Urlifestyle Magazine October 2016 May 2016 | Page 32

Kobe’s New Chef is on a Roll!
By Stacy Sturm
After two years of convincing,
Kobe’s new head chef Dennis
Chen packed up and brought his
big city sushi savoir-faire to our
little community of Bismarck, ND.
Chen trained under some of the
finest sushi chefs in New York and
is excited to bring Bismarck the
latest trends in sushi.

Kobe says the sushi is just part of the
Kobe’s experience. Even more popular than their sushi is their hibatchi
experience. “People come to hibatchi
for the show, for the experience. They come
for birthdays and anniversaries and company
parties. They come for fun celebrations,” Kobe
said. “That’s part of the reason we brought
Kobe’s to Bismarck. We wanted people t learn
about Japanese culture. Eat Japanese foods.
It’s the entire Japanese experience.”

Kobe’s General Manager, Kiky
Rizky, said it took a lot of convincing to get this special chef here,
but it’s well worth the effort, “Our
goal for Kobe’s has always been
to bring the newest sushi trends
to Bismarck as quick as we can.
Finding the right sushi chef to lead Kobe’s
sushi bar was very very crucial. Just like any
other restaurant or industry, the trendings are
changing every year. It’s not easy to meet that
level of industry. We needed someone that
can keep us on top as the best sushi joint in
town. I believe that with our chef Dennis we
are in that level of meeting every single trend
that pops up every year.”
Rizky says trends usually start in New York
and then move to Los Angeles, then other big
cities. Chen’s knowledge and connections will
put Bismarck in front of these trends.
Kobe, owner of Kobe’s, admires Chen’s skills as
well as his knowledge, ‘I think he’s a very skillfull chef. He knows what he’s doing and he
tries his best to accommodate people in what
they want. I like him because quality is his #1
top everything. He orders and uses only the
best fish and meats. Everything he puts on the
plate is going to be the best.”

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Rizky says although a man of few
words, Chen is a people person, “He
just wants to make people happy.
He’s always asking what he can do to
make you happy. ‘What can I do to
make you come back and sit at my
sushi bar?’ He’s willing to do what
you want. Everything he puts on his
plate is all about passion. He’s really
good at what he’s doing.”

Chen agrees all good things start with good
quality product, “The fish is the most important thing. You can do anything with good
fish. I need the best fish.”

(Continued on the next page....)

Recently added to Kobe’s is the special private
VIP room in the back. It holds just over 20
people and can be used for business meetings,
parties, and small gatherings. The room is
free of charge for things like birthday parties or anniversaries. There is a small charge
to businesses who want to use it for meetings, luncheons, etc. It even has a pull down
screen that can be used with a projector. “We
designed the room to be accessible to families, groups, and businesses. It’s just a couple
months old and it’s already been used several
times by groups from the hospitals. Everyone
is liking how it turned out,” Rizky said.
The VIP room can be reserved by calling Kobe’s at [phone]. For more information
and to keep up to date on what’s going on at
Kobe’s make sure you like them on facebook.