I'm sure nouveau riche folks enjoy being so, as well they should, but eventually they'll figure out that there was a time in their lives when they had more dollars than sense.
There was a time when I was like that. In my case, it had to do with "coming of age" in a time when tastes and whatnot were changing. I grew up in comfortable circumstances, but my family's notion of "luxury" foods were things that Julia Child might prepare/serve. We ate Porterhouse steaks every week to two weeks and a filet, Beef Wellington or chateaubriand on holiday or "company's coming" occasions, but there's no way my folks would ever have considered buying/having "fancy beef" rather than a nice cut of beef (or something else) prepared and served in a "fancy" way.
Deer, Cornish hens, caviar, lamb, duck, squab, pheasant, rabbit and goose were about as exotic as food got in my parents' home. (About once a year, Miss Greene would make or bring chitterlings or pigs feet. The former I can take, depending on who prepares them and I'm not about to order them in a restaurant, but I like pigs feet.)
The result is that "exotic" stuff like Kobe/Wagyu was something I had to discover on my own. (It's great, but it's still beef, and as I've said, I like other things better than beef.) As with anything one must learn about for oneself, there will be a period during which one "don't know **** about it;" you're just "along for the ride," but there's something to be said for that too.
