At Kobeyaki we have a fresh approach to Japanese cuisine by providing healthy, creative and delicious Japanese food in a fast casual environment. Our mission is to bring inspiring food to our guests in a causal setting.
We believe that raising animals humanely and naturally on a vegetarian diet without the use of hormones is important to the sustainability of the planet. We try our best to support our local farms and buy all our chicken from vendors thatraise “cage free” chickens without the use of antibiotics, steroids or animal bi-products.
All of our American Wagyu Beef is naturally raised on family farms without the addition of growth hormones or antibiotics. All the Waygu cattle live on a 100% vegetarian diet and are raised humanely with love and care. Wagyu beef contains less saturated fat and more omega 3 and 6 fatty acids than regular beef. This nutrient dense protein helps you maintain muscle while burning fat and maintaining a healthy weight and healthy blood sugar levels.The sustainability of our food sources is important to us and we will continue to strive to partner with vendors who can help us achieve these goals.
We have made every effort to build our restaurant with sustainability in mind. All of the wood used for our kitchen enclosure, counters and benches was reclaimed from abandoned barns. All of our track lighting uses low voltage LED bulbs reducing our energy consumption by 90% compared with regular bulbs. We have made a commitment to composting our discarded food product and have made every effort to use equipment with both low water and power consumption. Our bowls, burgers and buns all use recycled packaging, further limiting our ecological footprint. We are committed to continue our quest to limit our ecological foot print as our business grows with kindness toward our planet.