Kobehana

Getting the right chef can be a make-or-break situation

Food continues to cook as it sits on the surface of the teppan, so each item is plated as soon as it is ready. One of us ordered a main course of scallops, which were sautéed and served long before anyone else at the table began eating. This could have easily been avoided by placing the quick-cooking shellfish on the griddle last, rather than first.

Water glasses were never refilled, and when the chef began tossing the main-course foods onto plates, I still had a bowl of partially eaten salad on mine. I moved it to the side, but no waiter came by to swoop it up.

Plumes of dirty steam ascended through the vents as the chef scrubbed the teppanyaki grill while we munched on our main courses. We wondered: Would the dishwasher be coming out to perform next?

JOE ROCCO

Location Info

Map

Kobe Japanese Steak and Seafood

11401 NW 12th St.
Miami, FL 33172

Category: Restaurant > Asian

Region: Doral

Details

Open for lunch Monday through Friday 11:30 a.m. to 3:00 p.m.; dinner Monday through Thursday 5:00 to 10:00 p.m., Friday 5:00 to 11:00 p.m. Open for lunch and dinner Saturday 11:30 a.m. to 11:00 p.m., Sunday 11:30 a.m. to 10:00 p.m.
11401 NW 12th St, Miami; 305-591-1414.

"Cheesecake or vanilla ice cream. That's all we've got." I know teppanyaki joints serve Westernized desserts, but this is one pathetic selection.

The teppanyaki experience isn't for everyone, but kids certainly like it. I can attest to this because there were numerous youngsters in the room, and each one seemed to be continuously squealing with delight. Adults sometimes catch themselves jumping for joy as well, especially during the showstopping, Jennifer-Hudson-in-Dreamgirls-moment known as "The Flaming Volcano," when fire, smoke, and then bubbling soy sauce shoot lavalike through a funnel of onion rings piled upon the griddle.

The old toss-an-egg-in-the-air-with-a-spatula-and-catch, then split-it-in-half-with-a-cleaver trick precipitated a spontaneous smattering of applause around the teppan, too, as did Yohan snaring a flying lemon half with the tip of his paring knife. Then there was the catch-the-shrimp-in-your-mouth portion of the program. I was the only one to snag two consecutive snippets of flying crustacean. I was grateful not to have been asked to stand on a beach ball, clap hands, and go "arf arf" while doing so.

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