Tag: Millbury Street

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Teriyaki Julian

Teriyaki Julian from Takara in Worcester, MA

Teriyaki Julian from Takara in Worcester, MA

One of my favorite things about having teppanyaki, is the camaraderie with friends. Sitting around the table, chatting and having fun and enjoying the show the sushi chef’s culinary and knife juggling talents. The food is just the topping on the cake so to speak.

I’m not sure when the concept of teppanyaki started, but I really enjoy it.  Takara shares in the teppanyaki tradition offering the usual entrees.

I had the Teriyaki Julian (beef teriyaki and shrimp) with fried rice and vegetables. Stir fried and chopped cooked medium rare.  It’s hard to “critique” this restaurant as typically the meal or food is the primary critique, however in this case I think it is more about the “show” and atmosphere. That being said, it was great fun to have all of the Foodies around, drinking sake and having general merriment. The food itself was good, but not exceptional. In case of fact, I don’t think I’ve ever had any exceptional teppanyaki ever. It’s just stir fried food. The best is if it isn’t over cooked or bad. The worst is if it is over cooked and bad. In this case it was cooked well and the Chef was entertaining.

This is not a restaurant that I would probably go to really, as it is out of the way and in Kelley Square. Not an area I typically travel through on a regular basis. It seems that this is a good place if you are a local of the area where you can either walk to, or really like to drive through Kelly Square.

All in all I had a good experience, but doubt I would go back unless invited specifically.

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Lobster Hibachi from Takara in Worcester

Lobster Hibachi from Takara on Millbury Street in Worcester, MA

Teppanyaki is credited with originating in Japan during the mid-1940s. Cooking Western-influenced food on a teppan proved to be more for show than for the meal itself, ushering in crowds of tourists instead of the Japanese natives. Taking this concept to North America twenty years later, the Benihana restaurant chain found a formula for success which has been duplicated in every major market—often under the hibachi label.

In Worcester, there are not many restaurants that mix performance with food, but in the heart of Kelley Square sits Takara Sushi Restaurant. The small restaurant, which opened in 2006, was founded by Sony Cao who was a ten-time recipient of the Benihana Chef Award during his time at the popular chain since 1984. And, at Takara, you can see the flair that this cooking style presents.

When people order teppanyaki, it’s most common that they receive a plate of fried rice, vegetables (squash, zucchini, onions and mushrooms) and either chicken or steak. Reflecting on my past experience of going to teppanyaki restaurants (I can count three occasions since childhood) I don’t think that I’ve strayed from that menu. On this occasion, I decided that I wanted to try something new; I opted for the lobster tail.

Let’s be honest: it’s hard to mess up grilled vegetables, so it goes without saying that they were filling and good. The fried rice, made at the table, was also as good as you can hope for from any asian-themed restaurant. The lobster, however, was the only variable that I introduced that could make or break a meal. For the price, I ran the risk of it being too small; it ran the risk of not being good; it ran the risk of being “imitation” lobster meat; it ran the risk of not being satisfying. Fortunately, I was pleased on all accounts. To my surprise, there were two lobster tails that boasted a healthy portion of meat that was grilled to perfection.

While some of my dining companions had mediocre meals (one even had a bad meal) I was very pleased with my meal. It was a flavorful, generous portion that exceeded my previous experiences of teppanyaki. I always say to take risks when dining out; sometimes you can lose, but it is delicious when you win.