Take my advice: If you’re going to Kabuto, the Japanese Kabuto has all of these things, but they’re tucked into a menu hibachi grill and sushi joint on the curve of Stanley Road that has something for everybody: filet mignon, ribeye, tuna, in Greensboro, bring a bunch of people with you. salmon, red snapper and even lobster on the hibachi menu. The Not that it’s not a great place for a date — it is. There sushi menu features a full slate of traditional rolls, a long list are small tables in the lounge and a full-on sushi bar, perfect locales of special house creations and, for the purist, a tasteful selec- for intimate dinners or casual cocktails. But for my money, you’ve tion of nigiri — individual, a la carte items of pure, sliced raw got to do it hibachi style to get the full effect. fish with rice.
So bring a crowd maybe 10 deep, enough to fill one of the griddle- But on our last visit, a multi-family outing with six children in topped tables, a private audience for which the hibachi chef can tow, we wanted the kind of experience for which Kabuto has become perform. And if you can, make sure at least a couple of them are kids. known. We wanted hibachi.
Everyone loves a hibachi chef. The dazzling knife work. The flying We took our own big table, though if you have a smaller party the shrimp. The onion volcano. Watching one of these masters at work hostess will place you in a larger group. The orders came quickly. is enough to make anyone feel like a kid, but the effect they have on Once you decide upon surf, turf or both, it’s a simple matter to nar- actual children is incredible. row it down. The kids got a little restless just then, but within minutes I remember my first time going to one of these places. It was back the hibachi man came out — tall hat, karate gi, the whole deal. Once in the 1980s, when the hibachi trend in the US was just taking hold. I he started prepping shrimp on the tabletop the kids were mesmerized had eaten plenty of Chinese food up to that point — this was in New as the adults sipped their sake. Oohs and ahs ensued as the shrimp York, after all — and I had even tried sushi, though at 11 years old flew through the air, onto our plates and, of course, into the chef’s I wasn’t really all that into the concept of eating raw fish. But I had hat. That one blew the kids away… until, that is, the onion volcano never seen anything like this: a wild man with a big knife cooking our erupted. dinner right in front of us. I’m sure it’s a simple matter to make one: just a few onion slices Back then hibachi joints were fairly routine in their fare: steak, stacked in a pile, squirt a little alcohol inside, light it up and then shrimp, maybe some scallops or chicken, all served with fried rice presto! Our chef even sprinkled a few black pepper flakes on it that assembled right before your eyes and maybe some fried bananas for singed and sparkled like fireworks. But I advise you not to try it at dessert. home.
Kabuto Japanese 1617 Stanley Road, Greensboro Steakhouse and Sushi Bar 336.852.5550 www.kabutostreakhouse.com