Kobe Japanese Steakhouse and Sushi Bar

Kobe Japanese Steakhouse and Sushi Bar has risen like a phoenix from the ashes to shake up the hibachi grill scene.

After the restaurant burnt down in January 2011, owner Bryant Simms rebuilt and remodeled the building. It reopened for business in May this year.

The new restaurant was designed to be an open concept with private and more intimate rooms, according to manager Dan Baker. A fish pond and waiting area now welcome diners as they enter.

“Kids really enjoy the fish pond when they come in,” said Baker. “The waiting process is much more pleasant for both parents and children because the kids have something to do.”

The new face extends to a new menu and a new executive chef.

“I want to revitalize and update the traditional Kobe menu and what people associate with the Japanese Steakhouse,” said Executive Chef Steven Kim. “We are looking to incorporate fresh and local ingredients while looking for a healthier route to cooking Japanese cuisine.”

New menu items include lemongrass salmon, macadamia nut-encrusted chicken, and beef tenderloin with roasted garlic in a whole grain mustard demigloss.

The bar area beckons you to new and innovative drinks that are special to the house. To the right of the bar, the sushi bar allows customers to sit and watch as chefs prepare their sushi.

A small, traditional dining area next to the sushi bar allows customers to eat traditional Japanese hibachi-style food, such as chicken teriyaki and steak teriyaki, without

the show. The area also entices customers to step out of the norm and try some of the new menu items introduced by Executive Chef Kim, a family friend of the owner who was chef at Seasons 52 in Jacksonville, Fla., before coming to Birmingham.

Of course, one can still experience the entertaining hibachi show. Options include chicken, steak, shrimp, scallops and salmon.

At the end of the meal, customers can indulge in selection of homemade desserts, including a lemon walnut cheesecake.

Kobe and Kim are making their mark on the idea of the traditional hibachi steakhouse.

“By adding more flavors, introducing new and in- season ingredients and by creating new and exciting menu items, Kobe can take a step in a new and creative direction,” said Kim.