You have probably noticed that the majority of places that specialize in the Asian food that you crave tend to carry the word “hibachi” in their names. They also offer hibachi as one of the key features of their establishments. This is because hibachi is not a just cooking style, or even a cooking method. It is an experience that combines great food and entertainment in a comfortable and vibrant environment.
Read more and see how Kobe Japanese Steakhouse’s hibachi will be your go-to choice for all your special celebrations, or any time you crave umami: the “fifth flavor” that Japanese cuisine embodies so well.
What is hibachi?
The Japanese word “hibachi” 火鉢 combines the word “hi,”or fire, with a Buddhist monk’s begging bowl, known as a hachi bowl.The meaning,of hibachi is,literally, “the fire pot.”
History of hibachi
The historical origins of hibachi are traced back to the Edo period, which ran from 1603 to 1868. It is said that the method of using a portable pot both for cooking as well as for heating, was originally used by the Samurai soldiers and other upper-class citizens of the time. Eventually, this convenient cooking method became a popular tradition.
Back in 1945, the first Japanese hibachi restaurant opened in Misono, Japan. It was this place that set the super high standards that modern restaurants like Kobe aim to reach today.
It started with Misono’s style of preparing food. The chef’s artistic and professional control of his cooking tools gave him plenty of space to try everything, from food “acrobatics,” to experimental ways to cut meat and vegetables in new and daring ways.
Rather than sautéing meat, or grilling it traditionally, Misono’s would prepare roaring fires that resembled Japanese volcanoes flaming into the air. This go-to place for tourists was brought into the United States about 20 years later, creating history in American culinary tradition forever.
Kobe Japanese Steakhouse follows the techniques of original hibachi. Customers get to select their favorite meats and vegetables. Meanwhile, a surface especially made out of stainless steel, will serve as the stage where our amazing hibachi chefs will create a superb visual and culinary experience. The customers’ selections will be cooked right in front of them. Chefs will cut, chop, mix, and cook with excellent precision, fun acrobatics, and a humoristic charisma that energizes the atmosphere.
Seasonings are neither artificial nor complex. They are the basics of Asian cuisine: soy sauce, vinegar, salt, pepper, sesame seeds, and everything that brings that sought-after umami that is unique to Japanese cuisine.
Hibachi versus other cooking methods
Tempura, grilled, sautéed and sushi items are not usually part of the hibachi experience. These items are especially prepared in different areas of the kitchen, as well as behind the glass of the fresh sushi and sashimi bar. Items such as soups, appetizers, and salads come often from inside the kitchen.
A “hibachi” item
A food item containing the word “hibachi” in a typical restaurant menu may mean two things. The first possibility is that the meat and vegetables in the dish will be cooked in an open flame back in the kitchen area and then delivered to your table by your server.
The second possibility is that you are at Kobe’s Japanese Steakhouse, and you will get both the food and the experience of the open flame cooking spectacle. Hibachi is done outside of the kitchen and in front of guests, with an especially-prepared area where all the action happens.
Fun, camaraderie, and good times await you with our fun chefs, as well as with our amazing and friendly service. There has never been a better choice for an outing, or a special celebration, than a good time at Kobe’s. Give us a call for priority seating, and for booking a table for your party. There is something for everyone’s tastes.