Kumeo Komazaki, known to friends as "Koma", relocated to New York City from Japan 30 years ago, bringing with him the culinary skills he learned as a chef for Japan's Imperial Palace Hotel. While working as a chef in New York, Komazaki happened to read the address on a box of beef shipped from Wichita, then seized the opportunity to establish his own restaurant there. At the Wichita location and its sister restaurants in St. Louis and Omaha, chefs entertain diners as they prepare steaks, seafood, and chicken at teppanyaki tables, flipping sizzling victuals through the air and searing meat to perfection. Sushi chefs roll and slice fresh seafood into bite-size pieces, which can be brought to mouths with chopsticks or hunger-induced telekinesis.
Neon beer signs cast blue, green, and red light across the black ceiling, and tables populate with okra, mushrooms, and cauliflower starters—all deep fried to a golden crunch. An enormous projection TV broadcasts the latest game amid the pulse of a jukebox, and several flat screens promote revelry at the weathered wooden bar.
For more than 20 years, this casual sports bar has unleashed its signature third-pound burgers on Derby, topping them with everything from whole grilled-cheese sandwiches to chili and nacho cheese. After two-handing hot dogs or brisket sandwiches, guests can test their motor skills with the bar's free Xbox 360 with Kinect game base, or improve their coolness quotient by ordering the trendiest new summer drink: water on the rocks.