Kobe Steak House, Omaha

The chefs at Kobe Steak House of Japan practice the delicious art of teppanyaki grilling. The spectacle happens at every table, where expert personal chefs flip foodstuffs into the air and sauté veggies before diners' very eyes. Specialties on the dinner menu include the filet and scallops combo and the USDA strip-loin steak and salmon pairing. Vegetarians can consider the veggie delight platter, with ingredients cooked until crispy-tender. Purists at heart, the staffers reject the use of microwaves and prosthetic extra arms in cooking, and all of their sauces are prepared in-house with fresh ingredients.