I'd describe this as "Japanese steak house filtered through midwestern tastes".
Miso soup tastes to me like high-salt beef base; if you'd put a slice of toasted french bread and some melted cheese on it, I think it would have worked as French onion soup. I think that's one of the adaptations to doing business in the midwest.
Otherwise, the tableside prep was done well and cooked to order (multiple guests, two of us had steak - one rare, one well, both were done properly). One little flotch - "appetizer shrimp" made appearance midway through main course, think chef got out of synch. However, chef had good personality and provided entertaining conversation, and five-foot-off-the-grill theatrical flames on several occasions.
Portions are on the large side (another adaptation to the midwest), so this is not for the light eater.
This was a family event and the size of the table worked well for everyone involved.
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