![Das Foto wurde bei RED Sushi Hibachi Grill von Evan[Bu] am 9/13/2012 aufgenommen](https://fastly.4sqi.net/img/general/200x200/ZBkxS3P5Ve95J504gRmD3_Zcco80UZJ1gMgTWYBK9vw.jpg)
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RED Sushi Hibachi Grill
(Jetzt geschlossen)Sushi-Bar und Nudel-Restaurant$$$$
Kemah
11 Tipps und Bewertungen
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![Evan[Bu]](https://fastly.4sqi.net/img/user/32x32/1718914-0E4PXEUXZ2KFIAR4.jpg "Evan[Bu]")
Evan[Bu]September 13, 2012Request a table next to the window for amazing views of the water. As for the SUSH-ee, you can't go wrong with the Hawaiian Roll or the Willy G's Roll. Start your meal right with Stuffed Jalapeños!
David CollinsSeptember 22, 2016You have to try this place great dinning experience and helpful staff
Zach MorrowFebruar 16, 2014Front of house (reservations, hostess, etc.) need work. Hibachi was great, food was excellent.
Chris W.Februar 2, 2012Waited 30 minutes for food and my hibachi shrimp came out room temperature and with the wrong side item. Not sure what the deal was this visit because my first visit was great several months ago.- Chris W.Februar 4, 2012Definitely a staffing or management problem here. Been here twice this week and waited almost an hour for my food both visits. Food is good when you finally get it but not worth the hour wait.
Be sure and ask for Rameses! You should also look into joining the landrys select club!
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Foursquare © 2024 Liebevoll hergestellt in NYC, CHI, SEA & LA
Adorned in red hues & situated on the waterfront Kemah Boardwalk, experience Red Sushi and Hibachi Grill’s fresh sushi, sashimi, specialty rolls and Hibachi favorites.
(281) 334-6708
Besonderheiten
Kreditkarten
Ja (einschl. Discover und Visa)
Essen & Trinken
Getränke
Vollständig ausgestattete Bar
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- 7.2
"This is a great place for the all family and friends I love it"
Daniel Di Cristoforo - 8.3
"Armadillo eggs: jalapeño peppers stuffed with moist brisket-yum! My daughter loved their Chicken fried steak. Note: the portions are certainly Texas-sized!"
Cheryl Baker - 7.3
"Taro coconut milk tea w/ tapioca. Looking forward to trying the macaroons."
Janna Talbert Lehe
