Teriyaki Chicken

Beef Negimaki

Served with fried rice, mixed veggies, and soup.

Kids Hibachi Shrimp

Hibachi Shrimp

Combination of grilled steak and chicken with hibachi vegetables and fried rice.

Hibachi Steak & Chicken

Hibachi Filet Mignon

Banana Tempura is a dessert consisting of banana slices coated in a light batter and deep-fried until golden and crispy.  The result is a sweet and crunchy exterior that contrasts with the soft, warm banana inside, making it a delightful treat.  Here's how to make this easy dessert at home.

Banana Tempura

Curry Steak

Curry Shrimp

Curry Chicken

Shrimp Tempura

Teriyaki Tofu

Teriyaki Scallop

Ice Cream Tempura

Teriyaki Vegetable

Grilled shrimp, scallop, and lobster served with hibachi vegetables and fried rice.

Seafood Combo Hibachi

Grilled filet mignon and shrimp served with hibachi vegetables and fried rice.

Filet Mignon & Shrimp Hibachi

Grilled filet mignon and chicken served with hibachi vegetables and fried rice.

Filet Mignon & Chicken Hibachi

Grilled steak and shrimp served with hibachi vegetables and fried rice.

Steak & Shrimp Hibachi

Grilled chicken and steak served with hibachi vegetables and fried rice.

Chicken & Steak Hibachi

Grilled chicken and shrimp served with hibachi vegetables and fried rice.

Chicken & Shrimp Hibachi

Choice of vanilla, green tea, or red bean.

Ice Cream

Cheesecake Tempura

Served with juice and choice of fried rice, noodle, or fries.

Mini Corn Dog (6pcs)

In a bowl, combine soy sauce, brown sugar, honey, minced garlic, grated ginger, and sesame oil. Whisk until the sugar is dissolved.

Prepare the Marinade

Place the chicken thighs in a large resealable bag or bowl. Pour the marinade over the chicken, ensuring it's well coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, preferably 1-2 hours.

Marinate the Chicken

Heat a skillet or grill over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook for 6-7 minutes on each side or until fully cooked. The internal temperature should reach 75°C (165°F).

Cook the Chicken

In a small saucepan, combine the reserved marinade, cornstarch, and water. Bring to a boil over medium heat, stirring constantly until thickened.

Prepare the Sauce

Slice the cooked chicken and drizzle with the thickened teriyaki sauce. Garnish with sliced green onions and sesame seeds before serving.

Serve

Boneless chicken thighs

Soy sauce

Brown sugar

Honey

Garlic

Ginger

Sesame oil

Cornstarch

Water

Green onions

Sesame seeds

Slice the flank steak into thin strips, about 1/4 inch thick. Lay the strips flat on a cutting board.

Prepare the Flank Steak

In a bowl, mix soy sauce, mirin, sake, brown sugar, sesame oil, salt, and black pepper. Pour the marinade over the sliced flank steak and let it marinate for at least 30 minutes.

Marinate the Steak

Trim the green onions to about 6-inch lengths. Set aside.

Prepare the Green Onions

Remove the steak from the marinade and place 1-2 green onions at the edge of each steak strip. Roll the steak around the green onions and secure with toothpicks.

Roll the Beef

Heat vegetable oil in a skillet over medium-high heat. Add the beef rolls and cook for about 2-3 minutes on each side, or until browned and cooked to your liking.

Cook the Beef Negimaki

Remove from the skillet, let cool for a minute, and then remove toothpicks. Slice each roll into bite-sized pieces and serve with remaining marinade as a dipping sauce.

Flank steak

Mirin

Sake

Salt

Black pepper

Vegetable oil

In a pot, bring the chicken or vegetable broth to a simmer. Season with salt and pepper to taste. Keep warm.

Prepare the Soup

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the mixed vegetables and stir-fry for about 5 minutes until they are tender-crisp. Remove from skillet and set aside.

Cook the Vegetables

In the same skillet, add the remaining sesame oil and 1 tablespoon of butter. Add minced garlic and ginger, sauté for 1 minute. Then, add the shrimp and cook for about 3-4 minutes until pink and cooked through. Add soy sauce and stir well.

Cook the Shrimp

Add the cooked rice and stir-fried vegetables to the skillet with shrimp. Mix everything well and heat through for another 2-3 minutes. Adjust seasoning with salt and pepper if needed.

Combine Rice and Vegetables

Remove from heat and sprinkle with sliced green onions. Serve hot with the warm broth on the side.

Garnish and Serve

Shrimp, peeled and deveined

Garlic, minced

Ginger, minced

Mixed vegetables (e.g., bell peppers, zucchini, carrots)

Cooked rice

Butter

Green onions, sliced

Salt and pepper

Chicken or vegetable broth

Slice the bell pepper, zucchini, and carrot into thin strips. Chop the green onions and set aside.

Prepare the Vegetables

In a bowl, combine the shrimp, soy sauce, sesame oil, minced garlic, and grated ginger. Let it marinate for at least 15 minutes.

Marinate the Shrimp

Heat a large skillet or grill over medium-high heat. Add a little oil if necessary.

Heat the Grill or Pan

Add the marinated shrimp to the skillet or grill. Cook for about 2-3 minutes on each side until they are pink and opaque.

Add the sliced bell pepper, zucchini, and carrot to the skillet. Stir-fry with the shrimp for another 3-4 minutes until the vegetables are tender.

Add Vegetables

Stir in the chopped green onions and season with salt and pepper to taste. Cook for an additional minute.

Finish with Green Onions

Remove from heat and serve hot. Enjoy your hibachi shrimp!

Ginger, grated

Green onions, chopped

Bell pepper, sliced

Zucchini, sliced

Carrot, sliced

In a bowl, combine soy sauce, sesame oil, minced garlic, and grated ginger. Add the steak and chicken, and marinate for at least 30 minutes.

Marinate the Meat

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Scramble the eggs until cooked and set aside. In the same skillet, add the remaining oil and sauté mixed vegetables until tender. Add the cooked rice, scrambled eggs, and chopped green onions. Stir-fry for 3-4 minutes, seasoning with salt and pepper to taste. Remove from heat and set aside.

Prepare the Fried Rice

Preheat the grill or grill pan on medium-high heat. Remove the steak and chicken from the marinade, allowing excess to drip off. Grill the steak for about 5-7 minutes per side for medium-rare, and the chicken for about 6-8 minutes per side, or until fully cooked. Let the meat rest for a few minutes before slicing.

Grill the Steak and Chicken

Slice the steak and chicken into strips and serve over the fried rice with sautéed vegetables on the side.

Steak (sirloin or ribeye)

Chicken breast

Garlic (minced)

Ginger (grated)

Mixed vegetables (zucchini, bell peppers, onions, mushrooms)

Eggs

Green onions (chopped)

Pepper

In a bowl, combine soy sauce, sesame oil, minced garlic, minced ginger, black pepper, and salt. Add the filet mignon steaks, ensuring they are evenly coated. Cover and marinate for at least 30 minutes in the refrigerator.

Marinate the Steaks

Preheat your hibachi grill or a cast iron skillet over medium-high heat.

Preheat the Grill

Remove the steaks from the marinade and discard the marinade. Place the steaks on the hot grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness.

Cook the Steaks

During the last minute of cooking, add butter and chopped green onions to the grill or skillet. Baste the steaks with the melted butter and let the flavors meld.

Add Butter and Green Onions

Remove the steaks from the heat and let them rest for about 5 minutes before slicing. Serve with additional green onions as garnish.

Rest and Serve

Filet Mignon Steaks

Soy Sauce

Sesame Oil

Fresh Ginger, minced

Black Pepper

Green Onions, chopped

Peel the bananas and cut them into 1-inch thick slices.

Prepare the Bananas

In a bowl, mix the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold water, whisking until just combined. The batter should be slightly lumpy.

Make the Tempura Batter

In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dunk each banana slice into the tempura batter, allowing any excess to drip off. Carefully place the battered banana slices into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 2-3 minutes per side.

Fry the Bananas

Remove the fried bananas from the oil and place them on paper towels to drain excess oil. Serve warm, optionally with powdered sugar or honey drizzled on top.

Drain and Serve

all-purpose flour

cornstarch

baking powder

salt

cold water

bananas

oil for frying

Season the steak with salt and black pepper on both sides. Let it marinate for about 15 minutes.

Prepare the Steak

In a large skillet, heat the vegetable oil over medium-high heat. Add the steak and sear for about 4-5 minutes on each side for medium-rare. Remove the steak from the skillet and let it rest.

Sear the Steak

In the same skillet, add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes until the onions are translucent. Add the sliced bell pepper and continue to cook for another 2 minutes.

Stir in the curry powder and cook for 1 minute until fragrant. Pour in the coconut milk and bring to a simmer.

Add the Curry Flavor

Slice the rested steak against the grain and return it to the skillet. Stir to coat the steak with the curry sauce. Cook for an additional 2-3 minutes until heated through.

Combine and Finish

Garnish with fresh cilantro and serve hot with rice or naan.

Steak (ribeye or sirloin)

Curry powder

Coconut milk

Onion, chopped

Fresh cilantro, for garnish

In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until they are softened, about 5 minutes.

Sauté the Vegetables

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Add Garlic and Ginger

Sprinkle in the curry powder, stirring to combine with the vegetables, and cook for another minute.

Add Curry Powder

Pour in the coconut milk and bring to a simmer. Add the shrimp, salt, and black pepper, cooking until the shrimp are pink and opaque, about 5-7 minutes.

Add Coconut Milk and Shrimp

Remove from heat and stir in the lime juice and fresh cilantro. Adjust seasoning to taste.

Finish the Dish

Bell pepper, chopped

Olive oil

Lime juice

Fresh cilantro, chopped

Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.

Prepare the Chicken

In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and ginger, and sauté for an additional 2 minutes until fragrant.

Sauté the Aromatics

Add the seasoned chicken pieces to the skillet. Cook until the chicken is browned on all sides, about 5-7 minutes.

Stir in the curry powder and cook for 1 minute. Then, pour in the coconut milk and chicken broth, stirring to combine.

Add the Spices and Liquids

Bring the mixture to a gentle simmer. Reduce the heat to low and cover the skillet. Allow to simmer for 20-25 minutes, until the chicken is cooked through and tender.

Simmer

Once cooked, remove from heat. Garnish with fresh chopped cilantro before serving. Enjoy your curry chicken with rice or naan.

Chicken thighs, boneless and skinless

Chicken broth

Fresh cilantro, chopped (for garnish)

Peel and devein the shrimp, leaving the tails on. Pat them dry with paper towels.