Kobe sushi is not a Japanese dish, and the name of the restaurant is actually the name given to the Japanese dish it’s served from, and it’s not the one you’ll find in most Japanese menus.

But that’s not stopping Kobe sushi from popping up in popular Japanese restaurants across the country.

That’s because the dish was popular in the U.S. when it was first introduced in the late 1960s and 70s, and is still popular today.

In fact, Kobe sushi has become so popular in Japan that there are now over 200 restaurants in the country, and many of them are dedicated to serving Kobe sushi, and they offer it to diners who’ve never had the dish before.

“The first thing you notice about Kobe sushi (is) it’s so delicious.

It’s so fresh and the rice is so fresh.

It has such a rich, rich flavor,” says chef Koji Kogoro, who opened his own restaurant in Los Angeles in 2014.

It was the first restaurant in the world to serve Kobe sushi.

“But what makes it unique is that it’s all natural and raw, and I love that about it,” he adds.

“When I made the restaurant, I wanted to create a restaurant that had a feeling of history and was authentic.

It still has a lot of Japanese ingredients, and Kobe is still a special place.” “

It’s the Japanese food that has come back to America, but not to the extent that it was in the past.

It still has a lot of Japanese ingredients, and Kobe is still a special place.”

The first restaurant to serve the dish, Kogoros’ restaurant, was actually the one that was originally supposed to open in 1965, but due to an insurance issue, the restaurant was closed.

In the years since, Kogo and his wife, Shiro Kogorian, have expanded the menu to include a variety of other Japanese dishes, and now serve Kobe as well.

Kogoros wife, who is Japanese, has also opened a restaurant in her own country.

“I’m not saying that the Kobe sushi experience is unique, but I think that it is unique because of the culture that I came from.

I came to America because of my father, who came from Japan.

We both have Japanese heritage, and my father’s family is from the country,” she says.

“I’ve been able to have Japanese food in Los Angelenos restaurants and restaurants throughout the world,” she continues. “

My father came to the United States when he was 18 years old, and since then, he’s been doing what he can to bring his culture back to the U, and this is where I want to bring my family’s Japanese culture back.”

“I’ve been able to have Japanese food in Los Angelenos restaurants and restaurants throughout the world,” she continues.

“Kobe sushi is really popular in Los Angles, but it’s been very rare to find Kobe sushi at restaurants in New York City, where there’s only one Kobe sushi restaurant.

We’re very fortunate that Kobe sushi can be available here in New Yorkers, because that’s the reason I wanted this restaurant to open.”

Kogora’s wife, and other owners in his restaurant, have also brought the Kobe Sushi experience back to Japan.

“We have sushi chefs from Japan, and we are always trying to bring the Japanese culture to the table.

People have always asked us, ‘Why do you do Kobe sushi?’ “

Our restaurant has been doing great business.

People have always asked us, ‘Why do you do Kobe sushi?’

We always answer, ‘Because we love Kobe,’ and that’s why we opened this restaurant,” she adds.

What does Kobe mean to you?

Kobe sushi refers to the food made from the raw fish bones, usually caught in Japan, that are cooked and then left to marinate.

“Raw” refers to fish bones that are raw, not cooked.

They’re not boiled, but they are cooked, and then cooked again.

The cooked fish bones are called nigiri, or raw fish.

When the raw material is marinated, it becomes “kobe,” and the word is derived from the Japanese word for “fresh.”

Kobe has a number of different ingredients that are used to make the Kobe.

These include: fish oil, fish flakes, and sake, which is a fermented soy drink made from fermented seaweed.

Kobe is also known for its vinegar, which has a strong flavor, and salt, which helps the raw product to stick to the bone.

“This is a product of a fish that is marinating for a long time, and when you eat the raw ingredient, it develops a natural flavor,” Kogoreo explains.

“As it marinates, it’s more like sushi, which means the taste and the texture is different.”

Kobe is traditionally served with rice