Kobe Japanese Steak House

Digest Kitchen Insider

October 13, 2013

Story By: Dining Out Team | Photos by: Lawrence Tabudlo

Facebook

Twitter

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 scoop from Kobe Japanese Steak House managing partner Roy Nakamura, who shares just what fuels his culinary drive.

Seafood Trio ($42.95)

NAME Roy Nakamura
TITLE Managing partner at Kobe Japanese Steak House
TRAINING/EDUCATION Many years on the job

Who or what inspires you as a chef/manager/owner? Rodney Gardiner, the former owner of Hy’s and Kobe. I used to watch and admire how he operated Hy’s Steak House when I worked there and have tried to model my business management after his ever since.

What is your favorite dish on the menu? Why? The Filet Mignon, when it’s prepared blue rare. I’m a steak lover through and through, and there’s truly nothing that’s more tender than our filet. It’s absolutely delicious.

What is your favorite ingredient to work with? Why? I guess it would be garlic. It just works so well with everything on our menu, from the fried rice to any of our entrees. It’s great to smell it cooking and makes everything taste better.

Is there a dish that you create that’s not on your menu, but available upon request? We can actually do any combination from our menu that the customer desires. If someone wants more or less of something, we can create a custom combo. We have had some unusual ones over the years. One customer asked to do teri chicken and lobster, which was so memorable to me because they’re such opposites!

What are your culinary goals? What do you hope to improve on? Our goal as a business and as a family is to always offer and serve a good meal at a fair price. I am always aiming to instill the same passion I had when I first started in this industry in our young staff, so that they see how far they can go in this business. I want them to take pride in their job and find joy in what they do, which is what my mentors did for me.