At Sapporo II Japanese Korean Restaurant, chefs whip up delicate plates of nigiri and sushi maki, savory hibachi steaks, and flavorful Korean dishes. Guests dine on spicy kimchi soup, steamed dumplings, and hearty beef bulgogi, or savor morsels of tuna, yellowtail, snapper, and clam.
Diners gasp as fiery flames spring up from the tableside hibachi grills, but chefs remain calm and collected. Nimbly, they sizzle up tender cuts of steak, chicken, and lobster tail, their faces illuminated in the dancing flames. As hibachi chefs labor over grills before their captivated audiences, sushi chefs slice up fresh eel, spicy tuna, and salmon, and then fold the fish into a variety of traditional and specialty rolls. Servers bustle about the dark hardwood floors of the airy space, balancing trays of wine.
Teppanyaki-trained chefs create thrilling bursts of flame and clouds of savory aromas as they grill vegetables, seafood, and choice beef cuts tableside. Teriyaki-doused tilapia, shrimp, and a slab of filet mignon take center stage on plates alongside an ensemble of soup, salad, rice, veggies, and noodles. Indecisive appetites find solace in more than a dozen combination dinners, which pair up proteins such as chicken and lobster tail or new york steak and chicken for a tag-team attack on taste buds. In addition to tableside hibachi cooking, Kobe Japanese Steak and Sushi amasses a sushi selection featuring the most impressive fish formations since the first all-mermaid troupe of Rockettes.