Tapping Into Teppanyaki At Kobe

You know it’s going to be delicious if the head chef recommends it. Lester Nishida, teppanyaki master at Kobe Steakhouse and Sushi Bar, is sharing some of his favorite dishes to grill up with hungry Dining Out readers.

Soon to return to the menu as a regular item is one of Nishida’s top recommendations, the The Rib-Eye Steak ($34.95). “For a lot of our customers, it’s their favorite cut of meat, so they’re happy we brought that back,” says owner Roy Nakamura.

Another dish the chef proudly serves is the Teppan Scallops ($29.95), offering a plentiful 9-ounce simply grilled with shoyu, butter and salt to complement the seafood’s natural flavor. You can see the excellence of these scallops from grill to plate as they remain plump and juicy.

If you can’t choose between steak and seafood, why not have both with the Steak and Lobster Combo ($45.95). This geographically diverse dish features a generous portion of top notch Tristan lobster accompanying 6 to 7 ounces. of New York steak.

All of these sizzling chef-favorites come with a teppan shrimp appetizer, tsukemono, shabushabu soup, assorted grilled vegetables, beans sprouts, steamed rice and hot green tea. For an extra burst of flavor, try the fried rice ($4).

Making every dish a slam dunk, Kobe serves up two sauces that are made in-house daily by the same chef to ensure a consistently great product. Nakamura suggests the creamy mustard sauce with a little kick to accompany steaks, while the softly sweet ginger sauce goes well with seafood.

You won’t find more exciting meals than those offered at this Waikiki hot spot. All entrees are prepared right in front of the customers on large flattop grills.

“The food is brought out in the raw state,” explains Nakamura. “It has to be fresh; it’s going to show if it’s not.”

In addition to eating like the chefs do, you’ll feel right at home in this cozy Japanese inn-style eatery where you’ll be treated like family.

Kobe Steakhouse & Sushi Bar