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From Our Editors
Three-sided tables house massive hot griddles at Koby Japanese Steakhouse, where chefs deftly dance with blades and flames to transform food preparation into a show. During dinner, they dice meats, juggle knives, and drum rhythms against the tabletops. They sculpt fried rice into massive hearts before slicing portions off and delivering them to guests’ waiting plates. For the finale, they prepare different proteins—from chicken to lobster—in signature sauces before they disappear in puffs of steam from their freshly cleaned griddles.
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