Kobe Steakhouse of Japan

“This place is rocking! Our chef was not only a great cook, but also very entertaining. Each course prepared to perfection. The large flame, the volcano, the Shrimp toss, all done with the utmost skill, to wow us while still preparing the wide range of proteins with experience. Reservations not required but highly recommended.”

“Oh my I don't even know where to start well let's say from the time I arrive with my party of 22 (it was my eldest son's girlfriends sweet 16)so we were greeted by a hostee our wait time was about 20-25 mins and that's with me getting there a little late.(Our reservation was at 3pm I arrived about 3:17 so not too long of a wait at all.) When we're finally seated the atmosphere gave benihana's vibes our food was cooked freshed right in front of us. Now the menu choices were expensive not gone lie but well worth because the food is fresh seasoned well and cooked to your perfection.(even though our party was large and everyone chose something different as well as cooking style and taste everyone's food was still too of the line not a complaint was had)on the menu were choices of steak&salmon together which ran you about$39, Steak&Lobster tails$47,Steak&Calamari$31,Steak& shrimp$37, Steak& Chicken breast$33, Lobster ragoon $11 for like 6 or 7 big ragoons I got lemon drop that was made to perfection i mean it was delicious just the way I love them not sweet jus the right amount of sour tartness and the perfect balance of vodka to bring it to a beautiful party in your mouth with every sip only $15 but the cup size is decent and they don't water down there drinks,as well as other choices that I can't remember off the top of my head but I do remember that fried rice and noodles are $4 extra but they give you like two bowls full and there decent sized deep bowls they also give u complimentary soup and salad as an appetizer while u wait for your entree .everything was delicious and the portions were big and I was able to eat get full and bring some home eat again and then wake up the next morning and eat again but it was so much still left over I was able to share with my bf and we both got full . Altogether my party of two bill was $140 with taxes and tip definitely will eat there again oh how can I forget our chefs were amazing both very friendly hype energetic and such a vibe 10 out of 10 definitely recommend”

“We started with the Lobster Rangoon, but it was hard to say if there was real lobster in it. The cream cheese filling itself was good. Our hibachi came with decent soup and salad. For the main dish, I ordered the Filet Mignon and Scallops, and both were tender, which is good since they can be easy to overcook. During the hibachi shrimp throwing, no one volunteered but me. It was funny since the hibachi chef threw about nine of them at me back to back. It looks pricey at first, but the portions, especially the rice, are generous and filling. Even though the chef’s English was not native, he did a really good job keeping everyone entertained.”

“It was such a fun and great experience. The food was excellent, and the chef was amazing! The only reason I gave it one less star is that we felt a bit rushed. Shortly after the chef left, we were brought to-go boxes. Aside from that, it was a great evening overall. I would recommend making a reservation and making sure everyone in your party is present so you can be seated promptly.”

“IMPORTANT FOR ANYONE DINING HERE: Large group dinner at Kobe Japanese Steakhouse Hibachi this past Tuesday with a $1,000+ bill. Our table included shrimp, steak, mahi mahi, noodles, vegetables, and fried rice. Within about a day after the meal, several people in our group became unwell. We contacted the restaurant to share our concerns. They said they completed an internal review and did not find any issues. We understand their position, but wanted to document our experience as it occurred. After follow-up, we were offered a $100 partial refund as their maximum resolution on the bill. No further compensation was provided. I’m sharing this so other guests can be aware of our experience when making dining decisions.”