graphics by Drew Preston Hainz & Eric Tegeler
interactive development by Drew Preston Hainz & Eric Tegeler
story by Kyle Bentle

            Flying knives, eruptions of fire and the smell of Japanese food being cooked in front of you.  Domo Japanese Steakhouse boasts the only hibachi grill in Muncie, and the staff is just as unique. Ron Yang has been the owner of Domo for the past two and a half years. He took over the business from his brother-in-law, who was forced to give it up due to rent problems.

            Yang, originally from South Korea, has lived in the United States for the past 19 years. Born to a Japanese mother and South Korean father in Tokyo, he moved to South Korea with his father after his parents divorced. He lived in South Korea for another 14 years before immigrating to the United States.

            Differences between Yang and his father were the reason for his move, Yang said. Yang’s father, brother and sister are all pastors; a profession that Yang did not want to follow.

            Yang said it was difficult to leave his family.  It was different then, and it was expected that children should follow their parent’s wishes, he said. But those standards are much more relaxed now.

            Yang said it was difficult to adjust to the culture in the United States. Despite studying English in South Korea, he found that he had problems with understanding spoken English. He still struggles with the language, he said.

            While in Chicago, Yang met Eddie Romero, and the two became friends. Yang taught Romero hibachi-style cooking, and Romero became a chef at Domo.

            Romero has been living in the United States for five years after immigrating from Mexico. Like Yang, he has had a problem with the language, he said.

            Hibachi refers to the hot surface that the food is cooked on. Hibachi restaurants became popular in 1964 when the first Benihana restaurant was opened, and since then thousands of hibachi-style restaurants have opened across the United States.

            Yang said that he believes that people come to Domo because of its entertainment.  They like to see the food cooked in front of them, he said. He also believes that the food is much better when prepared entirely in front of the customers.  The only thing that isn’t prepared on the grill is the soup, he says.