Chunny "Samurai" Oh, a 15-year veteran hibachi chef, carefully throws his razor-sharp knife into the air. Then he tosses an egg and catches it perfectly on the blade, cracking the egg wide open. Oh constructs a volcano from onion slices and sets it on fire, a trick he said he invented.
"It is Japanese celebration," Chunny said as he sprinkles pepper into the flame, causing beautiful sparks.
Those looking for a unique dining experience and entertaining show no longer have to travel outside of Muncie. The Yokohama Japanese Steakhouse and Sushi Bar at 3124 N. Granville Ave., across from the Muncie Mall, offers tasty ethnic food and is now the only restaurant in town serving fresh sushi.
The best part of the meal is the presentation; entertaining and skillful chefs cook at each table.
The Ball State professors and students who frequent Yokohama are impressed and want the restaurant stay in the community, says server Carrie Leak, a Ball State sophomore.
The ethnic atmosphere is apparent upon entrance to the restaurant. Japanese lanterns hang from the ceiling. The walls and shelves full of Asian d+â-¬cor. Soft Japanese music plays in the background. Eight large hibachi tables (Japanese for "bake") line the walls with a sushi bar positioned in the middle. Slabs of fish and octopus legs are displayed on the other side of the glass of the bar.
Each hibachi grill table seats eight people. Those with fewer people in their party should expect to be seated with other diners. Those who prefer to sit alone may sit in the sushi bar.
Servers adorned in colorful kimonos deliver soup, salad, two dipping sauces, ginger and mustard to each customer. Chopsticks are available for those coordinated enough to use them. For those with less talent, "training wheel" chopsticks with rubber bands holding them together are available.
The hibachi cooks provide a quick dining experience. Food is served as it is cooked.
Two Ball State students work as hibachi chefs and three work as servers.
Customers may be lucky enough to have the witty owner, Chunny Oh, as their chef.
Chunny began his cooking career in 1985 as a chef at the Keystone Benihana while working his way through school at Ivy Tech. Chunny and his wife, Hyun, have been in business in Muncie for four months. Before opening Yokohama, the couple owned a similar restaurant in New York City, where Chunny was named the city's No.1 chef.
"I like Muncie," Chunny said. "The people are friendly and many are regular customers, but we would like to see more people."
His tall chef hat coordinates with the bandana tied around his neck. A large knife rests briefly in a holster. The chef ignites a large fire atop the hibachi grill, signaling the start of an intriguing show. The aroma of grilled meat and fish floats through the restaurant.
He tosses the spatula behind his back and catches it.
Jokes are the chef's specialty. He douses the vegetables and fried rice with "WD-40 and Coca-Cola " - teriyaki and soy sauce. Interacting with his audience, Chunny asks for a volunteer to catch pieces of food in his or her mouth.
"I'm thirsty. May I borrow your drink?" Chunny asks with a slight grin. Bewildered by the question, the customer agrees. The clever chef whips a full glass of Coca-Cola upside down and the entire table leaps back in fear. Not a drop spills.
Parties commemorating a birthday or any other special occasion can purchase a $5.00 celebration platter. The staff will bring out a festive fruit platter, topped with a sparkler, and sing a special Japanese celebration song. Two Polaroid pictures are taken of the group, one for the customer and one to hang in the entrance way of Yokohama.
"The atmosphere is perfect for any occasion. I've enjoyed working there and would recommend this restaurant to anyone," says Andrea Geiger, a server and senior at Ball State. "So save your 'moola,' because it is good!"
Menu
Customers have a variety of options on the menu. The list of appetizers includes many kinds of sushi. The sushi appetizer is a four-piece sampler tray perfect for those wishing to give raw fish a go. For those who prefer cooked appetizers, Yokohama offers spicy garlic shrimp, beef negimaki (a thinly sliced beef rolled with green onions), gyoza (a Japanese fried dumpling) and edamame (boiled Japanese soy beans).
If one wishes to see a show, they must order anything but sushi for a main meal. Teriyaki chicken, steak (strip loin), filet minon, and hibachi vegetables are available. Yokohama also has an assortment of seafood, including salmon steak, shrimp, scallops and lobster.
During lunch hours, Monday through Friday 11a.m.-2: 30 p.m., all of the hibachi grill meals include a large portion of fried rice, an assortment of cooked vegetables and a piping hot bowl of clear chicken soup. Miso soup, a meatless alternative, is also available. The price range for a lunch is $6.95 to $13.95.
Yokohama is open for dinner Monday through Friday, from 4 p.m. until 10 p.m. On Saturday and Sunday dinner is from 3:30 p.m. to 10:30 p.m. The portions are larger and a green salad topped with ginger dressing is served with the soup. Dinner prices run from $10.95 to $28.95.
Yokohama serves a variety of beers, wine, tea and Coca-Cola products. Those looking for the true Japanese experience can try a Japanese beer, plum wine or a potent rice wine, sake. Domestic beers and wines are also available.
Yokohama welcomes carry-out orders and takes reservations at 751-1111.
Sushi
A wide assortment of sushi is available and if something is not on the menu, the sushi chef said he will try to meet any requests.
First-time sushi eaters should not hesitate to ask questions. The most popular item for first-time sushi eaters is the California Maki; it contains precooked crab, avocado and cucumber enclosed in a seaweed wrap and sushi rice.
Three types of sushi are available at Yokohama. They have maki (roll), which is fish with rice wrapped in seaweed, and include Philadelphia maki (salmon and cream cheese), Unagi maki (eel and cucumber) and Yokohama maki (crab, masago, scallions in spicy sauce), with six to eight pieces per roll.
The second type of sushi is Nigiri, two pieces of raw fish with rice. A variety of fresh seafood is on hand, including giant clam (mirugai), yellow tail (hamachi), or tuna (Maguro). Diners who feel frisky should ask for the octopus (tako) or eel (unagi).
Temaki, Japanese for hand-roll, is the third sushi. It is available on request but cannot be found on the menu.
Sashimi, rolled fish without rice, is also an option.
Vegetarian Maki may appeal to those who do not eat meat. It contains cucumber, pickle and squash. Miso soup, bean soup with tofu and seaweed, is a meatless option for vegetarians. Seaweed salad is a popular choice at the sushi bar.
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