Great food

[Happinow]

We had dinner for the second time at the Japanese Steak House in Sumter and it was as good the second time as the first. We sat at the grill, where they do all of that fancy utensil work and cook your meal before your eyes. It was an entertaining evening and the food was great! If you get a chance, please give them a try.

[SALYBOW]

We had dinner for the second time at the Japanese Steak House in Sumter and it was as good the second time as the first. We sat at the grill, where they do all of that fancy utensil work and cook your meal before your eyes. It was an entertaining evening and the food was great! If you get a chance, please give them a try.

I don't like surprises :oops:.

[Patty55]

I went there a few years ago. My miso soup had sludge on top and debris in the bottom, when I asked what was going on I was told they added tempura crumbs for flavor. We had sushi, it was nothing special.

A week or so after I went for a take-out and specifically asked for "No sludge". I also had a conversation with the sushi guy and asked him to kick it up a notch. When I got home I still had sludge, the sushi still was nothing special.

I really don't like the whole hibachi thing, did it in the 70's. I like waiters who are unobtrusive. The whole cook/comedian/juggler thing was is a bit too in my face.

The first time I went with a friend who is Asian (Taiwan), we got there about 8 and she said they were complaining about it in the kitchen in Cantonese.

[skyguy79]

I don't like surprises :oops:.What Happinow is referring to is Japanese style hibachi grilling and there is really no surprises to it. We've been to Japaneese restaurants many times both in NYS and in Southern California (but now down here yet) and it's been an enjoyable and entertaining experience each and every time and we never saw anyone seated with us that didn't look like they weren't enjoying themselves.

The hibachi setup is basicly a rectangle setup where the hibachi chef in on one side and there are seats around the other three sides. Usually seats about 8 diners. The fresh, uncooked food (beef, chicken, shrimp, salmon, etc. - depending on what the diners have ordered) is brought out by the chef and then prepared and distributed to each diner. A good habachi chef will be quite entertaining.

I recall one day when we brought our young son for a hibachi dinner where the chef cut off the tails on the shrimp, scooped them up on his Spatula then held them over our sons dish asking... "You ordered this?" Needless to say our son got a kick out of that, and a chuckle!

http://cmsimg.indystar.com/apps/pbcsi.dll/bilde?Site=BG&Date=20121024&Category=OUTTOEAT&ArtNo=210250315&Ref=AR&MaxW=640&Border=0&Greenfield-acquires-taste-Japan-Haru-Hana-Hibachi-Steak-House

[Patty55]

What Happinow is referring to is Japanese style hibachi grilling and there is really no surprises to it. We've been to Japaneese restaurants many times both in NYS and in Southern California (but now down here yet) and it's been an enjoyable and entertaining experience each and every time.

The hibachi setup is basicly a rectangle setup where the hibachi chef in on one side and there are seats around the other three sides. Usually seats about 8 diners. The fresh, uncooked food (beef, chicken, shrimp, salmon, etc. - depending on what the diners have ordered) is brought out by the chef and then prepared and distributed to each diner. A good habachi chef will be quite entertaining.

I recall one day when we brought our young son for a hibachi dinner where the chef cut off the tails on the shrimp, scooped them up on his Spatula then held them over our sons dish asking... "You ordered this?" Needless to say our son got a kick out of that, and a chuckle!

http://cmsimg.indystar.com/apps/pbcsi.dll/bilde?Site=BG&Date=20121024&Category=OUTTOEAT&ArtNo=210250315&Ref=AR&MaxW=640&Border=0&Greenfield-acquires-taste-Japan-Haru-Hana-Hibachi-Steak-House

Yep, that's what I don't like, maybe it's different when you're dining with children. I like to face the person I'm with. I like a chef/cook, not a juggler/circus clown. I like quiet dining, good conversation, quality food and a bottle of wine.

But hey, that's just me, I also don't like the circus.

[Yorio]

I don't know when the Mongolian barbecue restaurants started in the world or the Korean barbecue started but in Japan, it started in Kobe around late 1950s, of course with the use of the now famous Kobe beef. It was expensive and quiet. The trend moved to Tokyo in the 60s. I don't know when a wrestler named Aoki came to the U.S. to compete but later he started a chain with all that acrobatic moves. The name of the chain escapes me but this acrobatic movements became famous and he became very rich. At one time he even started a risqué magazine similar to Hustler. For my taste I like the quiet atmosphere but,if the grandkids want to see the show, what can I say.

[zcaveman]

I don't like eating with people that I don't know and with the Hibatchi cooking they like to put you together. That spoils it right there.

I think that Benihana was the chain.

Z

[Patty55]

I don't know when the Mongolian barbecue restaurants started in the world or the Korean barbecue started but in Japan, it started in Kobe around late 1950s, of course with the use of the now famous Kobe beef. It was expensive and quiet. The trend moved to Tokyo in the 60s. I don't know when a wrestler named Aoki came to the U.S. to compete but later he started a chain with all that acrobatic moves. The name of the chain escapes me but this acrobatic movements became famous and he became very rich. At one time he even started a risqué magazine similar to Hustler. For my taste I like the quiet atmosphere but,if the grandkids want to see the show, what can I say.

Benihana? It was quite the novelty 40 years ago.