You know that specific smell? That intoxicating mix of toasted garlic, soy sauce hitting a 500-degree flat top, and just a hint of sesame oil hanging in the air? If you’ve ever walked into Kimura Japanese Steak House by Japan Inn, you know exactly what I’m talking about. It hits you the second the door opens. It’s comforting. It’s loud. Honestly, it’s exactly what you want when you’re craving dinner and a show that doesn't feel like a soulless corporate chain.
Hibachi is a weird category in the American dining scene. On one hand, you have the ultra-expensive "fusion" spots where they charge you fifty bucks for a thimble of sake. On the other, you have the run-down mall kiosks. Kimura Japanese Steak House by Japan Inn occupies that sweet, nostalgic middle ground. It’s where people go for birthdays, awkward first dates, and "I just got a promotion" celebrations. But there's a reason this specific spot has outlasted so many others. It’s the consistency.
The Japan Inn Legacy and Why it Actually Matters
The "by Japan Inn" part of the name isn't just marketing fluff. For those who grew up in South Florida, particularly around the Plantation and Fort Lauderdale areas, Japan Inn is a bit of a local legend. It’s an institution. When Kimura Japanese Steak House by Japan Inn carries that branding, it’s basically promising a specific style of service and food quality that locals have trusted for decades. It's about that legacy.
Most people don't realize that the hibachi world is surprisingly small. Chefs often train together for years before branching out. By staying under the Japan Inn umbrella, Kimura keeps those traditional standards high. You aren't just getting some guy who learned to flip a shrimp tail into a hat yesterday. You're usually getting a chef who understands the physics of a grill and the importance of a perfectly balanced ginger sauce.
The sauce is the secret. Seriously.
Every hibachi place has "the sauces," but the ones here have that specific kick. The ginger sauce isn't too watery, and the "yum yum" sauce—which we all know is basically seasoned mayo but we love it anyway—doesn't taste like it came out of a gallon jug from a wholesaler. It feels intentional.
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What to Expect from the Kimura Experience
If you're looking for a quiet, candlelit dinner where you can whisper sweet nothings, Kimura Japanese Steak House by Japan Inn is probably the wrong choice. It’s loud. There are knives clinking. There are flames shooting up. There is a lot of cheering.
The seating is the classic communal setup. You’re going to be sitting next to strangers. Sometimes that’s annoying, but honestly, after the third onion volcano, everyone is usually friends. It’s the "hibachi effect." The menu is pretty straightforward, which I actually appreciate. You have your classics: hibachi chicken, New York strip, filet mignon, and shrimp.
- The Filet Mignon is almost always the right call. It’s consistently tender, and they actually respect the "medium-rare" request, which is surprisingly hard to do on a massive communal grill.
- If you're feeling fancy, the Twin Lobster Tails are a vibe. They prep them right in front of you with plenty of butter and lemon. It’s decadent in a very 1990s-luxe kind of way.
- Don't sleep on the fried rice. Seriously. It’s an upcharge at most places, and it is here too, but eating steamed rice at a hibachi grill feels like a missed opportunity. The way they incorporate the egg and the garlic butter is basically art.
There’s something about the way they handle the "show" aspect too. It’s not just about the tricks. It’s about the pacing. A good chef at Kimura Japanese Steak House by Japan Inn knows when to talk and when to just let the food sizzle. They read the table. If you have kids, they go heavy on the jokes. If it’s a group of business professionals, they keep it a bit more streamlined.
Beyond the Grill: The Sushi and Atmosphere
While the hibachi is the main event, the sushi bar at Kimura Japanese Steak House by Japan Inn shouldn't be ignored. I’ve seen people go there just for the rolls. They do the "American-style" rolls really well—lots of eel sauce, spicy mayo, and crunchy tempura bits. Is it "authentic" Jiro-level nigiri? No. Is it delicious and satisfying? Absolutely.
The interior design leans into that classic Japanese steakhouse aesthetic. Think dark wood, red accents, and soft lighting that contrasts with the bright, hot grills. It feels lived-in. It doesn't feel like a sterile modern bistro, and that’s part of the charm. It’s a place where you can wear a nice dress or a pair of jeans and feel totally fine either way.
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One thing to keep in mind: wait times.
Because Kimura Japanese Steak House by Japan Inn is popular, especially on weekends, you’re going to wait. Even with a reservation, the nature of hibachi means tables turn over slowly. You can’t rush a ten-course meal cooked from scratch in front of eight people. Grab a drink at the bar. Their plum wine is actually pretty decent, or just stick with a Sapporo.
Addressing the Common Misconceptions
People often think all hibachi is the same. They think if you've been to one, you've been to them all. That's just wrong. The difference lies in the quality of the base ingredients. At Kimura Japanese Steak House by Japan Inn, you can tell the meat isn't the bottom-shelf stuff. The shrimp has a snap to it. The vegetables aren't mushy.
Another misconception is that it’s "too expensive" for what it is. Look, you aren't just paying for the calories. You're paying for a chef to stand in front of you for 45 minutes and entertain you while cooking your meal exactly how you like it. When you factor in the soup, salad, shrimp appetizer, veggies, and main course, the value proposition is actually pretty solid.
Actionable Tips for Your Visit
If you're planning a trip to Kimura Japanese Steak House by Japan Inn, here is how to do it right. First, call ahead. Even if they say they don't take traditional reservations for small groups on certain nights, get your name on whatever list they have.
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Second, if you're sensitive to smoke or heat, ask for a seat near the end of the table rather than right in the middle. The middle is where the "fire" happens, and it can get toasty.
Third, try the salad dressing. I know it sounds weird, but the ginger dressing at Japan Inn locations is famously good. Some people literally buy containers of it to take home. It’s that perfect balance of sweet, salty, and acidic that clears your palate before the heavy butter of the main course hits.
Finally, don't be afraid to ask for extra garlic butter. The chefs usually have a massive bowl of it. A little extra on the sprouts or the rice goes a long way. Kimura Japanese Steak House by Japan Inn isn't about dieting; it's about leaning into the experience.
When you finish, you'll probably have leftovers. Hibachi leftovers are elite. The flavors have time to meld in the fridge, and a quick zap in the microwave the next day for lunch is often just as good as the original meal. Just make sure you get all the extra sauce containers to go. You’ll need them.
Quick Summary of What to Order:
- For the meat lover: The Land and Sea (Steak and Shrimp).
- For the hungry: The Emperor’s Feast (usually involves three proteins).
- The "Must-Have": Fried Rice. No exceptions.
- The Drink: Hot Sake or a Japanese Beer to cut through the richness.
Kimura Japanese Steak House by Japan Inn remains a staple because it knows exactly what it is. It doesn't try to be a minimalist art gallery. It’s a loud, fun, butter-filled celebration of Japanese-American steakhouse culture. Whether it's your first time or your fiftieth, that first flip of the spatula still feels like magic.
To get the most out of your experience, aim for an early dinner around 5:30 PM to beat the massive rush, especially if you're bringing kids. This ensures the chef isn't rushed and you get the full "onion volcano" treatment without the stress of a crowded waiting area. Check their current hours before heading out, as they can sometimes shift during holiday seasons or for private events.