The grill at Sogo Japanese Steakhouse is not just a grill. With tables surrounding it, the flattop hibachi doubles as a stage, where chefs Tony and Matt juggle spatulas while searing lobster, steak, and scallops. While their customers grill their own portions of Kobe beef as an appetizer, the sushi chefs in the kitchen prepare both cooked and raw signature rolls with ingredients such as eel, deep-fried crab, and spicy tuna with a tempura crunch. The chefs also craft orders of live scallops, sea urchin, and lobster. All the while, customers enjoy the view of a modernly designed space, with bright pink walls by the grill and funky light fixtures throughout.
Diners fade into soft focus through the steam rising from hot-pot dishes, which simmer in iron or clay cauldrons atop tables. The warm vapor hints at slices of beef, crabmeat, and deep-fried shrimp, and the table-top preparation slows meals to a pleasant crawl and draws patrons together. Nearby, clattering blades and spatulas orbit chefs at hibachi grills, where steak, salmon, and lemon-doused lobster crackle against the hot surface. At the sushi bar, nimble cooks twist rolls, slip knives through sashimi, and wrap sheets of seaweed around fish that still have their watches set to Atlantis time.
Japanese culinary traditions inspire each of the chefs' creations at Osaka Sushi. The selection of 28 maki rolls includes eight house specials that distinguish themselves by the flavorful ingredients at their cores, such as crispy salmon, shiitake mushroom, and dry melon. Although slices of sashimi emphasize clean, simple flavors, cooked dishes such as deep-fried gyoza dumplings, grilled mackerel, and fried rice with barbecued eel incorporate heartier flavor profiles, providing a more filling diet than a bag of whole jawbreakers.