With quick, sure gestures, sushi chefs at Koto Teppanyaki & Sushi drizzle colorful sauces in intricate, linear designs, emblazoning plates of handmade sushi rolls with silhouettes of butterflies, dragons, and spiders. And this is only on the left side of the restaurant. Diners who choose the hibachi section on the right watch chefs theatrically flip morsels of steak, swordfish, and lobster teppanyaki on tabletop griddles.
New York native Kevin Lin and his two restaurant co-owners work to bring East Coast–style sauces and cooking techniques to Koto's traditional Japanese menu, according to Redwood City Patch. Amid walls the color of melted butter, servers pile tables with kitchen-prepared entrees, such as teriyaki chicken and sea bass or delicately breaded veggie tempura. And, in a private room, parties of up to 25 people can utilize a personal hibachi grill to prepare their own meals or send smoke signals to the waiter for more sushi.