Kobe Keeps It Deliciously Real
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By Rachel Breit
Even the timid will succumb to Kobe Japanese Steak house’s Sixty-Nine roll ($18), a California roll aptly named for the “position” of a filleted unagi. The rolls — creamy crab and avocado rolled up with crunchy cucumber and topped with the tender baked eel — need little coaxing from plate to mouth. In fact, their approachability was not an afterthought. The roll’s recipe is a variation of the “rock and roll” style of sushi that originates from second-generation Japanese sushi chefs on the West Coast. The cooked, rather than raw, ingredients are credited for the success of assimilating sushi into the American appetite. Six to eight rolls come per order; receive a 20 percent discount during happy hour in the lounge from 5:30 to 7:30 nightly on all sushi orders.
Another dish to dive into is Hamachi Kama ($14), the collar meat of the Japanese amberjack or yellowtail, which has a crispy top and buttery flesh. Simply baked with salt and pepper, and served with lemon and shoyu for optional seasoning, the rustic and traditional dish utilizes the meat from the fish that remains after sashimi is cut. Share the new pupu menu item with friends and enjoy with hot rice.
Kobe Japanese Steak House
1841 Ala Moana Blvd.
Open daily, Lounge 5-10 p.m.; Dining 5:30-10 p.m.; Happy hour 5:30-7:30 p.m.
Valet Parking $5