Surfside Beach, SC

The Top Cuts to Try at Kobe Express

J.M. Lesinski
A shot of the front entrance of Kobe Express in Surfside Beach, South Carolina.Photo byPhoto by J.M. Lesinski

For some unbelievably good Japanese cuisine and some of the best prices on top cuts of steak anywhere, Kobe Express in Surfside Beach, South Carolina has it all. Between the ribeye, filet mignon, and seafood icons like jumbo shrimp, everyone will be sure to find something they absolutely love by the beach.

The hibachi and teriyaki entrees are the hot items to try at Kobe Express, especially the hibachi or teriyaki filet mignon, an incredible value for the price. Served up hot with grilled onions, carrots, and zucchini, the filet is superbly tender, and the accompanying sauce is the perfect balance of salt and savory. There are also a number of hibachi filet mignon combos, including shrimp, scallops, and teriyaki chicken for bigger appetites.
The filet mignon and teriyaki chicken special from Kobe Express.Photo byPhoto by J.M. Lesinski

The bowls are another solid option at Kobe Express too, featuring several of the same offerings as the entrees, just served over fried or steamed rice instead. The ribeye steak bowl is hearty and a great deal any time of day, while the lunch steak bowl is an amazing value that one will not find anywhere else.

For sides, one can never go wrong with the spring rolls, fried up crispy and light to perfection. The chicken, vegetable, or shrimp tempura all follow suit, golden and flakey as nature intended. A personal favorite though is the fried dumplings. Available in fried or steamed portions of nine, the dumplings are full of savory and rich flavors, and are perfect for sharing.

For fans of noodles, make sure to try out the teriyaki chicken noodles, packed full of tangy goodness and hearty chunks of zesty chicken. The hibachi steak, shrimp, or veggie noodles are a solid bet too. No matter the craving, Kobe Express will deliver.

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I have worked as a professional journalist for over five years now, covering the arts, music, food, politics, and culture up and down both coasts of the United States. I have a B.A. in English from SUNY Fredonia with minors in Psychology and Creative Writing, as well as an M.F.A. in Creative Writing from California State University, Fresno.

Buffalo, NY

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