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About this Business
From Our Editors
After walking under Kabuto's red gate and through its ornately decorated doors, guests walk past miniature gongs and framed scrolls illuminated by yellow and blue lighting fixtures set in the walls. Experienced hibachi chefs toss and catch shrimp, deftly ladling teriyaki or soy sauce over piles of veggies and meat or flinging it upwards to catch in the brim of their 10-gallon hats.