Marissa Hermanson praises the restaurant’s “wild and creative” array of sushi rolls.
Twenty-five years ago, when there were far fewer Japanese restaurants in Virginia, Henry Wang, a Chinese immigrant and trained Japanese sushi chef, opened Kyoto Japanese Steak House & Sushi Bar in Chesapeake.
Wang’s Japanese restaurant is now in Short Pump, offering a creative array of sushi rolls with adventuresome ingredients and fun flavors that excite the taste buds. Juxtaposed with the sushi, other dishes seem to lack the gumption and flair. Sushi takes the limelight here.
Unlike 25 years ago, when Wang opened his first Japanese restaurant, hibachi and sushi bars are commonplace. But while holding onto his traditional Japanese training, Wang has also adapted his culinary training to American tastes — our craving for wild, creative sushi rolls.
The RTD’s Marissa Hermanson does a nice job of framing owner Henry Wang’s business and culinary background before bringing us back to the table to discuss the restaurant and experience at hand.
Hermanson finds Kyoto’s sushi rolls to be “wild and creative,” helping the restaurant stand out from an increasingly crowded Japanese steakhouse market.
Photo: Kyoto Japanese Steak House & Sushi Bar