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China Grill Management’s New Kid On The Block offers a Wagyu cut on every dish By Simone Zarmati Diament  China Grill Management’s Jeffrey Chodorow and partner, entertainment executive Charlie Walk, have given a Miami sibling to Kobe Club New York (68 West 58th Street, New York, 212-644 5623). Kobe Club Miami. 2000 swords hang over the banquettes on one side of the intimate main dining space, as a roaring fire keep burning on a screen over the open kitchen of the intimate 52-seat restaurant. The elegant space designed in a Japanese Samurai style by Chris Kofitsas - New World Design Build, Inc. - combines purple-heart wood with sumptuous leathers and dark sliced stone. A private 18-seat outdoor area framed by giant stalks of iridescent bamboo features semi private booths and additional seating at the samurai blade shaped bar and lounge. 
The menu created by New York Kobe Club’s Executive Chef Russell Titland, China Grill Management Corporate Chef Luke Rinaman, and NY Regional Chef Scott Ubert features the finest cuts of KoBe beef as well as steakhouse classics. The restaurant makes a distinction between the term “Kobe beef” bred from bulls descended from Japanese Wagyu cattle, and true Kobe beef which is 100% Wagyu, and available only from Japan. KoBe Club only serves Japanese Wagyu in the upper end of the A5 Japanese grading scale (with a marbling score of “10”-“11”), Australian Wagyu (marbling score at least “7”) and American Wagyu (marbling score at least “5”). 
Mix and Match Entrées can be ordered in “flights” or as “surf and turf” combinations with Kobe Club’s signature shellfish options. The Samurai’s Flight, an entrée served for two, includes a combination of American, Australian and Japanese Wagyu filets, each 4 oz cuts, and a 6 oz American Prime filet; while the Emperor’s Flight, another entrée for two, offers all-Japanese Wagyu with a 4oz filet, 4oz strip loin and a 10oz rib eye. All entrees are grilled to order and accompanied with sauces such as Mushroom & Marrow, Toasted Peppercorn, Classic Béarnaise (with variations including Lobster or Wasabi and Shiso), and Foie Gras, Black Truffle and Bleu Cheese Butters, among others. A seasonal Raw Bar offers a trio of Shellfish trays with selections of Kumamoto Oysters, Taylor Bay Scallops, Florida Stone Crab, King Crab and Maine Lobster. Signature appetizers run the gamut from interpretations of the classic Iceberg Wedge Salad and Kobe Beef Tartare prepared tableside to Sake Cured Salmon with toasted mini bagel chips, tobiko cream cheese and white truffle deviled quail eggs, American Kobe Beef Cheek Ravioli (with American Wagyu) in truffle broth, and Crab Cake Double Stuffers with garlic and ginger aioli. 
“Non-Kobe” entrées list Roasted Kurobata “Black” Pork Chop with Japanese chili pepper applesauce, Mustard-Rubbed Organic Chicken with roasted vegetables and shaved black truffles, Pan Seared Wild Salmon with lobster dumplings and tarragon butter sauce, and classic Dover Sole Meunière. Side dishes include Hash Browns (with caramelized onions or topped with lobster, chorizo and crème fraîche); Whipped Potatoes with sour cream and chive, lobster and black truffle, wasabi shiso or a combination of all three; Creamed Spinach, and Sake Creamed and Truffled White Corn. Signature desserts include Beehive Baked Alaska, and Chocolate Caviar with sweet vanilla blini and strawberry crème fraîche. Kobe Club Miami is open for dinner, Sunday thru Thursday from 6:00 PM to 12 Midnight; Friday and Saturday, 6:00 PM to 1:00 AM. Kobe Club Miami, 404 Washington Avenue (next door to China Grill),South Beach, 305-673-5370. |
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