Dining
Fire and Fun Kasai Japanese Steakhouse maintains its high energy BY CHRISTINA FUOCO-KARASINSKI When Sapporo in Scottsdale rebranded as Kasai Japanese Steakhouse in November 2018, the move infused new energy into the 11,000-square-foot airy building.
14
|
AUGUST 2020
Owner Michael Russello says that energy hasn’t subsided. The teppanyaki restaurant had a facelift over the pandemic break from March 17 to July 1. “We took away other tables and added four teppanyaki tables, totaling 14,” Russello says. “Nowadays, people want more of the Japanese steakhouse. “We were busy last night. Guests were just having fun. It’s a dinner show where you forget about the world for a little while. I’m blessed with the best chefs around, which make me look good.” The teppanyaki tables seat 146. Previously, the tables were only at the back and sides of the restaurant. Now, with the addition of the four hoodless tables, teppanyaki is the dining room’s focal point. For teppanyaki, guests are treated to seven-course meals of shrimp starter, mushroom soup, house salad, fried rice, seasonal vege-
tables, protein and Dole Whip Hawaiian pineapple frozen dessert. Teppanyaki, which is cooked on hoodless grills, features a slew of options individually or in combinations—filet mignon ($36), New York strip ($34), sumo filet mignon ($48), sumo New York strip ($44), chicken breast ($20), soy-glazed tofu ($20), calamari steak ($24), salmon ($30), scallops ($34), shrimp ($28), sea bass ($42), lobster ($46) and Wagyu filet mignon ($70). There’s more to Kasai than teppanyaki, though. When Kasai reopened, it listed on its menu some old favorites, like the Misoyaki black code with eel sauce and
togarashi butter ($18) and the Mongolian lamb chops with Asian slaw, coconut curry and beurre blanc ($24). “We did reduce some items on the menu, though,” he says. “With coronavirus, you want to keep your inventory down. It’s a good amount of money sitting in inventory when you have to shut down. It’s not fun. “You’re going through a lot of product. You can’t just keep produce or fresh fish around. I’m a foodie type of guy, and every item we do right now is great. We do care about the appetizers. We have incredible sushi, too.” Russello couldn’t donate the leftover produce, because the boxes were open. “When you have an open box, you’re not allowed to donate, I don’t think,” he says. “We’ll have 15 cases of eggs and it’s open. You’re not allowed to donate it. That was one thing I said when this thing Kasai...continues on page 15
www.LovinLife.com
