| rev:text
| - A short while back, I heard through the grapevine that the Chef Hong from Moko had recently joined the team at Kanji. I enjoyed the food at Moko and was excited to try the food at his new digs. Unfortunately, by the time you are reading this review, Chef Hong has left the building. But on a brighter note, many of the changes he had implemented are in place, and even without him being there, I liked what I saw at the "new" Kanji.
Kanji offers many different kinds of eating experiences that are sure to please the palette. First, you have traditional sushi, where you can order nigiri, and hand rolls, and other items typically seen at a sushi restaurant. Then, you have teppanyaki, or as I like to call it, dinner and a show, where a chef will cook for you in front of your eyes, and will also interact with fun tricks (did anyone say volcano onion?) And lastly, they offer modern asian-style entrees and appetizers, ones that if you are familiar with Moko, will know.
Since Chef Hong wasn't there, I decided to go with the teppanyaki route. If you had never been to a teppanyaki, I would highly recommend that you try Kanji's. Our chef was funny and chill. I ordered the chicken and beef combo. I then received the yelp check in offer for a sake bomb. What was kinda different was that they let us choose from about 5 different flavored sake's. I've only had a straight up one, so I was curious about the mango flavor. Hesitant at the fact that the mango flavor would not go well with the beer, I was surprised by how well they went together.
We were then given our soup and salad. Pretty basic teppanyaki flair, but did the job serviceably. The soup was good, and the salad was crisp. Then the chef started cooking the fried rice. I thought that the flavor was good, however, the rice was slightly undercooked. Then the proteins came next. The chicken was moist and well seasoned and so was the beef. I enjoyed it a lot. Our chef then cooked the veggies. They are a little heavy on the zucchini here, not my thang, but I thought it all tasted pretty good. The chef from the kitchen then sent us out a special of shrimp tempura that had been wrapped with a piece of tuna. Mikey likey.
I don't do teppanyaki very often because it gives me flashbacks of my crazy first job in the kitchen as a rebellious teenage boy in Ellicott City, MD. But, if I were to chose any place to go for it, Kanji would definitely be at the top of my list.
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