Tokyo Steakhouse is decked out in bamboo with Japanese artwork on the wall, and entrées and sushi are artfully assembled on the plate with thoughtfully placed garnishes. Aside from the sushi bar, food is prepared tableside. Patrons are seated at the bar or at a family-style table. Thanks to the chefs-as-entertainers concept of Japanese steak house cooking, kids stay engaged during the most restless part of the meal, making the place equally as popular with families as couples. As for the menu, starters include crunchy egg rolls and fried calamari. Traditional Japanese entrée favorites include various noodle dinners, combination teriyaki and tempura dishes, and katsu
dinners. House specialties include yakimeshi
(fried rice with beef, pork or chicken) and domburimono
, a dish with sautéed meats served over rice.
"While there are fancier teppanyaki restaurants, few can carry off the flavors of the grill-top-cooked dinners as well as Tokyo Steakhouse. The chef puts on just enough of a show to entertain but doesn't overdo. He uses just enough butter and lemon juice to enhance the seafood but not overpower. The vegetables are perfectly crisp-tender."
— Karen Haram, San Antonio Express-News
, May 21, 2009