Kenzo Sushi Bistro's crafty culinary mariners serve up a fresh, creative menu culled and rolled from the fruits of the sea and much more. Commence the noshery with a hot appetizer such as the succulent scallop butteryaki ($9) or the well-behaved seven-spice calamari ($9), and cool off your tongue with cold starters such as fresh salmon ceviche ($9). Seafarers can sample the cougar roll, a zesty fusion of spicy tuna, cucumber, avocado, and ponzu sauce, or up their bandwidth with a colorful collection of seaweed tubes such as sushi combo A ($16), which includes a luscious LAN party of tuna, salmon, yellowtail, and more. Stop by during lunch hour for Kenzo's bento boxes, which pack a wallet-friendly wallop of a veggie roll, gyozo, four-piece California roll, steamed rice, and your choice of entree ($7–$8).
Taisho is so serious about hibachi and teppanyaki that they have an entire room devoted to it: in the Hibachi Room, chefs sear meats and veggies on specialized tabletop grills, flipping them theatrically onto a cushion of rice, in turn located on guests' plates. Their performances are not limited to the Hibachi Room though, as they can also pull tableside grills up to the main dining room's semi-private circular booths. In either space, they let guests choose to have their teppanyaki plates bulked up with a diverse selection of meats and seafood, including teriyaki chicken, sirloin, gulf shrimp, or scallops.
The chef's specialty entrees include sashimi-grade tuna steak with an apple-olive sauce and macadamia chicken sweetened with pineapple, combining more flavors than Manhattan combines people of different walks of life who all hate hailing cabs. Beyond the flames shooting up from the grills, the ambience on Friday and Saturday evenings is set by a rotating lineup of musicians that create soothing background sounds.
Kitchen magicians spin knives like batons and conjure up sizzling meals tableside, bringing to life a classic Japanese menu. In dramatic bursts of flame, the teppanyaki griddle covers cuts of sirloin, bite-size scallops, and fresh vegetables with fiery kisses that seal in juices and burn away the painful memories from surf 'n' turf breakups. For sushi fanatics, the sushi bar offers more than 20 elegant rolls.
Geometric paneling and wood inlay over shining fabric invoke a traditional Japanese atmosphere for diners, who gather around broad tables where griddles create a shining, interactive centerpiece for cooking and scallop shuffleboard.
After honing her skill and chef's knife at two of her restaurants in Iowa, Yong's Asian Fusion & Sushi owner Yong Kolkman set her sights on Houston, eager to blend Chinese-Korean cuisine with the steak-and-burger fare of southeast Texas. The menu unites the Far East, Midwest, and Deep South. Iowa-style breaded-pork sandwiches, Japanese Teriyaki dishes, zesty General Tso's chicken, sushi, and chicken-fried steak are just a few of the offerings. The space evokes a rustic, roadhouse vibe, with corrugated metal walls peppered with Texas flags, Houston sports posters, and shrines to Sam Elliott's mustache.
Three-sided tables house massive hot griddles at Koby Japanese Steakhouse, where chefs deftly dance with blades and flames to transform food preparation into a show. During dinner, they dice meats, juggle knives, and drum rhythms against the tabletops. They sculpt fried rice into massive hearts before slicing portions off and delivering them to guests’ waiting plates. For the finale, they prepare different proteins—from chicken to lobster—in signature sauces before they disappear in puffs of steam from their freshly cleaned griddles.