Our fireside chat took place at Sakura Chaya on Nees near First in northeast Fresno.<\/p>\n
Chef John Tran carefully crafts his teppanyaki.<\/p>\n
Bacon fried rice comes with vegetables and a volcano, along with your choice of steak, chicken, shrimp, or even lobster if you like.<\/p>\n
Chef John puts on a show.<\/p>\n
“I talk to all my customers, I can talk to anyone,” he said. “It’s just somehow the camera in front is a whole different story.”<\/p>\n
The hot and spicy chicken speaks for itself.<\/p>\n
“There were a lot of teppanyaki restaurants when we first started,” says General Manager David Wong. “We just wanted to take it to the next level with more variety. Just kind of mix it up a little bit.”<\/p>\n
Sushi Chef Koji Ogawa began precisely slicing fish more than 30 years ago in Japan. He creates edible art.<\/p>\n
“This is the lobster roll — deep-fried lobster, popcorn lobster, also spicy tuna and then baked lobster on top,” Ogawa said.<\/p>\n
“Everyone wants to take a picture of the food before they even touch it,” Wong said.<\/p>\n
Shoga-yaki comes out sizzling on a platter when it’s ready.<\/p>\n
Sakura Chaya also serves it own branded wine and beer.<\/p>\n
At the CRA Best of the Valley awardsI emceed, Sakura Chaya was voted Best Japanese Restaurant, and David Wong was named Restaurateur of the year.<\/p>\n
“It was an honor just to be nominated,” Wong said. “There are some top notch restaurants in town with some talented chefs.”<\/p>\n
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