For wagyu, or a good quality UDSA ribeye, I like to go with the 2 hour at 129, then sear. I've had wagyu sirloin, and it's pretty tender. No need for the longer tenderizing at 130/131. What I like about sous vide with a quick sear is the consistent color/doneness from edge to edge. When you grill alone, you will get a perfect color in the middle (assuming you nail it perfectly), then that ring of overcooked/gray meat, then the seared edge. The gray meat to me is a loss. With sous vide, the color is perfect every time. If you know what temperature to set, you can't over or under cook it. It's just a foolproof method of cooking (just like our smokers!!). A quick, very hot sear is key to keeping it from developing any gray ring.
"Kobe" beef by the way must be born and raised in Hyogo Prefecture from a specific strain of waygu. Then there's that whole feeding beer and massage thing. There are a lot of loose uses of the word Kobe. Wagyu from Kobe is not even the best wagyu in Japan. Wagyu can be raised just about anywhere, and can even be crossed with American beef and still called wagyu (although I don't know the legality of that...but stores do it anyway). So you just never know. Mostly it's best to just look at the marbling, and if it looks like a lot of fine spiderwebs of fat running through the meat, it's going to be tender and flavorful wagyu. My local market sells wagyu, (usually on sale for about $12-15/pound for sirloin) and you can tell just by looking at it that it is not your average steak.
