stops. About an hour and a half of that is the seated beef course itself; the rest is sightseeing folded around it.
Which shape fits depends on the rest of your day: your appetite, your timing, and how much sake you want alongside the beef.
Teppanyaki is the purest first taste. A chef sears the steak on a flat iron griddle in front of you, with little beyond salt in the way.
Yakiniku flips the roles: you grill the cuts yourself over the grill built into the table, dipping each piece in sauce, in a looser and more social setting.
Sukiyaki simmers the beef in sweet soy broth for dipping in raw egg. Good for vegetables and tofu, but the heavy broth masks exactly what you came to taste, so most chefs say keep premium Kobe out of the pot.
Order it medium-rare, not rare. The abundant fat needs enough heat to render; served rare, it stays waxy and unrendered. Salt and fresh wasabi cut through the marbling better than sweet sauces do.
Portions are smaller than a Western steakhouse: 100 to 150 grams for a dedicated steak meal, 50 to 70 in a multi-course menu. The density of the marbling fills you up anyway.
And when the chef asks about rice at the end, say yes: the garlic fried rice is made on the same griddle in the beef's own rendered fat.
Short on time, the three-hour shrine-and-lunch stroll covers Ikuta Shrine, a pottery stop and the meal in one morning.
Want the story as well as the steak, the 5.5-hour deep dive does something the others cannot: the guide explains the certification rules, the grading and the Tajima bloodline before you take the first bite, settling the authenticity question inside the meal itself.
Prefer grazing over sitting, the market crawl spreads ten or more tastings across the arcades and Chinatown.
A 120-gram certified steak with the grading explained first is what the 5.5-hour day buys you. The tour this page leads with is the Kobe: Certified Kobe Beef Lunch and Nada Sake Brewery Tour, with a registered restaurant for lunch, train fare to Nada included, and tastings at three brewery museums.
| Check | Why it matters | Our pick |
|---|---|---|
| Certified restaurant | Keeps lookalike beef off your plate | Lunch is a 120 g certified steak at a registered Kobe Beef restaurant |
| Duration | Decides how much of your day the beef takes | 5.5 hours including the ride out to Nada |
| Included meal format | Teppanyaki counter, yakiniku or street skewer | Steak lunch set with soup, salad, rice or bread and coffee |
| Extra stops | Turns a meal into a day | Three Nada brewery museums with tastings for ages 20 and over |
Match the format to the question you came with: proof, pace, or variety.
The calendar decides more than you expect. In cherry blossom season and the autumn foliage weeks, teppanyaki counters and certified steakhouses book out three to four weeks ahead, and the most established names fill a month or more in advance.
A few top venues open their books two months out, so set a reminder if spring is your window.
Lunch is the slot locals recommend. The same certified beef comes off the same grill at midday in smaller course portions, at roughly 20 to 50 percent less than evening menus, and lunch seats stay available when dinner counters are full one to three weeks ahead.
Dinner in Sannomiya also adds an evening service charge from 5 pm to 9:30 pm, and sides that come bundled with lunch sets have to be ordered as higher-tier courses at night.
On public holidays, most steakhouses and guided tours run normally, though venues that normally close on a holiday Monday shift the closure to Tuesday. New Year week, December 31 to January 3, is the exception: schedules diverge, some flagship counters open late on January 1 and a few levy a holiday surcharge.
The detour is smaller than it looks on a map. The JR Special Rapid runs direct from Osaka Station to Sannomiya in 21 minutes without a transfer, and from Kyoto Station in 52 minutes on the same line.
From Osaka, a local Hanshin train also reaches the Nada brewery district directly in 20 to 35 minutes.
Now the honest counterpoint, because you deserve it. Certified Kobe beef is sold across Japan and abroad, certified identically wherever it appears, and a diner in Osaka or Kyoto is just as likely to find a quality designated restaurant as one in Kobe.
If all you want is one steak, eat it where you are staying.
What you cannot get in Osaka is the day around the steak. In Kobe, the meal sits inside a city with shrine walks, a Chinatown and a sake district an easy train ride east, and eating it here makes a story you keep telling afterwards.
If you would rather not think about trains at all, the Osaka: Kobe Scenic & Sake Brewery Tour with Kobe Beef runs ten hours with round-trip transport, Mount Maya by ropeway and a beef lunch at a local favorite, from pickup to drop-off.
The dress code at a certified teppanyaki counter is smart casual, and it is enforced at the door more often than travelers expect. Neat trousers or a simple dress and clean, closed shoes get you in. Shorts, tank tops, T-shirts, sportswear, sweatpants, hats and flip-flops do not.
Leave the perfume at the hotel. Colognes, scented hair products and fragranced cosmetics are barred outright at high-end counters, because artificial scent crowds out the delicate aroma the whole meal is built around, in a room where the chef is standing a meter away. Brewery visits with wooden kura floors carry the same discouragement.
One more thing about the shoes, and it cuts the other way: shrine thresholds, tea rooms and tatami spaces need shoes off at the entrance. So the ideal pair does both jobs, easy to slip off, sturdy enough for city streets, with clean socks underneath.
High-end counters run on advance reservations, and most have only a handful of seats, so groups especially cannot rely on walking in. A few venues do take same-day phone bookings or accept walk-ins with a queue; a couple of others are reservation-only.
When an online form rejects a foreign country code, use the restaurant's official alternative route or pick another venue, never a made-up Japanese number, and only let a hotel act as your booking contact if the hotel explicitly agrees.
Your workable routes are a hotel concierge, email, or an English-language booking platform. Some counters offer dedicated booking help in English, Chinese or Korean. Solo diners take note: many platforms only let parties of two or more book online, so counter venues that take singles are worth hunting for.
Counter venues that accept single diners are worth hunting for before you book
Step aside or eat at the stall, then hand your wrappers back to the shop
At the counter itself, the choreography is simple: tell the chef how you want the steak and mention dietary limits before cooking starts, wait for the chef to serve each piece, save long chat for the pauses between flames, and keep the phone flash out of the chef's eyes.
Tipping is not customary in Japan; thanks and conversation stand in for it.
Trains run late, typhoons roll in, and a reservation book is unforgiving.
The protective window on guided days is short: tours with a pre-purchased certified beef lunch allow cancellation up to 24 hours ahead for a full refund, and walking tours run in ordinary rain, shifting into covered arcades or indoor venues when the weather turns.
A typhoon warning cancels the tour, not your money. When an official storm warning or a transit suspension hits, operators cancel walking tours for safety with a full refund or a rescheduled date. The same alerts suspend JR, Hankyu and Hanshin trains and the brewery facilities, so a storm day closes the whole city anyway.
| If this happens | What happens then |
|---|---|
| Cancel 24 hours or more ahead | Full refund on tours with a pre-purchased certified beef lunch |
| No-show on the day at some steakhouses | A fee of 100 percent of the meal cost |
| Arrive more than 15 minutes late at one counter | Other guests may be seated ahead of you |
| Typhoon warning or transit suspension | Walking tours cancel with a full refund or a rescheduled date |
The restaurant terms are stricter, so read them before you book direct. Same-day no-shows can cost 100 percent of the meal, one counter may seat later guests ahead of anyone more than 15 minutes late, and several venues treat a 30-minute late arrival as a cancellation.
If a train delay is coming, call ahead, and the seat usually survives.
Families fit, with one caveat. There is no blanket ban on children at Kobe beef counters, but rules vary venue by venue: family-oriented places welcome babies and children, while upscale counters commonly bar ages five and under or limit the counter to children six or seven and up who order an adult course.
Halal Kobe beef exists in Sannomiya. One steakhouse there serves fully halal-certified Kobe and Kuroge wagyu with halal-only tableware, utensils and teppan grills, and the main Kobe store of a well-known teppanyaki chain offers a halal course with dedicated dishes, though the venue itself is not certified.
Vegetarians have a harder road: food tours in Kobe cannot accommodate vegan or vegetarian diets, and a certified beef lunch tour cannot swap its lunch, so look instead at yakiniku venues with plant-based sets alongside the beef.
Allergy note worth knowing: several teppanyaki kitchens cook everything on one surface with shared utensils, so venues may decline a booking from a guest with serious allergy symptoms.
At the Nada breweries, tastings are strictly for ages 20 and over, and wheelchair access varies: one brewery museum has a step-free entrance, accessible restrooms and a staff-assisted elevator, while one guided beef-and-sake tour is not suitable for wheelchair users.
Steak houses cluster around Sannomiya Station, and four neighborhoods sit within a quarter hour's walk of it. Ikuta Shrine lies 11 minutes to the northwest, the hillside Kitano district of preserved foreign residences 14 minutes north, Nankinmachi Chinatown 14 minutes southwest, and the old Foreign Settlement 12 minutes south. A half-day builds itself.
In Chinatown, genuine Kobe beef comes as street food: steak skewers and beef sushi sold by the piece near the square, plus steamed beef buns and fried croquettes. Eat it standing at the stall or step aside, since eating while walking counts as poor manners here, and hand your wrappers back to the shop.
Sake is the natural afternoon. The Nada district ships a share of Japanese brewing history so large that Edo-era cargo boats carried most of the capital's sake from these ports.
Three major breweries link in about 2 kilometers of walking, standard tastings often come free, and between October and March the brewing season fills working kura with the smell of fermenting rice.
To stitch beef, Kitano mansions and the harbor into one story with a local, the Kobe Beef Dining Local Food Tour with Licensed Guide runs four hours privately, guided through the district's history before the counter.
Kobe beef earns its reputation at the counter, and a guided day takes the guesswork out of getting there. Book a lunch slot, give it three to five and a half hours, cancel 24 hours out if plans move, and the meal will be real.
Go for the certified lunch and brewery pairing when you want proof and story in one sitting.
Skewers, sushi and market stands let you taste Kobe beef standing up, without the counter dress code or the bill.
Find the street tour →Pair a Kobe beef lunch with tastings in the Nada brewery district, the sake heartland a few train stops from Sannomiya.
Plan a sake day →The things travelers ask before booking, answered straight.
Kobe2026Wagyu is the umbrella term for Japanese beef cattle breeds, and it can be raised anywhere in Japan. Kobe beef is a legally protected tier of that: purebred Tajima cattle, born, raised, and harvested in Hyogo Prefecture. All Kobe beef is wagyu, but very little wagyu qualifies as Kobe.
Designated restaurants display a small bronze statuette and a registration certificate at the door, and certified carcasses carry the Japanese chrysanthemum mark. Every certified animal also has a 10-digit ear tag number that traces its lineage and farm.
Only purebred Tajima cattle from Hyogo Prefecture qualify, and they account for under roughly 0.2% of all beef eaten in Japan. The bloodline is kept pure under strict rules, and Tajima cattle take an extra two to four months to raise compared with standard Japanese Black wagyu. Scarcity and time both push the price up.
Certified Kobe beef is sold across Japan, so a trip purely for one steak can feel thin. What makes the trip worthwhile is pairing it with the rest of Kobe: sake breweries in Nada, Chinatown, and the Kitano district, all within reach of Sannomiya.
The JR Special Rapid gets you there in 21 minutes from Osaka and 52 from Kyoto, no transfers.
Yes. You can tour a cattle ranch in Kobe City's Nishi Ward, and in Ojiro, in Kami Town, tours take you to Tajima cattle farmers. In Toyooka you can inspect a barn, feed the cows, and walk alongside the cattle, and Hyogo Prefectural Tajima Pasture Park lets you observe and touch them.
No. Authentic Kobe beef requires a yield score of A or B and a meat quality score of 4 or above, so an A4 cut can be the real thing. A5 alone does not prove anything about Kobe certification.
It can be, since some platforms limit online bookings to two or more diners, so solo travelers should look for counter-style venues directly. A hotel concierge or an email reservation usually solves it. Tours that include a reserved counter seat take the whole problem off your plate.
Counter seats at the most established steakhouses often fill one to three weeks ahead, and during cherry blossom and autumn foliage peaks they book out three to four weeks in advance. Lunch seats are much easier to get than dinner seats.
The beef is the same grade at lunch, and lunch sets often bundle soup, salad, rice, and drinks into the base price. Dinner brings bigger portions and premium cuts, plus an evening service charge between 5 pm and 9:30 pm. If you care about the meat more than the ceremony, lunch is the smart slot.
A5 Kobe beef is rich, so 100 to 150 grams works for a dedicated steak meal, and 50 to 70 grams within a multi-course menu. Standard beef portions run 200 grams or more, and courses that large in Kobe beef are usually meant for sharing.
Yes, and not as a figure of speech. The finely marbled fat has a low melting point, so it dissolves the moment it touches your palate. People who try it on a tour meal often say the tenderness lives up to the hype.
Most run about four hours from start to finish, with half-day versions between three and five and a half hours depending on the stops. Roughly an hour and a half of that is the seated beef meal, with the rest given to guided sightseeing in between.
Four hours, six sakes at Kiku-Masamune, and a reserved teppanyaki seat for your Kobe beef lunch. Cancel up to 24 hours ahead for a full refund.
