Hibachi grill sears vegetarian, steak, and seafood entrees, and sushi chefs roll fresh eel and fish into specialty rolls

Scallops, chicken, and filet mignon are tossed on hibachi grills; the eatery also serves sushi rolls and lychee panna cotta

Guests dunk Angus rib eye, pork, or lamb in special hot broth and enjoy it over a bed of rice, vegetables, and udon or vermicelli noodles

Chefs prepare hibachi meals at traditional teppanyaki tables; sushi leaves the bar in the form of specialty rolls and simple sashimi

While noshing on specialty maki rolls or hibachi dinners, patrons watch one of 7 TVs airing sports or sit at a sushi bar to observe chefs

Entertaining hibachi dinners prepared fresh with steak, shrimp, scallops or chicken

Guests dip seafood, beef, and veggies into bubbling hot pots in cozy 50-seat Japanese café, or bamboo-lined garden

Hibachi chefs sear steak, scallops, and shrimp at griddle tables; menu includes Thai cuisine, sushi, and maki rolls

Chef trained in Manhattan brings creativity to sushi rolls such as the Angel Hair with shrimp tempura, cream cheese & avocado

Teppanyaki-style tabletop cooking that features scallops, salmon, and steak