Like high-school students at a science demonstration, patrons at Koo gather around a table, oohing and ahhing as flames dance high in the air. But instead of test tubes and beakers, the person behind the table wields knives and spatulas, slicing and flipping meats and veggies over a hibachi grill. Once each morsel has sizzled to a crisp golden brown, chefs divvy them up onto plates, and the guests devour the food that was just cooked right before their eyes.
Hibachi meals—which include filet mignon, scallop, and lobster-tail options—are not the only Japanese fare served within Koo's bold red and gray walls. Regular tables host plates of wok-fried noodles, teriyaki shrimp, sesame-crusted ahi tuna, and sushi rolls. Chefs also whip up smaller, tapas-style plates, so groups can bond by sharing steamed shrimp dumplings or stacking thai spring rolls into a rickety Jenga tower.