Introduction
The focal point of the essay is to prepare a working report on the evaluation of the restaurant Kobe Stake house. For the purpose, it would not only look into the parameters of history and facilities but also consider the awards on by the organization. Additionally, it would consider the special features of the organization that make it unique and attractive.
Main body
The Kobe Stake house chain of restaurant started with Kobe Steaks in Atlanta about 32 years ago by Katsuhiko Watanabe. This was a pioneering experience for the people of Atlanta as it presented hibachi-style cooking. Later, with success, the restaurant started its chain in Nashville and followed it by another in Dallas, Texas.
The décor of the restaurant is carefully formulated keeping in mind the essence of Japanese foods and a leading Japanese architect designed it. Thus, it is certain that dining at Kobe Steak is surely a wholesome experience with not only exotic Japanese food but along with it the diner would find the essence and vibe of the Japanese culture.
The specialty of the restaurant is hibachi cooking or a style of cooking where the food is prepared right in front of the customer. This makes the atmosphere gastronomic and there is always an element of creativity involved in the entire process. The chefs present a range of showmanship with knives and other cooking apparatus in the process of making the food in front of the dining table of the customer. The entire process is like having a personal cook at the table ready for the service. The customer would be able to determine the amount of grill needed for preference and also can propose ingredients and spices if needed. It is almost an experience of having a tailor-made dinner at a Japanese restaurant while one is eating out.
The Kobe Stake house is extremely good at business sense and it is seen from their utilization space and ability to accommodate customers with different mode of needs like business meetings, rehearsal dinner, anniversary or simple birthday parties. The restaurant is also able to accommodate small or large groups in accordance to the need of the customers. These are organized in private dining rooms and these rooms are flexible in nature according the choice of the customers. About seven such dining areas are for private use and can accommodate about ten to forty people in seating groups. However, there are also semi-private rooms available. In these private and semi-private rooms the customers are required to remove their shows and enjoy the dinner at sunken tables in traditional style.
The specialty of Kobe Stake house is the flaming onion volcano and that is regarded to be a fabulous experience. Other such specialties are exotic Japanese cooking styles of vegetable, chicken, seafood and steak. These are all very fresh, therefore add additional flavor, and taste to the cooking. The cocktail lounge is also very comfortable with plum wine and other specialty cocktails. Apart from these, other traditional and exotic beverages are also available.
Kobe Stake house won the “America’s Top Japanese Restaurants 2008 – ZAGAT” and it was regarded as the “Best Japanese Restaurant – 1999 Reader’s Select Winner” by Atlanta Journal. (Kobestake, 1) Thus, overall, it can be stated that Kobe Stake house is a very delightful experience for any food lover and the essence of the entire atmosphere is very exotic in nature and it is a complete satisfaction and value for money for the customers.
Work Cited
Kobestake; Index; Kobestake.com: (2008). Web.