Ever wonder what goes on behind the scenes at your favorite restaurant? Well, much credit goes to the many chefs, owners and managers who work diligently day in and day out to make sure Hawaii’s diners have a top-notch dining experience.
This week, Dining Out gets the inside scoops from Kobe Japanese Steak House’s head chef Lester Nishida, who gives us a little taste of Kobe and shares just what fuels his culinary drive.
Name: Lester Nishida
Title: Head Chef
Training/Education: On-the-job training and still learning
Who or what inspires you as a chef/manager/ owner? My dad inspires me. Both my parents used to work, but my dad was the first to come home, so he made dinner for the family every night. Don’t get me wrong, mom was a great cook, too! My mom would prep things needed for the evening’s dinner, and my dad would come home and start cooking! Whatever he made would come out so ono!
If you could serve food to a celebrity, who would it be and why? What dish would you serve? Barry Sanders. I would like to know why he walked away from football at his prime. He was a great running back, and I feel he could have played at least five more years. I would serve him our Emperor Steak, which is a 12-ounce center-cut sirloin.
What is your favorite dish on the menu? Why? Definitely the Kobe Jumbo. This dish showcases the best Kobe has to offer! It starts off with the shrimp appetizer and teppan vegetables, two Tristan lobster tails, Nova Scotia scallops, filet mignon and all the white rice you can eat! What more could you ask for?
Is there a dish that you create that’s not on your menu, but available upon request? Actually, you can order virtually any combination from the items on our menu. We have had teri chicken/lobster and 10-ounce ribeye/lobster combinations. Whatever your heart desires. Just ask your server about the prices.
Kobe Japanese Steak House
1841 Ala Moana Blvd.
941.4444
Lounge opens at 5 p.m.
Dinner is served daily, 5:30-10 p.m.
Honolulu, HI 96815
See more articles from: Kobe Steakhouse & Sushi Bar
