Chef Ha Returns to Hawaii with a BangChew On This Digest
April 20, 2014
Story By: Michelle Lee | Photos by: Rachel Breit
Just in time for summer festivities to begin, Kobe Japanese Steak House & Sushi Bar welcomes the return of Chef Il-Chong Ha, known affectionately by all as “Mr. Ha” after his stint at Sushi Roku in Las Vegas’ famed Caesar’s Palace.
“We are very excited to have him (Ha) back,” says Roy Nakamura, owner of the Waikiki hot spot. “He’s bringing back old favorites, as well as introducing some new concoctions we know everyone will love.”
To kick off the sushi master’s return, Kobe invites all to try an array of sushi specials available each Sunday, Tuesday and Thursday when the chef is on duty. Specials include favorites such as Kani Kani Roll ($17), a soft-shell crab roll topped with California crab meat, along with Spicy Shrimp Tempura Roll ($15) topped with fresh asparagus and a spicy house sauce.
For some heat and texture, the chef’s special Spicy Crunchy Tuna Roll ($14) is sure to be a hit. “The entire roll of spicy tuna is flash fried, so the outside is crunchy while the inside remains soft,” says Nakamura. “All of our sushi is made with local seafood, so it is always fresh, never frozen.”
And for the first time in Kobe history, customers now may order Teppanyaki Salmon as part of the restaurant’s Easter Special ($35.95). The meal comes complete with an order of Kobe’s famous Hamachi Cali Roll, a bowl of shabu shabu soup, Teppanyaki vegetables and fried rice. “For the (almost) 43 years that we have been in operation, we have never had Teppanyaki Salmon,” says Nakamura. “Patrons have requested to have it on the menu for so long, so we are finally doing it in a big way.”
Reservations for dinner are recommended. Valet parking is available in front of the restaurant.
Kobe Steakhouse & Sushi Bar
1841 Ala Moana Blvd.
Open daily Lounge: 5-10 p.m. Dinner: 5:30-10 p.m.