Chef Q&A: Ben Cho of Tokyo Inn
Tokyo Inn Executive Chef/Owner Ben Cho's popular Special Dinners Samurai entree includes tender Beef Filet, Shrimp and Lobster tail stir-fried on the teppan grill along with Japanese vegetable medley, mushrooms, onions and served with a mound of fried rice.
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Tokyo Inn's Hibachi Chef Masa Hara deftly chops, slices and stir-fries rice, combination vegetables, mushrooms, shrimp, chicken, beef filet and scallops on his gas-fired teppan grill while simultaneously preparing several Samurai, Ninja, and Shogun Special Dinners ordered by dinner customers seated at his hibachi table.
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Tokyo Inn Executive Chef/Owner Ben Cho's Special Sushi Dinner, includes a very colorful combination of freshly sliced, salmon, tuna, delicate white tuna, snapper with a piquant California and delicate fresh Tuna roll sushi served with a first course of soup and salad with ginger dressing.
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Tokyo Inn Executive Chef/Owner Ben Cho is pictured wearing a traditional Japanese sushi chef coat while serving his Special Sushi Dinner, including a very colorful combination of freshly sliced, salmon, tuna, delicate white tuna, snapper and California and Tuna roll sushi served with a first course of soup and salad with ginger dressing.
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Tokyo Inn's Special Dinners clear chicken soup includes crisp tempura batter crumbles, garnished with mushroom slices, green onion straws and slender rice noodles in delicate chicken consomme.
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Ben Cho's popular appetizer Shrimp Tempura includes crisp batter-coated shrimp, along with traditional acorn squash crescents, broccoli florets, carrot strips and green beans garnished with daikon radish swirls and lemon half moons in a lettuce cup.
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