Kobe Japanese Steak House & Sushi Bar: Teppanyaki and Sushi in Columbia

What Kobe Offers

Kobe Japanese Steak House & Sushi Bar in Columbia combines two distinct dining experiences under one roof: a teppanyaki grill where chefs cook in front of you, and a full sushi bar where you can order rolls, nigiri, and sashimi. The teppanyaki side is the draw for groups and families—a chef works at an iron griddle built into your table, slicing and cooking beef, chicken, seafood, and vegetables with theatrical flair. The sushi bar runs separately, so you can sit at the counter and watch sushi chefs work, or order rolls to your table.

The restaurant sits on Devine Street in the Five Points area, a location that puts it within walking distance of other shops and restaurants. The atmosphere leans toward celebration—birthdays and special occasions are common, and the teppanyaki format naturally turns a meal into an event. Prices reflect the performance and the fresh ingredients; teppanyaki entrees run higher than a standard steakhouse, and sushi rolls are priced competitively with other full-service sushi bars in the region.

Key Takeaways

• Teppanyaki dining at Kobe means a chef cooks your meal at your table, making it a visual and interactive experience rather than a quiet dinner.
• The sushi bar operates independently, so you can order rolls and nigiri without committing to the teppanyaki experience.
• The restaurant is located in Five Points, a walkable neighborhood with parking available on-site and nearby streets.
• Reservations are strongly recommended for teppanyaki, especially for groups or weekend dining, because tables fill quickly during peak hours.
• The menu includes traditional Japanese proteins and vegetables, plus American steakhouse cuts like filet mignon and New York strip.

How Teppanyaki Dining Works at Kobe

At a teppanyaki table, you sit around a large flat griddle while a chef stands on the other side and cooks your entire meal in front of you. You order an entree—typically a protein like steak, chicken, shrimp, or scallops—and it comes with fried rice, a salad, soup, and vegetables, all cooked on the same griddle. The chef uses two metal spatulas and a knife to chop, flip, and sear everything, often with practiced showmanship: stacking onion rings, cracking eggs, or catching food in a hat.

The experience is social by design. You share a table with other diners (unless your party is large enough to book a private teppanyaki table), so you watch the chef work for everyone at once. Conversation happens naturally, and children often find the cooking performance engaging. The meal takes longer than a standard restaurant dinner—usually 45 minutes to an hour from start to finish—because cooking happens in real time, not in a kitchen out of sight.

Teppanyaki at Kobe requires a reservation for groups of four or more, and the restaurant recommends calling ahead even for smaller parties on weekends. Walk-ins are seated at the sushi bar or at regular tables if teppanyaki is fully booked. The cost per person is higher than ordering the same protein at a traditional steakhouse, but you are paying for the chef's labor, the table-side experience, and the theatrical presentation.

The Sushi Bar and Roll Selection

Kobe's sushi bar operates as a separate counter where you can sit directly in front of the sushi chefs and order nigiri, sashimi, and specialty rolls. The menu includes classic rolls like California, spicy tuna, and Philadelphia, as well as house specialties that vary by season and chef creativity. You can order a la carte—a few pieces of nigiri, a single roll, or a combination—or choose a sushi platter designed for one or two people.

The sushi bar is a good option if you want Japanese food but do not want the teppanyaki experience, or if you are dining alone or as a couple and prefer a quieter setting. You can watch the chefs prepare your food, ask questions about what is fresh that day, or request modifications to rolls. The bar also serves beer, sake, and Japanese soft drinks, and the sushi chefs can recommend pairings.

Menu Highlights and Dietary Considerations

Teppanyaki entrees at Kobe center on premium cuts: filet mignon, New York strip, ribeye, and lobster tail are standard options. Chicken and shrimp entrees cost less and are popular with diners who want the teppanyaki experience without the highest price point. Vegetarian teppanyaki is available and includes mushrooms, zucchini, onions, broccoli, and fried rice cooked on the griddle.

The sushi menu accommodates various preferences: vegetarian rolls use cucumber, avocado, and pickled vegetables; spicy options are clearly marked; and the chefs can build custom rolls if you have specific requests. Kobe also serves traditional Japanese appetizers like edamame, gyoza (dumplings), and tempura, which can be ordered at any table. Alcohol includes Japanese beer, sake, and a wine list; non-alcoholic options include tea, soft drinks, and Japanese sodas.

If you have a severe seafood allergy, the teppanyaki side is safer than the sushi bar because the chef cooks your meal separately on the griddle. The sushi bar, by nature, handles raw fish throughout the day, so cross-contamination is a concern. Call ahead to discuss your specific allergy with the restaurant.

Location, Hours, and Making a Reservation

Kobe is located on Devine Street in Five Points, a neighborhood known for independent restaurants, shops, and galleries. The restaurant has its own parking lot, and street parking is available nearby. Five Points is walkable, so if you are staying in the area, you can reach Kobe on foot from nearby hotels or other businesses.

Hours vary by season and day of the week; the restaurant is typically open for lunch and dinner Tuesday through Sunday, and closed Mondays. Call the restaurant directly to confirm current hours and to make a reservation. For teppanyaki, reservations are essential on weekends and for groups of four or more. Even for sushi bar seating, a reservation during peak dinner hours (6 p.m. to 8 p.m.) reduces wait time.

The restaurant accepts phone reservations and walk-ins, though walk-ins may face a wait during busy periods. If you are celebrating a birthday or special occasion, mention it when you call—the teppanyaki chefs often acknowledge milestones during the meal.

What to Expect on Your First Visit

If you choose teppanyaki, arrive a few minutes early so the host can seat you at your assigned table. You will meet your chef and other diners at your table. Order your entree, soup, and salad from the menu; the chef will begin with the salad and soup, then move to the main course. Pace yourself—the meal unfolds over time, and you can eat as the chef cooks rather than waiting for everything at once.

At the sushi bar, sit at the counter and look at the menu or ask the chef what is fresh. You can order one roll or several; there is no minimum. If you are new to sushi, the chef can recommend approachable options or explain what is in each roll. Sushi is meant to be eaten immediately after it is made, so eat each piece shortly after it arrives.

Tipping is customary at both the teppanyaki table and the sushi bar. For teppanyaki, tip the chef directly or include it in your bill; for sushi bar, tip the sushi chef or server. Standard tipping is 18 to 20 percent of your bill.

Why Kobe Stands Out in Columbia's Japanese Dining Scene

Teppanyaki is a specific experience that few restaurants in the Midlands offer, and Kobe is one of the established places to find it. The combination of teppanyaki and a full sushi bar under one roof means you can choose your experience based on your mood and group size. The Five Points location also matters—it is a neighborhood where people go to explore, not just pass through, so Kobe fits into a larger evening out rather than standing alone.

The restaurant has been in Columbia long enough to build a reputation for consistent quality and reliable service, which matters when you are paying premium prices. Birthdays and celebrations are common, so the staff is accustomed to making occasions feel special. If you are visiting Columbia and want a dining experience that is different from a standard restaurant, Kobe delivers that.

Frequently Asked Questions

Do I have to sit at a teppanyaki table, or can I order teppanyaki food at a regular table?

Teppanyaki is designed for table-side cooking, so you sit at the griddle table. If you want teppanyaki food but prefer not to sit at the griddle—perhaps because you have mobility concerns or do not want the social experience—call ahead and ask if the kitchen can prepare a teppanyaki entree in the back. The restaurant may be able to accommodate this, but it is not the standard service.

What is the difference between nigiri and sashimi?

Nigiri is a small mound of rice topped with a slice of raw fish or other topping; you eat it in one or two bites. Sashimi is just the fish, sliced thin, with no rice. Both are served at Kobe's sushi bar. Nigiri is often a good starting point if you are new to sushi because the rice makes it easier to handle and adds flavor.

Can I bring my own sake or alcohol?

Most restaurants do not allow outside alcohol. Kobe has its own beer, sake, and wine selection, so you can order drinks there. Call ahead if you have a specific bottle you want to bring; some restaurants allow it for a corkage fee, but this is not standard practice.

How long does a teppanyaki meal take?

Plan for 45 minutes to an hour from the time you sit down until you finish eating. The chef cooks in stages—salad and soup first, then the main course—so you are not waiting for everything at once. If you are in a hurry, teppanyaki is not the best choice; the sushi bar is faster.

Is Kobe good for a first date?

Teppanyaki can be fun for a date if you both enjoy interactive dining and do not mind sharing a table with strangers. The sushi bar is quieter and more intimate. If you want to talk and get to know someone, the sushi bar is the better choice; if you want entertainment and a shared experience, teppanyaki works well.