This restaurant has been reported as permanently closed. Click here if it has reopened.
Monday:Closed
Tuesday:Closed
Wednesday:Closed
Thursday:Closed
Friday:Closed
Saturday:Closed
Sunday:Closed
Delivery
No
Payment
Accepts Credit Cards
Parking
Yes
Good for Kids
Attire
Casual
Alcohol
Reservations
Cuisines:
Mongolian BBQ,
Japanese
Price Point
$$
$ - Cheap Eats (Under $10)
$$ - Moderate ($11-$25)
$$$ - Expensive ($25-$50)
$$$$ - Very Pricey (Over $50)
WiFi
No
Outdoor Seats
*This restaurant has closed. If this restaurant is open or has reopened, just let us know.
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07/18/2009 - Marvin
Regretably I have been spoiled because I discovered Mongolian Barbeque in Taipei, Taiwan in the early 1970's where it was not only an exquisite thrilling of the taste buds but quite a show to watch. The closest I have come in these many years was a place in St Mountain GA in the early 80's and it is long since closed.
Of the many establishments my wife & I have sampled over the years most have been fleeting because they are simply an unknown and under appreciated style of dining in the states, so they fail financially in quick order. During the past few years a number of chinese buffets got a good idea in that they combine the two, offering Mongolian barbeque as a sort of side event or food. The BIG disappointment here is that they want to use water while they cook, steaming and drenching the gathered flavors you have built right out of the food AND usually nobody understands english well enough to get them to not do this on your individual dish, creating a poor and frustrating dining event.
At Osaka Kitchen, better known as Mongolian Grill, the sweet, older gentleman who prepares your dish does NOT use water in cooking and he does a fine piece of work. Where we ran into a bit of a quandry was in the oils and herbs we adorned our food choices with. My wife & I agreed that the flavors of the various sauces were askew in some way. It was pleasing that they had many choices, much like back in Taiwan, but I suspect they had somehow been tainted by each other or ladles switched perhaps. An example would be the Teriyaki sauce tasted a little 'hot' and bitter. Perhaps it was old, but I don't think that was the problem. It is possible this was a problem that won't be there if we go back, which I plan to do in a few weeks.
I might add, this is a small restaurant, shall we say a "Mom & Pop" operation, Pop being the gentleman behind the grill; Mom being on the seating side. They have one young lady to serve, named Deyra (pronounced 'data') who is a Junior in H.S. and a delightful young woman. Her service was excellent and she was very pleasing, making our grandchildren feel comfortable and inclined to eat, which the 3 yr old doesn't always want to do.
So, if it were not for the difficulty with sauces, I would say this is the closest we have come to true Mongolian barbeque in many years, the last place being in Bowling Green, KY. I recommend you try it.
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