Shogun is Bowling Green’s best source for top quality hibachi and sushi. Bring the family and friends down to Shogun and gather around a sizzling Hibachi table to watch your chef put on a memorable high-energy culinary show. Your food is prepared in front of you by one of a team of young, enthusiastic and extremely skilled chefs.

Hibachi

Shogun is an excellent venue for your private party. Lunch or Dinner, we’re here to accommodate your needs. Our Sushi Bar and Hibachi grill chefs are pros at creating a memorable experience for your group.

Private Events

In a mixing bowl, combine the chicken breast and shrimp. Add soy sauce, sesame oil, minced garlic, ground black pepper, and salt to taste. Mix well to coat the proteins. Let marinate for at least 30 minutes in the refrigerator.

Marinate the Chicken and Shrimp

While the chicken and shrimp are marinating, wash and slice the zucchini, mushrooms, onion, and bell pepper into bite-sized pieces.

Prepare the Vegetables

Heat a hibachi grill or a large skillet over medium-high heat. Make sure the grill is well-oiled to prevent sticking.

Heat the Grill

Place the marinated chicken on the grill. Cook for about 5-7 minutes on each side until fully cooked and golden brown. Remove from heat and set aside.

Cook the Chicken

Add the marinated shrimp to the grill. Cook for about 3-5 minutes until they turn pink and opaque. Remove from heat and set aside.

Cook the Shrimp

In the same grill, add the prepared vegetables. Sauté for about 5-7 minutes until they are tender and slightly charred. Remove from heat.

Sauté the Vegetables

Return the cooked chicken and shrimp to the grill with the vegetables. Toss everything together and let it heat for an additional minute. Serve immediately over cooked rice.

Combine and Serve

Boneless chicken breast

Shrimp

Zucchini

Mushrooms

Onion

Bell pepper (any color)

Soy sauce

Sesame oil

Garlic (minced)

Ground black pepper

Salt

Cooked rice

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions, usually using 2 cups of water for every cup of rice. Once cooked, let it cool slightly.

Cook the Sushi Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm sushi rice. Allow to cool to room temperature.

Season the Rice

Slice the fresh fish and vegetables into thin strips. Set aside.

Prepare the Fillings

Place a nori sheet on a bamboo mat. Spread a thin layer of sushi rice over the nori, leaving a small border at the top. Place your fillings in a line across the center of the rice. Roll the sushi tightly using the mat. Seal the edge with a bit of water.

Assemble the Sushi Rolls

Using a sharp knife, slice the sushi rolls into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger.

Slice and Serve

Cut the chicken breast into bite-sized pieces and marinate with soy sauce, sesame oil, garlic, salt, and pepper for at least 30 minutes.

Prepare the Ingredients

Preheat the hibachi grill or a large skillet over medium-high heat.

Heat the Hibachi Grill

Add the marinated chicken to the grill. Cook for about 5-7 minutes until fully cooked, stirring frequently.

Add the zucchini, mushrooms, and onions to the grill. Cook for an additional 5 minutes. Then add the shrimp and cook until pink and opaque.

Add Vegetables and Shrimp

Serve the hibachi chicken and shrimp hot off the grill. Drizzle with additional soy sauce if desired.