From Our Editors
Although Kobe Cho Sushi earned a feature on Man v. Food with its incendiary Hell Fire roll filled with tuna and jalapeño, the chefs can also dial down the heat and showcase the delicate flavors of fresh fish and produce. The menu stems from the mind of head chef and new owner Mike Fukumitsu, whose 13 years of sushi-making wisdom has been honed during numerous training stints in Japan. As an example of his dedication to high-quality ingredients, he seeks out Wagyu kobe beef for some of his premium sashimi and sushi creations.
A few tables line the pastel-orange walls, but a large number of seats also surround the sushi bar, allowing guests to watch as the chefs slice, layer, and roll orders with the confidence of an encyclopedia salesman at a trivia competition.