For more than 35 years, Kobe Steak House's skilled master chefs have fired succulent seafood, meat, and vegetarian fare on piping-hot teppans—tableside griddles—in front of captivated patrons. The chefs toss tasty eats, cookery tools, and diners' hats into the air in between searing combination dishes such as teriyaki chicken and shrimp or lobster and steak. Diners can also dig their chopsticks into sushi selections including fresh cuts of daily-caught Hawaiian maguro sashimi. While feasting on the savory fare, guests gaze upon the antique décor of a 300-year-old fisherman kimono, emperor dolls, and steak-sauce bottles from the Edo period.
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