Oak-fueled flames seal in juices and add a distinct, smoky flavor to succulent ribs, chopped beef, and chicken

Hibachi-grilled meats, teriyaki entrees, and sushi all prepared using fresh meats and seafood to pack a flavorful punch

Chefs draw on 20 years of family tradition while baking pizzas with homemade dough and preparing sautéed shrimp in Grand Marnier sauce

Freshly shucked oysters come raw, steamed, or fried

Clients create their own mix of meat, veggies, and sauces for chefs to sauté in front of their eyes on a 600-degree grill

Three-course meal situates diners in cluster around chefs at gas-heated hibachi grill, where meals take shape with flair

Classic Italian and Greek cuisine includes chicken-artichoke pizzas, baked ravioli, and chicken souvlaki

Wood-oven-baked pizzas topped with arugula and steak; more than 15 pasta dishes flavored with veal, seafood, and housemade italian sausage

Korean barbecue, sushi, stir-fry, stews, and noodle dishes pair with small plates of sautéed, blanched, and pickled vegetables

Sushi ranging from fresh and simple to spicy, fried, and complex; hot meals include versions of udon, teriyaki, katsu, and fried rice