Kobe’s Japanese Steakhouse: One Year Later

By Nikki Berglund
Staff Writer

This weekend my husband and I had a hankering for some sushi, so we meandered on over to Kobe’s Japanese Cuisine and had an incredible time as usual. Since this Japanese style steakhouse opened last year, it has become our tried and trusted favorite sushi joint in town. From the service to the food, we always leave there fat and happy.

Deb Jenkins reviewed this place for HPR when it first opened over a year ago, but I thought I would revisit to for those of you who still have yet to check it out. If you are worried about the curse that seems to have fallen upon the other Asian restaurants that have occupied this same location (The Mandarin, The Palace), don’t worry, the Chinese buffet gods have not unleashed
their anger here!

We have made an attempt to try most of the other sushi restaurants in town with a couple of
exceptions. In most cases, we have experienced either good sushi with bad service or vice versa. At the same time, I love the fact that there is actually starting to be some competition, which will only set the bar higher for F-M sushi restaurants in the future.

My appreciation for Kobe’s always starts the minute we walk in the door. Regardless of whether it is a Monday or a Saturday night, the greeting at the door is always consistently prompt and polite. The service is always great with the perfect amount of attention without being over-the-top annoying. We have yet to have a bad experience here in any way, which tells me that for the people who run this place, this not their first rodeo.

Our general drinking regiment involves a big glass of Sapporo beer and some hot sake to share. Recently they added a new sake to their list, a super premium junmai ginjo sake called Ty-ku to their list. It’s served in a white wine glass with ice, which, I will say is great sake, but does take away some of the fun of sharing.

We always start out with miso soup, edamame (Japanese soy beans with sea salt), and some sort of appetizer. For the longest time I was hooked on the Rocky Shrimp which is basically tempura (fried) shrimp and sweet potatoes tossed in a delicious mayo-based sauce. Maybe not the healthiest thing on the menu, but who cares.

This last time we tried the Thai Style Calamari which consisted of some a very lightly breaded squid tossed in a very yummy sweet style chili sauce. I think the Rocky Shrimp may have met its match.

For the main course we usually stick to a combination of sushi rolls along with some individual sushi pieces—small rice balls with various types of fish, shellfish, etc on top. The fish can be raw or cooked.

Sashimi, on the other hand is thinly sliced, usually raw seafood with no rice. My staples include pieces of hamachi (yellow fin tuna) and red snapper.

When it comes to rolls, I love a few basics including the spicy tuna, shrimp tempura, and salmon avocado roll. The spicy tuna roll with a dollop of spicy Asian mayonnaise (I do love the mayo!) is always a favorite. We also like to experiment with the special rolls which utilize more complicated ingredients and signature sauces.

I suggest the Spider Roll consisting of fried Maryland soft crab with cucumber, avocado, and barbeque sushi sauce.

For many customers, the Teppanyaki (teppan=iron pan, yaki=grilling) tables are where it’s at. Teppanyaki takes a combination of hibachi style cooking and martial arts techniques and turns it into dinner and a show. After picking your protein (a vegetarian option is also available) the crazy knife-twirling, food-throwing chef yells out a bunch of stuff while grilling your meat with some rice and veggies. Noodles are extra but, I thought, added to the dish.

Personally we are more sushi people, so I have only sat at a Teppanyaki table once. After watching others at the tables, the experience always freaked me out a little bit. More than once, I have watched as some innocent couple on their first date sit at the Teppanyaki table and proceed to have various things tossed into their mouths which more often end up in their face, hair or cute little white outfit. I am not opposed on the other hand to the squirting of the sake and/or vodka into your mouth! For this I am willing to risk a little dribble down my shirt.

This is a great experience with large groups and especially if you have children with you. If you get the right Teppanyaki chef you will walk away entertained, full, and perhaps covered in all of the food and sake that missed your mouth.

Kobe’s also serves up a tasty and speedy lunch Monday through Friday from 11AM to 3PM. Their hours are not posted prominently on their website, and should be, http://www.kobescuisine.com.

For a little taste of Japan prepared in the comfort of your own home, here are a couple of easy
Japanese starter courses. We have yet to attempt the actual sushi rolls which are a little more labor intensive, but someday…

Seaweed Salad

(Courtesy of diy-sushi-recipes.com)

3/8 oz dried wakame (seaweed)
3 T light soy sauce
3 T rice vinegar (without seasoning)
1 t sugar
2 T sesame oil
2 scallions, thinly sliced
1 t finely grated ginger4
1 T toasted sesame seeds

Soak dried wakame in warm water for about 5-8 minutes. Drain and place in bowl of water. Quickly remove, plunge into cold water.

Mix vinegar, soy sauce, sesame oil, sugar, and ginger in a bowl until sugar is dissolved. Mix wakame and dressing. Sprinkle with toasted sesame seed and scallions. Chill.

To cut the strong flavor of the sesame oil, you may want to chop up some English cucumbers and toss them in with the salad.

Miso Soup

(Courtesy of allrecipes.com)

2 t dashi granules
4 cups water
3 T miso paste
1 8 oz package silken tofu, diced
2 green onions, sliced diagonally into ½ inch pieces

In medium saucepan over medium heat, combine dashi granules and water; bring to a boil. Reduce heat to medium and whisk in miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

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If You Go

What: Kobe’s Japanese Cuisine
Where: 4228 15th Ave SW
When: Lunch M-F 11am-3pm
Info: 701.232.5623