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 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. 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.
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.
Stationed behind their hibachi grills, the chefs at Shogun Japanese Steakhouse flip morsels of chicken, steak, and lobster tails with choreographed flair as diners cheer them on with boisterous applause or polite chopstick golf claps. Cool and fresh, the menu's sushi and sashimi offerings counter those items hot off the grill and include pieces of octopus, sweet-potato hand rolls, and the special dragon roll. Japanese ice cream, cheesecake, and tempura-fried banana can be counted amongst the meal finishers.