Making the Grade: Kabuki Japanese Steakhouse and Sushi Bar

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STACEY PATTON WALLACE

By STACEY
PATTON WALLACE

A few weeks ago, Mike and I spent a wonderful afternoon at Opelika High School. It was a real treat for veteran teachers like us; we haven’t been in a school in almost a year, and we haven’t taught in one since March 2020 when Covid-19 shut down everything.

We were at OHS that day on an assignment from Michelle Key, owner and publisher of The Observer and Live Lee. I wrote a feature story on OHS’s culinary arts program, and Mike took photographs for Live Lee’s graduation issue.

PHOTOS BY MIKE WALLACE

When we entered the school’s office, Mike and I were instantly impressed. Ms. Brittney Marzette, the school secretary, was amazing to watch. She handled phone calls, parents checking out children, someone delivering flowers, us and countless other situations expertly, courteously and swiftly. I don’t multitask well, so I would have cracked up under the pressure. Outstanding school secretaries such as Marzette are priceless.

We were escorted to our destination, not by a student or teacher, but by Mr. Russ Hardwick, an assistant principal at OHS. Hardwick was so courteous and friendly. Mike and I couldn’t believe that our escort was an administrator. 

Also, Chef Judy Eldred, who teaches the culinary arts program, was obviously an outstanding teacher (veteran teachers can tell this quickly.), and her students were very impressive as well.

Eldred and her students were a delight to interview and photograph. Her culinary arts classes are a great asset to OHS.

When we were walking down the hall, Mike and I saw that the students were polite and well behaved. We also admired OHS’s terrific facilities.

The citizens of Opelika should be proud to have such a terrific high school; it is blessed with amazing students, teachers and staff. This retired English teacher gives OHS and its people an A+.

Soon after we visited OHS, Mike and I dined at Kabuki Japanese Steakhouse and Sushi Bar at 2496 Enterprise Dr. in TigerTown. We ate at the Hibachi grill with two young ladies who were alumni of Opelika High School. Therefore, I bragged on their alma mater, and they were very pleased.

  Our server Daniel was kind, helpful and patient.  Mike and I loved the soup and salad we ate at the beginning of our meal. I should have bought a bottle of that delicious salad dressing.

Also, Chef Mike put on a great show. He was very funny and kept us laughing as he expertly prepared our meal in front of us.

Mike and I both ordered the Hibachi combination Angus steak and shrimp. It was really delicious. We love the yum yum sauce that comes with our food. Believe me, it is well named.

In addition, the vegetables were really fresh and tasty. I was proud of myself for not scarfing down all my amazing fried rice; I would have 70 pounds ago.

Kabuki Japanese Steakhouse is a DEFINITE do-over. As I’ve mentioned before, Japanese food is Mike’s favorite, and Kabuki Japanese Steakhouse is a mere 4.8 miles from our house. That’s a win-win situation.

At the restaurant, diners may choose from a large selection of appetizers, some of which include: Japanese cheese wontons, tempura, sushi, calamari, and soft shell crab.

Kabuki also has soups, salads and countless varieties of rolls. In addition, the restaurant offers an extensive selection of entrees, Hibachi dinners and specialties.

Besides our Hibachi combination of Angus steak and shrimp, Kabuki Japanese Steakhouse also serves Angus steak and chicken, chicken and shrimp, shrimp and scallops, Angus filet mignon or lobster tail, among others.

Kabuki Japanese Steakhouse and Sushi Bar is open on Sunday from 11:30 a.m. to 10 p.m.; on Monday through Thursday  from 11 a.m. to 3 p.m. and 4:30-10 p.m.; on Friday from 11 a.m. to 3 p.m. and 4:30- 10:45 p.m.; on Saturday from noon to 10:45 p.m.  

  Kabuki Japanese Steakhouse and Sushi Bar makes the grade with an A+ from this retired English teacher. Remember, “Pooh-sized” people NEVER lie about food. Enjoy!

  Stacey Patton Wallace, who retired from teaching language arts for 30 years, is a professional diner. Her column, “Making the Grade,” will appear each week in The Observer. Stacey may be reached at retiredlangartsteacher2020@gmail.com

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