Inside Kyoto Japanese Steak House, guests sit at large hibachi tables with a close-up view of chefs cooking scallops, filet mignon, chicken, and lobster. More than 80 traditional Japanese and Thai dishes are grilled up by hibachi chefs, and 25 specialty rolls take shape in the hands of sushi chefs, who combine ingredients such as soft-shell-crab tempura, flounder, and submarine meat. Above the dark-wood floor of the dining room, a curved bar serves up sake and fruit-infused cocktails.