What is Hibachi? Should you be a Japanese food enthusiast and have yet to try hibachi, you are in for quite a treat. Hibachi is greater than a type of dining; it is an experience! Here at Shinto Japanese Steakhouse & Sushi Lounge, we specialize in hibachi and teppanyaki cooking and anticipate sharing this cuisine with you.
The literal concept of hibachi is fire bowl, to help you imagine the amount of heat employed to cook this delicious food. Hibachi will be the cooking of meat, vegetable and seafood dishes over a high-heat, metal cooking plate. Underneath the cooking plate is actually a wooden or or ceramic container filled with burning charcoal or wood. Hibachi grills may be portable or that are part of furniture. At Shinto, our Hibachi Grill are large and encompassed by seating that sits as much as 10 people. These tables are meant for entertainment. Even when you are a party of two, every dinner is really a party!
The main appeal of hibachi dining is definitely the entertainment aspect. When you join us for any hibachi dinner, you might be guaranteed to have a blast. One of the greatest aspects of hibachi is that your food is cooked right facing your vision by one of our outstanding chefs. Our chefs attract an audience not only making use of their delicious food however their skilled maneuvers. Whether they are tossing food inside the air, creating a volcano away from sliced onions or displaying their knife skills, there exists always something exciting being done. Overall, the mixture of tasty Japanese food plus an amusing performance makes this kind of cuisine quite popular.
Hibachi Restaurant News. Miami sushi/hibachi chain to open several restaurants in Orlando. A Miami sushi and hibachi restaurant chain looks to make a major expansion into other Florida markets, including Orlando.
A South Florida sushi and hibachi concept is seeking locations in Central Florida because it expands northward. Miami-based Sushi Sake is looking to start eight total locations in the area inside a year. The chain’s push comes as it signed three franchise agreements in the Miami area for 2020. The restaurant’s plans for expansion into other markets inside the Sunshine State include 10 locations in Jacksonville, 10 in Tampa, eight in Orlando and five in Tallahassee, the company told Orlando Business Journal.
Local locations where the company currently is looking for space include:
The restaurant has not signed any agreements in the region yet. The business is looking at both single-unit and multi-unit franchise agreements.
Each restaurant’s staff size depends on the size of the area, as a traditional restaurant at 1,800 sq ft may have 36 employees. The chain is signing two kinds of locations, a Teppanyaki restaurant which include hibachi grills where food is cooked facing guests as well as a sushi bar along with a traditional sushi bar restaurant layout without hibachi.
The entire startup cost for a traditional restaurant is between $464,103-$809,175, while a Teppanyaki restaurant is between $761,603-$1.3 million. The company looks at both suburban and urban locations because of its new restaurants.
Its average unit volume is $1.8 million to get a 2,000-square-foot restaurant to approximately $4.3 million for larger restaurant models. Sushi Sake was founded in 2009 by brothers James and Angel Aguayo and currently has 14 locations, during South Florida. Other markets the chain is targeting include Texas, Illinois and New York.
The literal translation of the Japanese word omakase is to entrust. More loosely defined, the word meansI will let it rest your decision. In American Japanese dining, the word has brought on a lifetime of their own. It is now colloquially employed to define several rotating menus and seasonal experiences offered at high-end Japanese kitchens. To buy the omakase menu means entrusting the chef with providing a one-of-a-kind dining experience that is creative and inspired.
Although Houstons restaurant scene consistently gain national relevance, Japanese cuisine curiously remains an under-represented element of the citys culinary landscape. Despite a saturation of outstanding sushi bars, ramen shops and hibachi kitchens, those companies are too often overshadowed by steakhouses, Tex-Mex, barbecue and Vietnamese noodle houses.
Naturally, this list features most of the same Japanese restaurants that frequently show up on best-of lists. However, our aim is to concentrate on omakase. It really is by freeing and entrusting the chef to select the menu that diners experience the truest kind of creativity and talent. They are our picks to get the best omakase dining experiences in Houston.
Kata Robata, 3600 Kirby: Chef Manabu Hori Horiuchi has led his acclaimed sushi restaurant, Kata Robata, more than ten years now and, more than any other Japanese chef in Houston, will be the one most likely to someday win a James Beard Award. Hes been a semifinalist for optimum Chef Southwest three times and is regarded as a veteran whose penchant for pushing boundaries sets the bar for quality and innovation.
Kata Robata opened being a Japanese restaurant serving a mixture of traditional and modern dishes. Since that time, it provides turned into a highly creative culinary concept merging Horis purist sushi technique with ingredients and inspiration from around the world. Earlier this year, he introduced Vietnamese and Indian influences.
As a result of the restaurants evolution, an omakase dinner at Kata Robata may include dishes as unorthodox as foie gras torchon and chocolate mole, or as classically simple as toro and freshly ground wasabi over sushi rice. Selections change not only with the season however with Horiuchis new inspirations and artistic leanings. This is an omakase experience unlike some other in the city. The fee can be lower, or the diner can drive it higher with special requests, but the average is approximately $150. Pro tip: if you happen to be at the restaurant when its not busy, sushi counter seating is available and youre not starving, find out about a mini-omakase of fewer courses.
KUU Restaurant, 947 Gessner: Executive chef Addison Lee has professional roots based in the prestigious Nobu London where he trained beneath the tutelage of chef Nobu Matsuhisa. There, he learned and incorporated the famed chefs rigorous standards of quality and presentation. Lee imparted much the exact same drama and prestige as he opened KUU in 2014, which quickly had become the culinary jewel of MetroNationals ultra-high-end multi-use development, Gateway Memorial City.
Lee? menus exemplify flair and design that is a lot like Nobu (without all of the high society), along with the restaurant? sleek and trendy decor. His presentations include touches of gold leaf and lavish utilization of uni and salmon roe are artisanal to begin extravagant. Omakase is more of a tasting menu, since most of the seating is at tables. and you also likely wont communicate with Lee, as hes now more of a company partner and guiding force compared to day-to-day chef. Nonetheless, KUU offers a unique experience worth checking off any Houston sushi bucket list.
MF Sushi, 1401 Binz Street: Chef Chris Kinjos enigmatic sushi restaurant is tucked discretely in to a Museum District office building along with a mystery to people whove never dined there. The existing location continues to be largely unpublicized since its splashy debut. (A fire de-activate the first Westheimer location.) It doesnt even appear to have an active website and its Facebook page hasn? been updated since May 1. Regardless, its absence of digital footprint didn? prevent it from reaching number 11 on Alison Cook? Top 100 in 2018 or sporting very high ratings on consumer review websites.
Reservations are necessary for the exclusive, 12-plus course omakase experience that may last as much as two along with a half hours and price upwards of $200 per person (after tip and beverages). Like his chic and contemporary dining area and flat, modern sushi bar, Kinjo? omakase dinners are minimalist, artistic and pure. Courses are traditionally small with only a couple of bites of meticulously sliced and expertly molded fish, fresh uni or lightly seared wagyu. It is a worthy splurge, though perhaps more suited to the sushi purist as opposed to those searching for boundary-pushing innovation.
Nobu, 5115 Westheimer: When chef Nobu Matsuhisa expanded his world-renowned sushi concept to The Galleria in mid-2018, the receptions were mixed. Some lauded the opening as a sign of Houstons international credibility, while some rolled their eyes at the prospect of more over-priced coastal concepts taking prime Houston retail space. Whatever your thoughts, it would be foolish to depart one of many worlds premiere sushi restaurants off this list.
Years before chef Nobu teamed on top of actor Robert DeNiro to produce the exclusive, pricey Nobu, he traveled to Peru being a young chef to start his first restaurant. While there, he absorbed many years of experience and knowledge regarding South American cuisine knowledge he would later incorporate into his sushi. Today, Nobus menus are acknowledged to be extremely seasonal, fresh, inspired and reflective in the chefs immense body of information. Regardless of the a large number of Nobu locations around the world (many of them inside hotels), chef Nobu personally crafts the seasonal tasting menu served at each one. (Just dont expect him to become in the restaurant to serve it for you himself.) The signature 12-course Nobu experience is $125 and the Houston menu, that is heavier on wagyu and gulf seafood, is $175.
Shun Japanese Kitchen, 2802 South Shepherd: Once this restaurant debuted last year, it was a legacy moment for Japanese food in Houston. Chef-owner Naoki Yoshida, whose family has owned the institutional Nippon Japanese Restaurant on Montrose since 1985, matured within the neighborhood preparing fish behind his father? sushi counter. After years of experience both in Miami and Tokyo and time spent running the sushi counter at Nippon Yoshida returned to start his version of any second-generation, modern Japanese kitchen less than a mile from your family business.
The result was a review of an extremely contemporary yet finely crafted vision of recent Japanese cuisine reinforced by traditional skill and respect for your timeless craft of producing sushi. Yoshida is truly the lone chef working behind his small sushi counter and serving omakase meals to people who find a way to snag among the few limited sushi bar seats. His menu features refined versions of staples including soy sauce-marinated mackarel (saba) garnished using a strip of candied seaweed along with a small smear of fresh wasabi, or the modern carnitas stuffed fried dumplings.
Photo of steak on the bamboo mat.
Roka Akor, 2929 Weslayan: This high-end, stylish robata steakhouse and sushi kitchen opened in June 2017. In addition there are Roka Akor locations in San Francisco, Chicago and Scottsdale. Before the Houston opening in reality, way back in 2009 Bon Apptit restaurant editor Andrew Knowlton named it one of many Top 10 Sushi Spots in the nation. In 2012, Travel Leisure gave it a comparable honor.
Presentation, luxury and meticulous quality would be the defining characteristics in the sushi program at Roka Akor. Its part-steakhouse pedigree implies that wagyu is often area of the omakase experience, as well as over-the-top sashimi presentations and gastronomy-inspired nigiri. People who seeking an overtly luxurious omakase experience may find that Roka Akor is a perfect fit.
Bowl of tuna sashimi and watermelon
Uchi, 904 Westheimer: Restaurant imports from Austin and Dallas are relatively common in Houston, much like the accompanying gripes from purists who only revere original concepts. Having said that, many sushi-loving Houstonians have nothing but good things to state about Uchi. Even though modern sushi bar from James Beard Award-winning chef Tyson Cole originated in Austin, the Montrose qeglbs in Houston is becoming an essential part of the community as well as the citys sushi scene.
Although there is an a la carte menu, Uchis forte is omakase. The massive, wraparound counter in the center of the dining-room is manned constantly by several sushi chefs. Diners seated in the bar put in their food orders directly with the chef. That model adds a layer of chefs choice service to every meal. (Servers are available, but mainly for drink orders or handle special requests or issues. Even when ordering from the menu, Uchi? talented and friendly sushi chefs are recognized to create a suggestion or two, often pointing novice diners or familiar regulars inside the right direction based on seasonal availability and freshness. Its the sort of joint frequented by people that understand and appreciate high-level sushi execution a real favorite among aficionados from the cuisine.