In 2004, Kobe started as a small restaurant in Bentonville. After 2 years of serving sushi exclusively, we wanted to offer our guests more variety. Hence we moved to Fayetteville and established Kobe Hibachi Grill and Sushi.
By adding the teppanyaki grills, we were able to offer our guests an exciting alternative to traditional dining as well as quality sushi. The new establishment was a success and in 2012, we saw the need to expand and moved to our current location on Van Asche Drive.
Very simply, sushi was created in Japan to accommodate the fast pace of life even 100 years ago. Originally fish was wrapped in vinegared rice to help preserve fish because refrigeration did not exist then. The rice would get thrown out and the fish would be eaten. It was eventually seen as wasteful to throw the rice away and hence sushi was created.
Westernized sushi has evolved into a fusion of traditional and modern techniques to accomplish what you see in the present day. Traditionally, ginger is accompanied with sushi. It is eaten in between bites of nigiri (fish wrapped around a patty of vinegared sushi rice), sashimi (fish without rice), or maki (rolls) to refresh the palate. However, personal preference prevails tradition and most people eat it along with whatever they choose. Wasabi was customarily put in very small quantity in between nigiri sushi. These days wasabi is put on the side, as the modernized version is very pungent. A small dish is present to allow the consumer to take a dab of wasabi and mix it with soy sauce to use as a dipping sauce for the sushi. Hint: with nigiri, dip the fish side in the sauce mixture and not the rice side. Such would break the rice apart.
Hibachi has a mysterious history as the origin of its time is unknown. Traditionally, hibachi literally translated means fire bowl and was used as a heating mechanism. In North America, it is used as a cooking surface on a flat iron grill called teppanyaki. The chefs display an array of culinary talent, coordination, and showmanship that surpass traditional back-of-the-house cuisine.