Chef Kengo with the Tuna Pizza

Tuna Pizza, Ume Tarragon Ceviche, Sashimi Carpaccio? You’re reading right, these are not misprints. These are just a few of the fusion dishes head chefs Kengo and Hiro have created for MaiKobe in Old Pasadena.

In addition to Fusion Style Japanese Cuisine, the pair also offer up a Tepanyaki Dinner (cooked by a chef table-side) and of course, Sushi. But this is not yo mama’s Sushi, this is ramped-up, jazzed-up Sushi with a fusion twist.

One of the hallmarks of MaiKobe is the 10 ounce genuine Kobe beef steak. Simply prepared to allow the flavor of the beef to shine through it is served with a roasted garlic and yahiniku dipping sauce. This is the real deal, the cattle are fed a beer a day, and they are massaged and brushed. Delicious, but all this pampering comes at a price: $95.00. 

Chilean Sea Bass Yuan

Our meal started with Yellowtail Jalapeno topped with cilantro, serano jalapeno slices and yuzu soy sauce. This dish was sweet, tart, salty and hot all at the same time. A delicious explosion of flavors.

Salmon New Style Sashimi was thin slices of salmon topped with chive, ginger, sesame and yuzu soy. The salmon is then drizzled with hot Extra Virgin Olive Oil, giving it a unique texture.

The Sashimi Carpaccio consisted of slices of fresh halibut, topped with chili sauce, garlic chip, and ponzu with truffle oil. The fish is then “torched,” giving it a smoky flavor. Non-raw fish eaters will love this dish.

Grilled filet Medallions/Ishiyaki

One of the most popular appetizers at MaiKobe is the Tuna Pizza and now I know why. A grilled flour tortilla is topped with raw slices of tuna, jack cheese, onion and jalapeno slices. The whole pizza is then drizzled with a spicy-sweet aioli. This is also a great dish for raw fish virgins. The tuna is tender, the crust crispy and all the flavors blend beautifully together.

Chilean Sea Bass Yuan is a stunning presentation of Yuan yuzu soy marinated Sea Bass. The fish is grilled and presented in bamboo leaves; the dish is garnished with very-edible vegetables and an orchid. A feast for the eyes as well as the palate.

Also a stunner, but in a different way was the Grilled Fillet Medallion/Ishiyaki. Grilled beef medallions are served on a hot stone and then a garlic puree tamari soy sauce is poured over, tableside. The result is a sizzling dish with heavenly aromas and sensational taste. It is your choice how long you cook the beef.

Black Sesame Creme Brulee

For dessert I devoured the best crème brulee this side of Manhattan. The custard was mixed with black sesame paste and the crust was perfectly burnt and crispy. Also served was a delicate slice of tofu cheesecake. Light and sweet with just a hint of lemon, it was yummy.

Don’t worry if you are a little more adventurous than your partner because MaiKobe also prepares more traditional dishes like teriyaki and tempura.

MaiKobe, 45 South Fair Oaks in Old Pasadena. Open seven days a week from 11:00 a.m. – 11:00 p.m. in the restaurant and 11:00 a.m. to 2:00 a.m. in the bar. For reservations and more information call (626) 795-5215 or log onto www.maikobe.com.