What comes to mind when you hear the words “Steak House”? How about Japanese or Tokyo Steak House? Once you savor the flavors and ambiance of a true Japanese steak house you’ll never think the same way again when you hear the words “Steak House”.

A Japanese steak house means having your own bonafide chef, standing right in front of you, preparing your meal to perfection. And while at it, he’ll put on a culinary show you won’t forget. Flaming, twirling utensils, spinning eggs thrown in the air and landing or breaking on the edge of a spatula, flaming volcanoes made from onions and much more are all part of the show. Meals are prepared and served hot, one serving at a time, as you sit and enjoy the show and the food. You see every fresh morsel of food as it is brought out and before it’s prepared.

No fat is used for the cooking or remaining on the meat. Cooking is done in pure vegetable oil and all fat is trimmed from meats. All beef is lean and choice as are the fish and other seafoods.

Now for a little history—Japanese steak houses have always been a favorite on the east and west coasts of the USA (originally called Hibachi Grills). They started cooking with charcoal and switched to gas grills about 30 years ago. There are still some Japanese restaurants that use the hibachi type grills, but most are the gas grill type, which are cleaner and faster.

Nobody seems to know for sure when the first “Hibachi Restaurants” started in America, but it’s easy to guess that they may have started in the gold rush days. There were many oriental cooks at that time in the camps and on the railroad construction lines. Our part of the country has not been blessed with too many Japanese steak houses until recently. Now there is the new “Tokyo Steak House” in the Country Club Mall, with all its grill stations. It also has a complete bar, cooks and servers in traditional Japanese attire, (they love to have their pictures taken) and last but not least a real “Sushi Bar”.

I have to be the first to admit, I thought all sushi was raw fish. “Not so,” says Danny Lee, general manager, “Some is cucumber roll, California roll, Spider roll, and Tempura roll, while some is all vegetable.” Sushi, all natural and also prepared with no fat or oil, is very popular in the U.S. Any dish without rice is called sashimi, mostly raw seafood, mainly fish.

Danny says that they are the first Japanese steak house in Western, Maryland and “we are very proud to bring the experience here.”About the chefs: All of the chefs are extensively schooled or have served long-term apprenticeships or both. They are masters at their trade, always wearing a smile and aiming to please.

The waitresses are warm and charming, wearing their traditional Japanese attire. They will make you feel at home in that they appreciate your presence. Maybe it’s about time to start a new way of thinking and put a little fun and enjoyment into your steak house thoughts.

Tokyo Steak House is located at Country Club Mall just off I-68 at Exit 40 in LaVale, MD.
Call 301-729-8598 for more information, directions or to make reservations. Reservations are recommended, but not required.