Kon Asian Bistro

The room splits into two worlds: one side quiet and composed, the other electric with the percussion of chef knives on cast iron. At Kon Asian Bistro on Brighton Avenue in Portland, you're choosing between a straightforward sushi and Asian kitchen experience, or a dinner that doubles as spectacle. Most guests choose the show. The hibachi tables - where chefs toss, flip, and flamb in real time while you and seven strangers become temporary dinner companions - are the anchor. It works because the kitchen backs it up. Food is fresh, execution is solid, and the chefs are trained to entertain without sacrificing the meal.

This is not a destination for quiet conversation or pristine plating. It's a destination for families celebrating milestones, groups of friends looking for an event, and anyone who thinks sushi rolls and tableside theatrics belong in the same evening. Reviews run heavily toward the enthusiastic - "My kids love it here," "amazing and you are well fed," "dinner & a show" - which tells you something: Kon knows what it is, does it without apology, and does it well enough that people return.

The hibachi chef is the draw, and most of them earn it. Reviewers name-check chefs by first name - Eddie, Victor, others - and describe them as "fun and entertaining," "top notch with his cooking style and personality," capable of turning a group of strangers into a laughing table in under an hour. One regular notes the catchphrase "thank you for laughing" that one chef repeats after his jokes. These moments aren't asides to the meal; they're the point. If you're celebrating a birthday or just want dinner to feel like something, the hibachi tables deliver.

The sushi program is legitimate. Away from the hibachi room, serious sushi enthusiasts vouch for the quality. One reviewer who relocated from California - where sushi is abundant - was "pleasantly surprised by the atmosphere, the service, and the food was delicious." The classic rolls (California, Philadelphia, Boston) are executed cleanly, and the specials - Rainbow rolls, Dynamite rolls, specialty house creations - show ambition without reaching beyond what the kitchen can handle. The lychee martini gets its own endorsement: "You MUST try the lychee martini."

Large groups fit here without fuss. Kon absorbed parties of 15, 20, even larger without collapse. One waiter earned praise for managing a 20-person group alone with patience and good humor. Unlike restaurants that wince at large reservations, Kon has the space, the infrastructure, and the staff trained for it.

The value-to-portion ratio is visible on every plate. At $30 and under for most mains, the hibachi entrees pile on vegetables, protein, fried rice, and soup. Lunch specials - bento boxes with roll and side for around $16 - get explicit call-outs for being "a great price." One regular says plainly: "Great food for a great price."

Service is attentive without hovering. When it's good, it's notably good. Servers are described as "impeccable," "attentive to detail with special requests," "professional and friendly." One team-building group said their waitress was "fantastic" and accommodated a large party without error.

The kitchen spans sushi, hibachi, wok and grill, and Japanese teriyaki, moving between refined execution and high-volume crowd-pleasing without losing either. The menu is vast - nearly 20 menu sections, from appetizers to lunch specials - so know what you're after. Raw fish is handled with freshness and care. Cooked items trend toward sweet-forward flavor profiles (a few guests flagged sweetness in General Tso's, pad thai, and dipping sauces), which works if that's your preference and clashes if it's not.

• Lychee Martini - Not food, but mentioned enough times by name that it deserves mention. Signature drink.
• Thai Spicy Chicken Wings - One regular's "latest obsession"; crispy, flavorful, affordable.
• Japanese Calamari - Fried calamari with sweet and chili sauce; one reviewer called it "very good" as a standalone.
• Sushi (California, Philadelphia, Boston rolls) - Clean execution on the classics; entry point if you're unsure.
• Rainbow Roll - Inside: spicy crab, avocado, cucumber. Outside: tuna, salmon, yellowtail, fluke. Ambitious and colorful; one of the named specials that appears in multiple reviews.
• General Tso's Chicken - High-volume order; note that sweetness is part of the profile here.
• Hibachi Chicken or Steak - Theater-focused dinner; the chef's show matters as much as the protein.
• Sushi & Sashimi for Two ($54.99) - 10 pcs sushi, 18 pcs sashimi, three premium rolls. Designed for sharing and for people who know what they want.

Portions are generous. Come hungry or plan to box half of it. The hibachi side includes soup and salad with every entree, so account for that fullness.

The dining room is split personality: a quieter sushi bar and casual dining area on one side, and a wide-open hibachi room on the other where eight chef stations run simultaneously during peak hours. The hibachi room is loud - multiple chefs performing, conversations bouncing off tile or hard surfaces, kitchen percussion. One guest described it as "pretty rough" for conversation. Another noted that sitting directly on the path to the hibachi room meant "a constant parade of people" passing the table. If you want relative quiet, request a seat away from the hibachi wing and eat from the regular menu.

The ambiance scores (4.1 average) lag slightly behind food and service, and noise is the culprit. Reviewers call it "energetic" and "lively," which is accurate - this is a fun, busy place, not a intimate one. The trade-off is intentional: you get space for large groups, multiple simultaneous chefs, and zero sense of waiting. On busy nights (holidays, weekends), it's wall-to-wall, which some love and some find overwhelming. If you want hibachi but prefer quieter energy, book an early seating (lunch or early dinner).

For families with kids, it's ideal. For date night or business meals, the regular dining room works; the hibachi room is closer to a shared event than a private dinner.

Lunch: Daily 11:00 am–4:00 pm Dinner: Mon–Thu 4:00 pm–9:30 pm | Fri, Sat 4:00 pm–10:30 pm | Sun 4:00 pm–9:00 pm Closed: Never (open daily, lunch and dinner every day)

Reservations are essential, especially for hibachi. The "Most Booked" tag on OpenTable is earned. Weekends fill weeks in advance; holiday nights (New Year's Eve, Christmas Eve) book out completely. The restaurant explicitly asks you to specify "dining room or Hibachi" when you reserve. Hibachi tables have longer turnaround times during peak service - one party waited nearly an hour for the chef to start cooking after being seated - so manage expectations if you're on a tight timeline. Weekday lunch and early dinner (before 6 pm) are easier to access same-day. Walk-ins are unlikely to succeed on weekends; call (207) 874-0000 or book on OpenTable. The staff is accommodating with dietary restrictions.

"Everything is always consistent. Great service, food, and drinks." - Chelsea, Greater Boston · 5★

"We always have a great experience at Kon! We especially love when we are seated with Candice - she always provides excellent service and is friendly and helpful." - Kristen, Houston · 5★

"The Hibachi experience was amazing and you are well fed." - Jeff, Greater Boston · 5★

"Their food (including sushi and sashimi) is excellent! My latest obsession is the Thai spicy chicken wings...I love them!" - Andrea, Greater Boston · 5★

"We visit often. Many unique items on the menu and we have never had a bad meal. The service is always great too." - SteveC, Greater Boston · 5★

"We thought the food was bland. It was so highly rated we skipped one of our favorite restaurants to eat there and we were very disappointed." - Anonymous, Orlando · 1★

Honest caveats: A small number of diners found the hibachi experience louder or less entertaining than expected, or noted that the kitchen's broad menu sometimes reads as "jack of all trades, master of none." A few service lapses appear in the data - one server described as "terribly rude," another instance of a 50-minute wait to place an order during a holiday. But these are outliers in a 4.4-star average. The bulk of feedback is enthusiastic repeat visits. The noise in the hibachi room is real; whether it's a feature or flaw depends on what you want from dinner.

1140 Brighton Ave, Portland, ME 04102 sits in the Bayside neighborhood, a mixed-use stretch of Portland with retail, light industry, and food. It's accessible, not boutique.

• Walk from downtown Portland: 15–20 min, flat terrain
• Drive from Dock Square (Old Port / historic district): 5 min, 1.5 miles
• Drive from Cape Elizabeth lighthouses and beaches: 15 min
• Drive from Freeport (shopping and dining district): 20 min
• Drive from Brunswick (Bowdoin College, downtown dining, L.L.Bean headquarters): 25 min
• **Drive from Midcoast (Camden, Rockland, Belfast): 45 min to 1 hour
• Parking: Private lot - ample, free, on-site. This is not a valet-or-street-parking situation.

Brighton Ave itself is straightforward driving access. The restaurant is visible from the street and easy to find. No major transit, but plenty of free parking makes it practical for groups coming from the suburbs.

Do I need a reservation? Yes, especially for hibachi. Book on OpenTable or call (207) 874-0000. Weekends, holidays, and hibachi tables book weeks ahead. Weekday lunch and early dinner (before 6 pm) have more availability.

What's the difference between the dining room and hibachi? The dining room is quieter, for sushi and wok/grill orders. Hibachi tables are open-kitchen chef-cooked at your table - loud, interactive, theatrical. Specify your choice when you reserve.

Is it kid-friendly? Absolutely. Kids' hibachi plates are on the menu ($12.99–$20.49), and families consistently praise it as a fun outing. The hibachi chefs are trained to engage kids.

How loud is it? The hibachi room is "energetic" at night; conversations across the table can be hard. The dining room is moderate. If you're sensitive to noise, request a regular table away from hibachi, or book an early seating.

Is there parking? Yes, private lot on-site, free, ample. Not an issue.

Are vegetarian/vegan options available? Yes. Vegetable hibachi ($12.99 lunch, $17.99 dinner), vegetable spring rolls, edamame, seaweed salad, veggie sushi rolls, and many wok dishes can be made vegetarian. Tell your server upfront.

What if the food takes a long time? Hibachi tables include a wait before the chef starts cooking, sometimes 30–45 minutes during peak service. If you're in a hurry, order from the sushi bar or wok menu instead.

What about dress code? Casual. This is not a formal space.