Steak/Chicken

Steak/Shrimp

Salmon

Hibachi Combination

Steak

Hibachi Single

Spicy Tuna with Spicy Mayo Sauce (8 pieces)

Spicy Tuna Roll

Crab, Cooked Shrimp, Avocado, and Cucumber with Masago on Top (8 pieces)

Springfield Roll

Tuna, Salmon, or Yellow Tail Only. No mix and match. (6 pieces)

Fresh Fish Roll

Shrimp Tempura, Crab, and Cucumber with Crunchies, Eel Sauce, & Cream Sauces (8 pieces)

Shrimp Tempura Roll

Smoked Salmon, Crab, Cream Cheese, and Cucumber (6 pieces)

Philadelphia Roll

Veggie Roll

Spicy Crab Roll

California Roll

Shrimp tempura, spicy crab, and cream cheese topped with fried eel, avocado, eel sauce, and wasabi mayo. (8 pieces)

Caterpillar Roll

Shrimp Tempura, Crab, Avocado, and Cream Cheese with Special Crab Mix on Top (6 pieces)

Typhoon Roll

California Roll with Avocado, Masago, and Assorted Fish on Top (8 pieces)

Rainbow Roll

Spicy crab, spicy tuna, and shrimp tempura topped with fresh torched tuna, green onions, masago, and ponzu sauce. (8 pieces)

Torch Tuna Roll

Shrimp Tempura, Crab, Cucumber, Cream Cheese, and Avocado with Mayo & Eel Sauce (6 pieces)

Rock & Roll

Smoked Salmon, Cream Cheese, Avocado, with Crab and Masago on Top with Spicy Mayo Sauce (8 pieces)

Wowowee Roll

Cream Cheese, Eel, and Shrimp Tempura with Spicy Crab on Top with Mayo Sauce (8 pieces)

Volcano Roll

California Roll with Eel, Avocado, and Eel Sauce on Top (8 pieces)

Dragon Roll

Cream Cheese, Crab, and Shrimp Tempura with Crunchies, Eel Sauce, & Creamy Sauce (8 pieces)

Weewowow Roll

Hinode Triple Sirloin Steak + Teriyaki Chicken + Grilled Shrimp

Triple Combination

Remove steaks from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Evenly season both sides with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder; press seasonings lightly to adhere.

Bring to room temperature & season

Heat a heavy-bottomed skillet or cast-iron pan over high heat until very hot (about 4–6 minutes). Add 1 tbs olive oil and swirl to coat. The oil should shimmer but not smoke heavily.

Preheat pan and oil

Place steaks in the hot pan without crowding. Sear undisturbed 3–4 minutes for a nice brown crust (for 1-inch steaks). Flip and sear the other side 3–4 minutes for medium-rare (adjust time ±1-2 minutes per side for thickness and desired doneness).

Sear steaks

Lower heat to medium. Add 2 tbs butter, crushed garlic cloves, and thyme/rosemary sprigs to the pan. Tilt the pan slightly and spoon melted butter and aromatics over the steaks (baste) for 1–2 minutes to build flavor and finish cooking. Use an instant-read thermometer if desired: 125–130°F for medium-rare, 135°F for medium.

Finish with butter and aromatics

Transfer steaks to a cutting board and tent loosely with foil. Rest 5–10 minutes to allow juices to redistribute before slicing.

Rest

After removing steaks, keep the pan over medium heat. Pour off excess fat leaving ~1 tbs and the fond. Add 1/4 cup red wine (optional) and scrape browned bits with a wooden spoon; reduce 1–2 minutes. Add 1/2 cup beef stock and 1 tsp Dijon mustard; simmer 2–3 minutes until slightly reduced. Whisk in 1 tbs cold butter off heat for shine and to slightly thicken. Taste and adjust salt/pepper. Spoon sauce over sliced steak.

Optional pan sauce (steak)

If breasts are thick, pound to even thickness (about 3/4 inch) for even cooking. Pat chicken dry. Season both sides with 1.5 tsp kosher salt, 3/4 tsp pepper, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder; press to adhere.

Prep and season

Heat a skillet over medium-high heat until hot. Add 1.5 tbs olive oil and swirl. For skin-on chicken, place skin-side down first to crisp for 5–7 minutes; for skinless, cook 4–6 minutes on first side.

Flip chicken and reduce heat to medium. Add 1 tbs butter to the pan and spoon over chicken as it finishes cooking for 3–6 more minutes until an internal temperature of 165°F is reached (thinner pieces less time).

Cook chicken

Remove chicken to a plate and squeeze 1/2 lemon over the pieces. Sprinkle with 1 tbs chopped parsley. Tent loosely and rest 3–5 minutes before serving.

Finish with lemon & herbs

After removing chicken, keep 1 tbs fat in the pan and set over medium heat. Add 1/2 cup chicken stock and 1 tsp Dijon mustard, scraping up browned bits; simmer 2–3 minutes to reduce slightly. Whisk in 1 tbs cold butter off heat. Taste and adjust with salt, pepper, or a squeeze of lemon. Spoon sauce over chicken.

Optional pan sauce (chicken)

Slice the rested steak against the grain and serve with the pan sauce if used. Plate chicken whole or sliced with its pan sauce and a sprinkle of parsley. Both proteins pair well with roasted vegetables, mashed potatoes, or a simple salad.

Timing: cook steak and chicken separately to control doneness. Use a reliable instant-read thermometer for best results. All herbs, garlic, and butter are used for basting and finishing to maximize flavor.

ribeye or sirloin steak

kosher salt

freshly ground black pepper

garlic powder

olive oil

unsalted butter

fresh garlic cloves (crushed)

fresh thyme or rosemary sprigs

boneless chicken breasts or thighs

smoked paprika

lemon (juiced)

fresh parsley (chopped)

beef or chicken stock

red wine (optional, for steak)

Dijon mustard

cold unsalted butter (cubed)

Remove steaks from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry with paper towels. Rub both sides with 1 tbs olive oil, then evenly season with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Press seasonings into the meat.

Bring steak to room temperature & season

If using a heavy skillet (cast iron) place it on the stove over high heat for 5 minutes until very hot. If grilling, preheat to high (about 500°F / 260°C) and clean the grate. Have the butter, crushed garlic, and herbs ready.

Preheat pan or grill

Add 1 tbs olive oil to the hot skillet and swirl to coat. Place steaks in the pan (they should sizzle loudly). For medium-rare: sear 3.5–4 minutes on the first side without moving. Flip and cook 3–4 minutes on the second side. Adjust time for thickness and desired doneness (use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium).

Sear the steak

During the last 1–2 minutes of cooking, reduce heat to medium, add 2 tbs butter, the 2 crushed garlic cloves, and thyme/rosemary sprigs to the pan. Tilt the pan slightly and spoon (baste) the melted butter and juices over the steaks continuously for 30–60 seconds to infuse flavor and help finish cooking.

Baste with butter and aromatics

Transfer steaks to a cutting board and loosely tent with foil. Rest for 5–10 minutes so juices redistribute. Sprinkle with flaky sea salt to taste just before serving.

Rest the steak

Pat shrimp dry with paper towel. In a bowl combine 1 tbs olive oil, 1 tbs lemon juice, 1 tsp paprika, 1 tsp lemon zest, 1 tsp minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss shrimp to coat evenly and let sit 5–10 minutes (no longer than 20 minutes).

Season the shrimp

Heat a medium skillet over medium-high heat. Add 1 tbs butter. When butter is foaming, add the shrimp in a single layer (do not overcrowd). Cook 1.5–2 minutes per side until pink and opaque and lightly browned at the edges. Total cook time is about 3–4 minutes depending on shrimp size.

Cook the shrimp

Remove pan from heat, squeeze a little extra lemon juice over the shrimp, add 1 tbs chopped parsley, and toss to coat. Taste and adjust salt or pepper as needed.

If steak needs extra resting time, keep shrimp warm in a low oven (200°F / 95°C) for up to 10 minutes, but avoid overcooking.

Keep warm until serving

Slice steak against the grain into 1/4-inch slices. Arrange steak slices on plates and top or nestle the cooked shrimp alongside or on top of the steak, depending on presentation preference. Spoon any remaining pan juices over the proteins, garnish with lemon wedges and sprinkle flaky sea salt. Serve immediately.

large shrimp (16–20 count), peeled and deveined, tails on or off

paprika (smoked or regular)

lemon zest

lemon juice

minced garlic

chopped fresh parsley

lemon wedges

flaky sea salt

Remove salmon from refrigerator 15–20 minutes before cooking to bring closer to room temperature. Pat fillets dry with paper towels (very important for good sear).

Prepare salmon

Season both sides of the fillets evenly with kosher salt (about 3/4 tsp per side for each fillet total to reach 1.5 tsp total across 4 fillets) and freshly ground black pepper. Lightly sprinkle garlic powder over flesh side. If fillets are skin-on, season the skin lightly as well.

Cut the lemon in half; reserve for juice later and slice additional wedges for serving.

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add 1 tablespoon olive oil and swirl to coat. Place salmon fillets skin-side down in a single layer, pressing gently for 10 seconds to ensure even contact. Cook, undisturbed, for 4–5 minutes, until skin is crisp and the fillet is golden along the exposed edge and the fish has cooked about two-thirds of the way through. If fillets are small (4–5 oz), reduce to 3–4 minutes.

Cook salmon

Flip fillets carefully using a spatula. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan around the fish. Cook on the flesh side 1.5–3 minutes depending on thickness and desired doneness (aim for internal temp 120–125°F for medium-rare to 130°F for medium). During the last 30 seconds, spoon foaming butter over the tops to baste and add flavor. Transfer salmon to a warm plate and tent loosely with foil while you make the sauce.

Reduce heat to medium and add remaining 1 tablespoon butter to the same skillet. Add the minced shallot and sauté 1–2 minutes until soft and translucent but not browned. Add minced garlic and cook 20–30 seconds until fragrant.

Make pan sauce

Pour in 1/4 cup stock to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the stock reduce by about half (about 1–2 minutes).

Whisk in lemon juice, honey (or maple syrup), and Dijon mustard. Cook 30–60 seconds until slightly thickened. Taste and adjust seasoning with a small pinch of salt and pepper if needed.

Turn off heat and stir in chopped fresh parsley. Return salmon to the pan, spoon the sauce over each fillet to glaze, and let rest in the warm sauce for 1 minute to finish cooking and absorb flavors.

Transfer fillets to plates. Spoon additional pan sauce over each portion. Garnish with lemon wedges and microgreens or extra parsley.

Serve immediately with your preferred sides (steamed vegetables, roasted potatoes, rice, or salad).

salmon fillets (skin-on)

lemon

shallot, finely minced

garlic, minced

low-sodium chicken or vegetable stock

fresh lemon juice

honey or maple syrup

fresh parsley, chopped

microgreens or extra parsley

Rinse 1 cup long-grain rice under cold water until water runs clear. Combine rinsed rice, 2 cups water, 1 tsp salt, and 1 tbsp butter in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes before fluffing with a fork.

Cook rice

Pat shrimp, chicken cubes, and steak strips dry with paper towels. Season each lightly with 1/2 tsp salt and 1/3 tsp black pepper (total measured above). Toss chicken and steak with 1 tbsp soy sauce each (from the 4 tbsp) so they’re lightly coated. Keep proteins separate on plates.

Season proteins

Make sure zucchini, mushrooms, onion, carrot, and bean sprouts are cut and ready. Mince garlic and ginger. Slice scallions for garnish.

Prep vegetables

Place a large cast-iron skillet or griddle over medium-high heat. Add 1 1/2 tbsp vegetable oil and 1 tbsp unsalted butter. Heat until butter foams and the pan is very hot but not smoking (about 1–2 minutes).

Heat pan

Add shrimp in a single layer. Cook 1–2 minutes per side until opaque and pink. Push shrimp to one side of the pan or transfer to a holding plate. Spoon 1 tbsp soy sauce and 1/2 tsp minced garlic over shrimp while finishing to glaze lightly.

Cook shrimp

Add another 1/2 tbsp vegetable oil and 1 tbsp butter to the pan. Add chicken in a single layer and cook 3–5 minutes, turning to brown all sides and ensure cooked through (internal 165°F/74°C). Sprinkle 1 tbsp soy sauce and 1/2 tsp ginger during cooking for flavor. Move chicken next to shrimp.

Add remaining 1/2 tbsp oil if needed. Spread steak in a thin even layer and sear 1–2 minutes per side for medium-rare to medium depending on thickness. During the last 30 seconds, drizzle 1 tbsp teriyaki sauce and 1 tbsp soy sauce over the steak and toss to coat. Move steak to the holding area with other proteins.

Cook steak

Add remaining 1/2 tbsp butter and 1/2 tbsp oil to the pan. Add onions and carrots first; sauté 2–3 minutes until beginning to soften. Add zucchini and mushrooms and cook 2–3 more minutes until tender-crisp. Add bean sprouts, remaining 1 tsp minced garlic and 1/2 tsp minced ginger; toss 30–60 seconds. Season vegetables with the remaining 1/2 tsp salt and 1/4 tsp black pepper, and 1 tbsp soy sauce. Push vegetables to the side.

Stir-fry vegetables

Return all proteins to the center of the pan with vegetables. Add remaining 1 tbsp butter and toss everything together for 1 minute to marry flavors and heat through. Taste and adjust seasoning — add an extra splash of soy or a squeeze of lemon if desired.

Combine and finish

Divide cooked rice among 2–3 plates (depending on appetite). Top each plate with a portion of the mixed hibachi proteins and vegetables. Garnish with sliced scallions and toasted sesame seeds. Serve with lemon wedges and optional yum yum or spicy mayo on the side.

shrimp (peeled, deveined, tails removed)

chicken breast (boneless, skinless, cut into 1-inch cubes)

flank steak (or sirloin, thinly sliced into 1/2-inch strips)

zucchini (cut into 1/4-inch half-moons)

mushrooms (white or cremini, halved or quartered)

onion (yellow or sweet, cut into 1/2-inch wedges)

carrot (peeled and thinly sliced on the diagonal)

bean sprouts

long-grain white rice

water

salt

butter

vegetable oil (or canola)

soy sauce (low-sodium preferred)

teriyaki sauce

garlic (minced)

ginger (fresh, minced)

black pepper (freshly ground)

lemon wedges (for serving)

scallions (thinly sliced)

sesame seeds (toasted)

yum yum sauce or spicy mayo (optional)

Remove the steak from the refrigerator 30–45 minutes before cooking (for a 1-inch thick steak) to allow it to come toward room temperature. Pat both sides dry thoroughly with paper towels.

Bring to room temperature

Season both sides of the steak generously with kosher salt, then sprinkle the garlic powder and freshly ground black pepper evenly on both sides. Press the seasonings lightly into the meat so they adhere.

Place a heavy-bottomed skillet (cast iron preferred) over high heat and let it heat for 3–5 minutes until very hot. The pan should be smoking faintly.

Preheat pan

Add 1 tablespoon high-heat oil to the hot pan and swirl to coat the surface.

Carefully lay the steak in the pan away from you. Sear undisturbed for 2.5–3 minutes to develop a deep brown crust (for a 1-inch steak). Using tongs, flip the steak and sear the second side for 2–3 minutes. For thicker steaks or preferred doneness adjustments, add ~1–2 minutes per side for medium.

Reduce heat to medium. Add the 2 tablespoons unsalted butter, crushed garlic cloves, and herb sprigs to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 1–2 minutes while spooning over the top. Continue until internal temperature approaches desired doneness.

Check doneness: use an instant-read thermometer inserted into the thickest part — 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. If the steak needs more cooking after searing, transfer the pan to a 400°F oven for 3–6 minutes (time depends on thickness and target temp).

Transfer the steak to a cutting board and tent loosely with foil. Let rest 5–10 minutes so the juices redistribute.

Slice the steak against the grain into 1/4–1/2-inch slices. Sprinkle with flaky finishing salt to taste and optional chopped parsley. Serve with a lemon wedge if desired to brighten the flavors.

boneless ribeye or New York strip steak

neutral high-heat oil (canola, vegetable, or grapeseed)

garlic cloves, lightly crushed

fresh thyme sprigs

fresh rosemary sprig (optional)

sea salt or flaky finishing salt

freshly chopped parsley (optional)

lemon wedge (optional)

In a medium bowl combine 3 tbs soy sauce, 1 tbs mirin (or sake), 1 tsp minced garlic, 1 tsp grated ginger and 1 tbs vegetable oil. Add the cubed chicken and toss to coat. Marinate at room temperature for 10–15 minutes (or up to 30 minutes in the fridge). Drain excess liquid before cooking.

Marinate chicken

Pat chicken dry with paper towels just before cooking so pieces sear evenly.

Heat a large flat-bottomed skillet or hibachi griddle over medium-high heat. Add 1 tbs butter and swirl. Crack 2 eggs into the pan, scramble quickly until just set but still moist. Push eggs to one side or transfer to a bowl and set aside.

Prepare eggs and rice

Add 1 tbs neutral oil to the pan, then add 2 cups cold day-old rice, breaking up any clumps. Stir-fry rice for 2–3 minutes until grains separate and warmed through.

Return scrambled eggs to the rice, add 1 tbs soy sauce, 1 tsp sesame oil, 1/4 tsp salt and 1/8 tsp black pepper. Toss to combine and taste; adjust seasoning. Keep rice warm on a cooler area of the griddle/skillet while you cook vegetables and protein.

Preheat a separate large skillet or griddle to medium-high and add 1 tbs neutral oil and 1 tbs butter. Add the onion wedges and carrots first; sauté 1–2 minutes until they begin to soften. Add zucchini and mushrooms and continue to stir-fry 2–3 minutes until vegetables are tender-crisp and lightly browned.

Cook vegetables hibachi-style

Add 1/2 cup bean sprouts and the white parts of the scallions, toss for 30–45 seconds, then season lightly with a pinch of salt and a grind of black pepper. Transfer vegetables to a warm spot or plate.

Increase heat to high. Add remaining 1 tbs neutral oil to the hot pan or griddle and add the marinated chicken in a single layer (work in batches if needed). Let sear undisturbed 1–2 minutes until a golden crust forms, then toss or flip and cook another 1–2 minutes until cooked through (internal temp 165°F / 74°C).

When chicken is nearly done, add 2 tbs hibachi butter and 1 tsp minced garlic to the pan. Spoon melted butter and garlic over the chicken for 30–60 seconds to glaze. Finish with a squeeze of lemon if desired.

Place a portion of fried rice on the plate, arrange cooked vegetables beside it, and top with the hibachi chicken. Drizzle 2 tbs hibachi/teriyaki sauce lightly over the chicken or serve on the side. Sprinkle toasted sesame seeds and the green parts of the scallions over the dish. Serve with extra lemon wedges and optional more sauce.

Assemble and serve

If using a high-heat griddle, wipe and season as manufacturer recommends once cooled. Leftovers: store rice, vegetables and chicken separately in airtight containers up to 3–4 days.

Steak/chicken

Steak/shrimp