Amura Japanese Hibachi Grill and Sushi Review Orlando
Kapn Bone Sushi Review
- January 18, 2014
- 1 Comments
- By Story/Photos By Kapn Bone
Did you say Kobe Beef? It’s your good old Kapn. Bone here with another awesome food review. We are back at our favorite restaurant in Orlando, yes Amura. Our generous host and owner of Amura Mr. Suzuki invited us to try some of their Teppanyaki Specials. For those of you not familiar with this style of cooking you are in for a real treat.
Teppan in Japanese mean’s iron plate and Yaki mean’s grilled or pan fried. This method of cooking is very heart friendly, the food is seared on the grill locking in all of flavors inside. Tonight we are served by the lovely Sarah and Bona who lead us to our own grill station. Preparing our feast is Chef Shawn a veteran of the grill here at Amura’s.
We start off our meal with a little Sushi appetizer, Buddha order’s his favorite The Beauty and the Beast roll and I second with an Atom Bomb roll. Of course we always spice it up with a pair of Hydrogen Bombs, that’s Misago (flying fish roe) soaked in Wassabi till it turns green, quite the sinus opener that will bring tears to your eyes! We make short work of the Sushi, walking around the Expo for a few hours has peaked our appetite.
The Teppanyaki dinner menu is so varied you can get any combination of items mixed together, whether it’s the Golden Lobster with Filet Mignon or Giant Scallops with Shrimp and Salmon, Or our choice tonight was the Kobe Beef with Lobster, Shrimp and Scallops.. Sarah brings our Clear Miso Soup and a beautiful Salad with Ginger dressing.
Chef Shawn starts our show with a volcano onion in the middle of the grill, it was amazing ! The fire shoot’s out of the middle of the onion with a three foot flame, Buddha’s mustache was real close to the action. Then the vegetables are prepared, a mixture of fresh zucchini and onions with white sesame seeds.
Next comes the highly awaited Kobe Beef, Kobe Beef comes from special livestock. These cows have it made, all they do is graze on grass, they are not herded like other cows but left alone with no stress to toughen the meat. When the cow reaches nine hundred pounds it’s ready for slaughter, it can bring upwards to a hundred dollars a pound retail. The Japanese call it “White Steak” because of it’s internal marbling that caramelizes as it’s cooked. Chef Shawn did not disappoint, the Kobe was out of this world, tender, juicy and an incredible beef flavor that was decadently unique.
It’s no wonder that Tiger Wood’s and Arnold Palmer visit this establishment, it’s truly world class. I know that in two weeks when Surfguru returns to cover the Golf Expo that we will be coming back! As always we want to thank Mr. Suzuki and the whole staff at Amura, they treat us like family when we come.