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My and wife and I went to Kobe Japanese Steak and Seafood House for the first time.
She had been before for a workplace party a few years back. For me, it was my first time. But not my first time dining at a Hibachi-style steakhouse.
The morning before we went, I called to make reservations, as was recommended by my wife. We arrived at 7:30 p.m. (a half-hour later than we made our reservation for — thanks, traffic jam) and the hostess welcomed us as if we were right on time. She showed us to our seats at a U-shaped table that surrounded a flat-top grill where our food would be prepared.
Two other women were already sitting down at the table and were enjoying their conversation. My wife and I took the time to catch up after what had been a long and busy week for the both of us.
Our drinks came — my wife ordered a plum dessert wine, and I had water. Then, in walked a family two children who sat down at our table. Now with a full house, it was for our onion soup ( broth with thinly shaved mushrooms and other spices) and house salad topped with ginger dressing. I ate about half of each.
For dinner, my wife ordered combination platters. Hers was a mix of chicken and shrimp and my filet mignon and chicken.
“OK, it’s showtime,” said the chef as he drizzled oil on the flat, hot cooktop. After a flash of flame to heat things up, he began to prepare the rice and vegetables — carrots and zucchini, and onions — that would make up the foundation of our plate. Of course, we were treated to the classic onion volcano that is always impressive to see, and is something I wouldn’t try at home.
As they cooked up, the chef placed a portion of rice on our plates and then portioned out the vegetables. Some at the table were clearly hungry and started eating right away. My wife and I waited until we had our full place in front of us.
When it was time for the meats, the shrimp seemed to cook up faster than anything else. The chef diced the chicken breast, and he made sure the steak was cooked to order. Mine was medium well and prepared just right.
Just as it was time to dig in, the chef played a little game. He cut up some remaining chicken and offered to play catch, and used his utensils to toss food toward the guests and see who could catch it in their mouths.
A few at the table made it look easy. It wasn’t for me as I was zero for two tries. My wife, ever the consummate lady, opted out of the food-tossing competition.
As we ate, the chef thanked all of us, and we all clapped in appreciation of the show we had seen. He poured rail vodka on the cooktop and quickly cleaned it and then went into the back.
The food was delicious and required no seasoning or sauce though two kinds of sauce are provided to you — a ginger dipping sauce and an orange sauce referred to as “yum yum” sauce.
Or bill for the two of us was about $70 with tip. While it is something my wife and I would do together again, this place would also be fun to share with friends and family.
