Shrimp tails fly through the air. A flaming onion volcano erupts. Chefs twirl spatulas and basketballs on their fingers. In other words, it’s a typical day at Kobe Japanese Steaks and Sushi, where the hibachi chefs don’t merely make your meal—they also perform a dazzling show for their lunch and dinner guests.
In addition to the wowing diners with their hibachi cooking show, they delight with artfully prepared sushi rolls, drizzling colorful sauces onto salmon-topped rolls or heaping seaweed onto baby squid rolls. These sushi and hibachi dishes, plus noodle and teriyaki dishes, pair with imported Japanese beers and sake cocktails. Located in the heart of downtown Richmond, they also offer parking validation.
At Kenji Hibachi and Sushi Bar, chefs are masters of every delicious part of Japanese cuisine, from fiery hibachi grill cookery, to delicate sushi creations, to beef noodle soup and chicken rice bowls. Sushismiths roll up seaweed, avocado, salmon, and softshell crab as hibachi chefs dazzle dinner guests with dizzying knifework, towering flames, and perfectly equitable portioning. Wall-sized murals of mountains and cherry blossoms ring the high-ceilinged space, where kimono-clad servers unveil appetizing plates of fried beef dumplings, breaded pork cutlets, and piping hot soba noodle soups.
As diners look on, Hiro Sushi Japanese Cuisine?s chefs slice fresh pieces of sashimi, craft special rolls, and hand-roll maki filled with ocean-fresh tuna, salmon, urchin, and mackerel at central counters. Back in the kitchen, surrounded by open flames and the deep disapproval of Poseidon, chefs toil away building traditional Japanese non-sushi dishes, including noodles and fried rice. At lunch, they fill bento boxes with anything from beef or veggie teriyaki and shrimp tempura to crispy chicken wings. During dinner, they sear Chilean seabass on the grill and deep-fry pork tonkatsu. To add a sweet coda to meals, they whip up desserts, such as mochi or tempura-fried treats, such as green tea ice cream or New York?style cheesecake.
Here's a tip when visiting Tokyo Sushi: try to grab a seat right at the sushi bar. That's where diners can view the chefs up close and marvel as their skilled hands slice thin sashimi and roll sushi in dozens of combinations. The sushi chefs focus on simplicity and freshness; they rely on in-season ingredients and then let the flavors speak for themselves. Head Chef Huang is the driving force behind this philosophy, and he carries on the traditions he first learned while studying alongside a veteran sushi master.
Beyond the sushi bar, Chef Huang and his kitchen staff grill lobster, pork, and other meats. These proteins form the base of traditional entrees or bento boxes, which, if stacked, would make the most delicious play fort in the world. Tokyo Sushi's drinks aren't an afterthought, either; its sake and beer is imported straight from Japan.
Sushi-O skillfully blends diverse flavors in its Asian fusion cuisine, from the creative sushi it's named after to hearty cooked dishes such as citrus-teriyaki steak. Malaysian sambal paste flavors fried rice, and black-pepper sauce can adorn udon noodles or an 8-ounce filet mignon. Blends of curry lend spice to chicken and seafood dishes. The sushi chefs approach their work with an artistic eye, arranging maki rolls into whimsical shapes such as hearts, scorpions, and President Millard Fillmore. Each meal can be accompanied by drinks such as sake, Japanese beers, and American microbrews.
The chefs at Chopstix top their artistic maki, sashimi, and hand rolls with vibrant caviar and crunchy tempura flakes, entertaining guests who dine at the sleek, black sushi bar. Behind the kitchen's doors, chefs quickly sauté meats and seafood on their hot hibachi grill or on the stove, the enticing aromas of tangy teriyakis and saucy curries wafting to customers as a prelude to arriving meals. In fairer weather, diners may choose to sit outside on the restaurant's patio or remain inside at large banquettes with plenty of room for leg stretching.