This article is the second in a series focusing on the best of the best in Louisville's Asian cuisine. Today, the focus is the best Japanese steakhouse in Louisville.
Japanese Steakhouses are a popular dining option for those who enjoy an entertaining meal. In the Louisville area, there is one steakhouse in particular that is above the rest: Shogun. Shogun? Yes, it is the cliche choice and possibly a strange decision for a local. Shogun was not the finest choice until nearly three or four years ago when Benihana closed for good.
Why is Shogun now the best?
It is simple...Hugo. Hugo is now a chef at Shogun, who previously cooked for Benihana. This man is the best at what he does and is the deciding factor in any argument among the Japanese steakhouses. Through his entertainment, vibrant charisma, and excellent cuisine prepared to perfection...there is no Japanese chef who compares.
What does Shogun offer?
Shogun offers three different menus. The first is the Hibachi Menu. Customers will enjoy a delightful menu selection ranging from $11.50 to $33.95. Entrees include soup, salad, a shrimp appetizer, fresh vegetables and fried rice with a choice of anything from chicken to lobster tails.
The sushi menu offers most of the standard sushi rolls, with a few standard specialty rolls. However, it is not recommended to order sushi at a steakhouse.
The table menu offers a variety of dishes to meet any and all of your desires. Very similar to the Hibachi menu, different spices and sauces season the same meat options that appear on both menus.
So why go?
Sure there are local Japanese steakhouses that offer the same atmosphere and similar dining options, but the combination of Hugo (best Japanese chef in Louisville), entertaining food presentations, charismatic chefs, and the high quality of the hibachi grilled food is second to none in the Derby City.
Check it out!
Comments
Funny that you should mention Hugo. I was at Shogun a couple of months ago, and I recognized him from when he was at Benihana (later known as Ichiban Samurai). He is indeed very good at what he does, and is living proof that chefs do not necessarily have to be Japanese to be excellent at preparing Japanese cuisine.
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