(From January 2011) Restaurateur Andy Kin has introduced a tasteful Japanese steakhouse to the Southside. Sit at the popular sushi bar, get up close and personal with the flashing knives and soaring flames at a hibachi table, or settle into the more conventional (and quieter) dining room. Spicy miso soup was followed by a crisp house salad with a delicate sesame dressing. The hit among our entrées was the featured bento box, each compartment holding its own little treasure, the tempura shrimp and grilled shrimp shumai (dumplings) being especially noteworthy. From the hibachi we enjoyed cooked-as-ordered tenderloin steak, vegetables (zucchini, carrots, and mushrooms), and excellent fried rice (a meal in itself). Bar.
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