Kobe boasts an artful array of culinary options

Bento box at Kobe Hibachi. (Photo by Mark Gilliland)

Recently, I visited Kobe Hibachi, one of Fort Oglethorpe’s favorite Japanese eateries. I took a seat at Kobe’s curvy bar, lit with lemon-yellow lights, and from across the room I watched a mother with her young daughter at the sushi bar. As the little girl wobbled on the stool, her mother offered her chopsticks full of rice and fish, which she happily accepted.

I always find it refreshing to see such young children enjoying ethnic cuisine. After all, the Scenic City is a great spot to start early. Our cultural options are as varied as Kobe’s fresh fish selection is colorful.

Beyond the glass display at Kobe’s sushi bar, stacks of sliced fish in shades of pink, red, orange and yellow sparkle with succulence. And their attractiveness is rivaled only by Kobe’s sushi and sashimi platters, which are almost too beautiful to eat. Almost.

The mother continued to feed her daughter as my enormous sushi spread arrived to my table. It featured six tuna sushi rolls; tuna, yellowtail and shrimp nigiri; and squares of red tuna, white tuna and salmon sashimi. The plate was garnished with crisp leafy greens, lemon wedges and a tomato sliced to look like a pink fern. It was so beautifully arranged, it qualified as art.