In 1964, James Beard Award-winning chef and owner of Kobe Restaurant, James Kelleher was commissioned to make a sushi restaurant in the Tokyo district of Ginza.
The idea was to take a Japanese-style style of sushi, which had been developed by Satsuma Sushi, and make it a Western style, but Kellehers original plan was to bring the two styles together.
The first sushi restaurant opened in Ginza in the summer of 1964, but by 1965, he was not satisfied with his efforts.
After the restaurant failed to draw the interest of customers, Kellehs partner in Japan, Tomoichi Nakano, decided to close the restaurant.
Kellehan was left with nothing but the ashes of the restaurant, which he had planned to turn into a museum and display.
It was this that led to the development of the sushi restaurant concept.
The concept of the kobe sushi restaurant evolved into a series of restaurant concepts that eventually included the Kobe and Kobe Steakhouse, as well as the Kobe Sushi Bar, the Kobe Steaks, and other restaurants.
The Kobe Steakhouses was the first sushi joint to open in the United States.
The restaurant was a joint venture between Tomoicha Nakano and James Kearney.
The name Kobe Steakes comes from the word kobe, which means steak, and sakes, which is a dish made from the skin of a Kobe fish.
In the early 1960s, the name Kobe Restaurant was inspired by the Kobe steak, which was served at the Kobe House, a restaurant in Tokyo.
Since then, the restaurant has become synonymous with the Kobe family, and in 2017, the company launched the Kobe Family Foundation to support educational programs to help children and their families.
The new restaurant opened to a strong response, and it has since become one of the top-selling restaurants in the U.S. In 2018, the first Kobe SteAKhouse was launched in New York City.
The original location, located in Manhattan’s Greenwich Village, was a former kobe steak house.
The newest location, in Brooklyn, opened in 2019.
The Japanese cuisine of kobe is one of Japan’s most beloved culinary traditions, and its popularity continues to grow as new generations of Americans come to enjoy the dish.