Gyu-Kaku, Kapolei

Barbecue is often called an American tradition, but the appeal of saucy grilled meats and veggies transcends both culture and continents, as evidenced by yakiniku. This Japanese spin on barbecue—served at Gyu-Kaku's more than 700 international locations—grants would-be chefs the opportunity to do it all themselves, from selecting the finest cuts of meat from among filet mignon, top sirloin, and fresh fish to choosing the meat's marinade and grill time. Embedded in the center of each table sits an open-top grill with fiery coals that breathe heat into each morsel placed atop them. After searing a bite, diners plunk it into one of the restaurant's signature dipping sauces or directly into their own mouths, assuming they've remembered to wear an oven mitt on their tongue.