For the Hibachi Slaw:
Using a mandoline or with a knife, cut the carrots and daikon to a matchstick size. Using your knife, cut red pepper into the same shape as the daikon and carrot. Cut the chives in the same manner. Toss all together with pea sprouts. Season with salt and pepper and 1 tablespoon dipping sauce.
For the Beef:
*Cook's Note: Kobe beef can be difficult to find. It may not be something you can find at your local butcher. If this cannot be found, I suggest using a prime cut of beef. In the restaurant we use a whole kobe prime rib. This, however requires a lot of butchery. For home use I suggest using the beef tenderloin. You can ask your butcher for a cleaned center cut of the beef tenderloin.
In the restaurant, we serve raw slices of kobe beef with a hibachi. The customers then cook the beef at the table on a hot stone. For home use, I suggest cutting the beef tenderloin into quarters lengthwise. Season them well with salt and pepper, to taste. Then quickly sear them on all sides in a very hot saute pan with cooking oil. Let the meat rest for 2 to 3 minutes. Then slice across the loin into very thin slices. Enjoy with the Dipping Sauce and Slaw.