Arriving at Shogun in Palm Desert, I was impressed by the splendid exterior --complete with gas-lit, dazzling fire pit and torch lamps --I thought it was going to be a total scrum in the dining room. In fact, it turned out to be half-empty. The dining area is arranged around a dozen or so hibachi grills--huge great slabs of molten steel--and each one acts like a furnace heater. For those who've ever been to a Benihana (which boasts of being the largest Asian-themed restaurant chain in the world), the food is cooked teppanyaki-style which means an individual chef is assigned to your table and cooks it in front of you.
Looking around, it soon became clear that Shogun is best suited to groups of six or more since that's the minimum number that have to be seated at each table. Several birthdays were being celebrated, with large numbers of friends clustered around various grills (We were celebrating, as well -my mother-in-law's birthday -with part of our extended family down for the holidays). It was an enjoyable evening --the Palm Desert location opened its doors in July of 2015 --and our gathering seemed to enjoy the venue, as well.
There are disadvantages to having your meal cooked right under your nose--principally the heat--but at least you can monitor exactly what goes into it. The first thing our chef did was show us the raw ingredients. After we'd given them the thumbs up, the "dinner show" began (at Shogun your your food is not only cooked it's choreographed). Apart from the various sauces--teriyaki, miso, ginger--the Shogun chefs don't add anything to the raw ingredients, so our meals were extremely simple and straightforward. The fillet mignon was perfectly cooked and my wife's Teriyaki steak was outstanding.
Our chef was a middle-aged Hispanic gentleman trying to pass as Japanese, difficult to hear or understand (so he may as well have been Asian), but quite skilled with the knives I noticed. I've have been to a few of these type of restaurants and they are all relatively the same --the only variance is in the skill and creativity of the chef and the quality of the food (as far as this one in particular, I've had worse and considerably better.); it's a fun place for family occasions more than romantic encounters and the food is decent enough and plentiful.
I chose a combination of tempura prawns, spicy makizushi sushi rolls (shrimp tempura, crab meat, and sesame with Shogun special sauces), and lobster rolls which were all tasty and delightfully satisfying. I ordered filet mignon rather than one of the traditional hibachi dinners, and my wife went with the Terriaki steak. Everyone seemed happy with their meals which which came with soup or salad and choice of entree: chicken, steak, or shrimp, and served with rice (white or brown) and grilled veggies.
All in all, our trip to Shogun was a reasonably diverting exercise in social eating. My only real complaint is that the dessert --a fried banana dish with strawberry ice cream (yuck!) could've been better. I don't anticipate making a second visit soon --which is too bad since our area lacks a Benihana and could use a good Teppanyaki/Haru (fusion cuisine) and sushi restaurant. read more