Teriyaki Chicken & Hibachi Scallop (Lunch)

Hibachi Steak & Hibachi Scallop (Lunch)

Hibachi Steak & Hibachi Shrimp (Lunch)

Teriyaki Chicken & Hibachi Shrimp (Lunch)

Teriyaki Chicken & Hibachi Steak (Lunch)

Hibachi Filet Mignon (Lunch)

Pan-seared scallops cooked with vegetables.

Hibachi Scallop (Lunch)

Pan-seared salmon fillet, served with a sweet soy glaze.

Hibachi Salmon (Lunch)

Hibachi Ribeye (Lunch)

Pan-seared shrimp cooked with vegetables.

Hibachi Shrimp (Lunch)

Tender steak cooked to perfection on a sizzling hibachi grill.

Hibachi Steak (Lunch)

Grilled chicken glazed with sweet teriyaki sauce.

Teriyaki Chicken (Lunch)

Stir-fried vegetables cooked to perfection on a sizzling hibachi grill.

Hibachi Vegetable (Lunch)

Served with hibachi vegetables, hibachi fried rice, and white sauce (1)

Hibachi Combo

Hibachi Entrees

Squid Salad

Crisp seaweed mix, topped with toasted sesame seeds and a light vinaigrette.

Seaweed Salad

Kani Salad (Crab Salad)

Avocado Salad

Traditional soup made with miso paste, featuring a rich and comforting broth.

Miso Soup

Shrimp Gyoza

Gyoza

Shumai (6 Pcs)

Age Tofu

Trim excess fat from the chicken thighs and pat them dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper. Cut into 1 to 1 1/2-inch pieces for quick hibachi-style cooking.

Prep chicken

In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbs mirin, 1 tbs sake, 2 tbs brown sugar, 1 tsp minced garlic, and 1 tsp grated ginger until sugar dissolves.

Make teriyaki sauce

Heat a large skillet or flat-top griddle over medium-high heat. Add 1 tbs vegetable oil and swirl to coat. When hot and shimmering, add the chicken pieces in a single layer, giving them space (cook in two batches if necessary). Sear without moving for 2-3 minutes until golden, then flip and cook another 2-3 minutes until nearly cooked through.

Cook chicken

Reduce heat to medium. Pour the prepared teriyaki sauce over the chicken. Stir and cook 1–2 minutes to reduce slightly. Mix 1 tsp cornstarch with 1 tbs water to make a slurry; stir it into the pan and simmer for 30–60 seconds until sauce thickens and coats the chicken. Drizzle 1/2 tsp sesame oil, toss to combine, then remove from heat.

Finish with sauce

Transfer chicken to a serving area or plate. Sprinkle with 2 tbs thinly sliced green onions and 1 tsp toasted sesame seeds.

Garnish

Pat the scallops very dry with paper towels (important for good sear). Season both sides with 1/4 tsp salt and 1/8 tsp black pepper.

Prep scallops

Heat a heavy skillet or griddle over high heat until very hot. Add 1 tbs vegetable oil and 1 tbs unsalted butter. When butter foams and oil is shimmering, place scallops in the pan with space between them. Sear undisturbed for 1 1/2 to 2 minutes until a deep golden crust forms. Flip and sear the other side 45–90 seconds until just cooked through; internal center should be opaque but still tender.

Sear scallops

During the last 30 seconds of cooking, add 1/2 tsp minced garlic to the pan and spoon melted butter over the scallops once or twice. Remove scallops to a warm plate and squeeze 1 tsp lemon juice over them. Sprinkle with 1 tsp chopped parsley or sliced green onion.

Finish scallops

If using steamed rice, fluff and divide into two lunch portions (about 1 cup per serving). Reheat hibachi-style vegetables in a hot pan with a little oil for 2–3 minutes until tender-crisp and lightly caramelized. Season vegetables with a pinch of salt and a splash (1 tbs) soy sauce if desired.

Warm rice & vegetables

Divide rice between two plates or bento-style containers. Place teriyaki chicken alongside the rice and arrange 4 scallops per portion next to the chicken. Add a portion of hibachi vegetables to each plate. Garnish with extra green onion, sesame seeds, and lemon wedges on the side.

Plate

Serve immediately while hot. Offer extra soy sauce and lemon wedges at the table.

Serve

boneless skinless chicken thighs

salt

black pepper

vegetable oil

low-sodium soy sauce

mirin (sweet rice wine)

sake (or additional mirin)

brown sugar

garlic, minced

fresh ginger, grated

cornstarch

water (for slurry)

sesame oil (optional, finishing)

green onions, thinly sliced (garnish)

toasted sesame seeds (garnish)

large sea scallops (dry, side muscle removed)

unsalted butter

vegetable oil (or canola)

lemon juice

chopped parsley (or green onion)

steamed white rice (short-grain) or fried rice

hibachi-style mixed vegetables (zucchini, onion, carrot)

soy sauce (for serving)

lemon wedges (optional)

Pat the sirloin strips dry with paper towels. Season evenly with kosher salt and freshly ground black pepper. Set aside at room temperature for 10 minutes.

Prep steak

Preheat a flat top, cast-iron skillet, or heavy sauté pan over high heat until very hot (about 3–5 minutes).

Heat grill or skillet

Add 1 tablespoon vegetable oil to the hot surface and swirl to coat. Spread the steak strips in a single layer without crowding; work in two batches if necessary. Sear undisturbed for 1–1½ minutes to develop a brown crust, flip and cook another 45–90 seconds for medium-rare to medium (adjust time for thickness).

Sear steak

Push the steak to one side of the pan. Reduce heat to medium-high, add 1 tablespoon butter, minced garlic and minced ginger. Let butter foam for 10–15 seconds, then stir together with the steak strips so the pieces are glazed; add 2 tablespoons soy sauce and toss quickly so the soy reduces and coats the meat (about 30–45 seconds). Remove from heat to avoid overcooking.

Finish with butter and aromatics

Transfer steak to a warmed serving plate. Garnish with sliced green onions and serve with lemon wedges on the side if desired.

Plate and garnish

Pat scallops very dry between paper towels to ensure a good sear. Lightly season both sides with kosher salt and black pepper. Keep at room temperature while you heat the pan (5–10 minutes).

Use the same or a separate heavy skillet; preheat over high heat until smoking hot (about 3–5 minutes).

Heat pan

Add 1 tablespoon vegetable oil and swirl. Place scallops in the pan spaced apart. Sear without moving for 1½–2 minutes until a golden-brown crust forms. Flip and add 1 tablespoon butter, 1 teaspoon minced garlic and 1 teaspoon mirin (or sherry) to the pan. Cook another 45–60 seconds, spooning the melted butter and pan juices over the scallops, until just cooked through (opaque but still tender).

Remove scallops from the pan. Spoon any pan glaze over them, add 1 teaspoon soy sauce and 1 teaspoon lemon juice to the glaze and toss briefly if desired. Plate the scallops and garnish with sliced green onion.

Finish and garnish

Heat a separate skillet or wok over medium-high heat. Add a drizzle (about 1 tbs) of vegetable oil, add the hibachi-style mixed vegetables, season lightly with salt and pepper and stir-fry for 4–6 minutes until tender-crisp and slightly browned. Optionally finish with 1 tablespoon butter or a splash of soy sauce.

Vegetables

Reheat the steamed rice if necessary (steamed or warmed in microwave with a sprinkle of water) and portion into two lunch plates (about 1 cup rice per person).

Rice

Divide the steak and scallops between two plates (or plate as single lunch combo): arrange about 4–6 scallops and 8 ounces of steak per serving alongside 1 cup rice and 1 cup cooked vegetables. Drizzle hibachi sauce or serve on the side for guests to add to taste.

Plate the lunch combo

Serve hot with lemon wedges and extra sliced green onion. Provide soy sauce or hibachi sauce at the table.

beef sirloin, cut into 1/2-inch strips

soy sauce

Garlic, minced

ginger, minced

kosher salt

freshly ground black pepper

green onions, sliced (for garnish)

large sea scallops, side muscle removed

mirin or dry sherry

steamed Japanese short-grain rice

yakitori / hibachi sauce (optional)

Slice the steak thinly across the grain into 1/4-inch strips. In a bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp kosher salt and 1/2 tsp black pepper. Add the sliced steak and toss to coat. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Marinate the beef

Heat a large cast-iron skillet or flat-top griddle over high heat until smoking. Add 1–2 tbs vegetable oil and swirl to coat. Shake off excess marinade from the steak and place in a single layer. Sear for 1–2 minutes per side until browned and slightly charred at edges (do not overcrowd; cook in batches if necessary). In the last 30 seconds add 2 tbs unsalted butter and spoon melted butter over the steak to glaze. Remove to a warm plate and keep covered for serving. Garnish with sliced scallions and lemon wedges if using.

Cook the beef

Pat the shrimp dry with paper towels. Toss shrimp with 1 tbs soy sauce, 1/2 tsp sesame oil, 1 minced garlic clove and 1/4 tsp black pepper. Let sit 5 minutes while you heat the pan.

Season the shrimp

Over the same high-heat skillet or griddle, add 1 tbs vegetable oil and 1 tbs butter. When butter foams, spread shrimp in a single layer. Sear 1–1.5 minutes per side until opaque and slightly charred — avoid overcooking. Remove shrimp to the plate with the steak and tent to keep warm.

Cook the shrimp

Preheat a clean section of the skillet or use a separate pan over medium-high heat. Add 1 tbs vegetable oil. Add sliced onion and carrot first and stir-fry 1 minute, then add zucchini and mushrooms and continue to toss 1–2 minutes until vegetables are crisp-tender. Add 1 tsp soy sauce, 1/4 tsp salt and 1/8 tsp black pepper, then add the bean sprouts and toss another 30 seconds to wilt slightly.

Prepare vegetables

Push vegetables to the side of the hot pan. Add 1 tbs butter to the cleared space, then add 1 cup hot steamed white rice. Break up any clumps and spread rice across the surface. Let rice sit undisturbed 30–45 seconds to get a little crunchy, then toss with vegetables until well combined and heated through. Taste and adjust seasoning with additional salt or soy sauce as needed.

Fry the rice (hibachi style)

While proteins cook, combine 3 tbs soy sauce, 1 tbs mirin (or rice vinegar), 1 tsp sugar, 1/2 clove minced garlic (about 1/2 clove), 1/2 tsp sesame oil, 2 tbs water and 1/4 tsp grated ginger in a small saucepan. Warm gently over low heat until sugar dissolves and flavors meld, about 2–3 minutes. Do not boil hard. Remove from heat and stir in 1/2 tsp toasted sesame seeds if using.

Make the tare

Arrange a lunch plate with 1 cup fried rice and vegetables on one side, place a portion of the sliced hibachi steak and 6 shrimp on the other. Drizzle 1–2 tbs of the warm hibachi tare over steak and shrimp or serve on the side for dipping. Garnish with additional scallions and optional condiments (ginger sauce, onion sauce, hot mustard). Serve immediately.

Finish & plate

flank steak or top sirloin, trimmed

soy sauce (for marinade)

mirin or dry sake

sesame oil

vegetable oil (for cooking)

scallions, sliced (garnish)

large shrimp, peeled and deveined (16–20 count)

soy sauce (for shrimp)

ground black pepper

zucchini, cut into half-moons

yellow onion, sliced

shiitake or button mushrooms, sliced

carrot, thinly sliced or matchsticks

bean sprouts

steamed white rice (fresh, hot)

soy sauce (for vegetables)

soy sauce (for tare)

mirin or rice vinegar

sugar

water

toasted sesame seeds (optional)

ginger paste or grated ginger

ginger sauce or onion sauce (store-bought or prepared)

hot mustard or sriracha

Trim excess fat from the chicken thighs and pat dry with paper towels. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. In a small bowl combine 3 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon brown sugar, 1 minced garlic clove and 1/2 teaspoon grated fresh ginger. Stir until sugar dissolves.

Prepare chicken and marinade

Place chicken in a shallow dish or zip-top bag and pour half of the marinade over it (reserve the other half for glazing). Turn to coat and let marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).

Marinate

Heat 1 tablespoon vegetable oil in a large nonstick skillet or cast-iron over medium-high heat until shimmering. Remove chicken from marinade (reserve liquid) and place in the skillet. Cook 4–5 minutes per side until nicely browned and cooked through to an internal temperature of 165°F (74°C). Reduce heat if browning too quickly.

While chicken cooks, whisk 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. In a small saucepan, bring reserved marinade to a low simmer for 1–2 minutes to kill any raw chicken bacteria. Whisk in cornstarch slurry and simmer until thickened, about 1 minute. Remove from heat and stir in 1/2 tablespoon sesame seeds if using.

Make teriyaki glaze

Brush the thickened teriyaki glaze over the cooked chicken in the last minute of cooking or spoon it over after removing chicken from the pan. Let chicken rest 3 minutes, then slice into 1/2-inch strips. Garnish with sliced green onion.

Glaze and rest

If not already done, peel and devein the shrimp and pat them dry with paper towels. Season lightly with 1/8 teaspoon black pepper and a pinch of salt.

Prepare shrimp

In a small bowl, combine 1.5 tablespoons butter (softened), 1 tablespoon soy sauce, 1/2 tablespoon fresh lemon juice, 1/2 teaspoon sesame oil, 1 minced garlic clove and 1/4 teaspoon red pepper flakes (optional). Stir to combine.

Make hibachi butter sauce

Heat a large skillet or flat top over medium-high heat. Add a small amount of oil or 1/2 tablespoon butter to coat. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through (total 2–4 minutes depending on size). Do not overcook.

Cook shrimp

Lower heat to medium, add the hibachi butter sauce to the pan, and toss shrimp quickly to coat and heat the sauce until it melts and becomes glossy. Remove from heat and garnish with sliced green onion. Squeeze a little extra lemon if desired.

Slice zucchini, onion, carrot and mushrooms into bite-sized pieces so they cook quickly and evenly.

Heat 1 tablespoon vegetable oil in a separate skillet or on the hibachi/flat top over medium-high heat. Add the mixed vegetables in a single layer and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir-fry 4–6 minutes until tender-crisp and slightly charred.

Cook vegetables

If using steamed rice, have 2 cups of cooked rice ready and keep warm. If preparing hibachi fried rice, heat a tablespoon oil in a pan, add 2 cups cooked rice and quickly stir-fry, creating a little space to scramble an egg (optional) then combine, seasoning lightly with a splash of soy sauce.

Prepare rice

Divide 2 cups of rice between two plates (or as serving count below), add sliced teriyaki chicken alongside, place hibachi shrimp next to chicken, and spoon the cooked vegetables on the side. Drizzle any remaining teriyaki glaze over the chicken and the hibachi butter over the shrimp. Garnish with additional sesame seeds and sliced green onions.

Assemble plate

mirin

garlic (minced)

fresh ginger (grated)

cornstarch (slurry)

sesame seeds (optional, garnish)

green onions (scallions, thinly sliced, garnish)

large shrimp (peeled, deveined, tails on or off)

butter

lemon juice (fresh)

red pepper flakes (optional)

green onions (for garnish, thinly sliced)

steamed white rice or hibachi fried rice

mixed vegetables (zucchini, onion, carrot, mushroom), sliced

vegetable oil (for vegetables)

black pepper (for vegetables)

Trim any excess fat from the chicken thighs and pat them dry with paper towels. Cut thighs into 1- to 1.5-inch pieces for quick, even cooking.

Prepare chicken

In a small bowl combine 1 tablespoon low-sodium soy sauce, 1 tablespoon mirin, 1 tablespoon brown sugar, 1 tablespoon sake (or extra mirin), 1 teaspoon grated fresh ginger and the minced garlic. Whisk until sugar dissolves.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat until shimmering. Add chicken pieces in a single layer (work in batches if needed) and sear 3-4 minutes without moving to develop color. Flip and cook another 2-3 minutes until mostly cooked through (internal temp ~160°F / 71°C).

Reduce heat to medium. Pour the teriyaki sauce into the pan and stir to coat the chicken. Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry, then add to the pan. Simmer 1-2 minutes until the sauce thickens and becomes glossy, stirring to coat the chicken evenly.

Glaze chicken

Remove from heat. Sprinkle with sesame seeds and the thinly sliced green onion. Cover loosely to keep warm while you finish the rest of the plate.

Finish

Remove the steak from the fridge 20–30 minutes before cooking so it comes closer to room temperature. Pat dry and season both sides generously with the kosher salt and freshly ground black pepper.

Teriyaki Chicken & Hibachi Scallop (lunch)

Hibachi Steak & Hibachi Scallop (lunch)

Hibachi Steak & Hibachi Shrimp (lunch)

Teriyaki Chicken & Hibachi Shrimp (lunch)

Teriyaki Chicken & Hibachi Steak (lunch)

Hibachi Filet Mignon (lunch)

Hibachi Scallop (lunch)

Hibachi Salmon (lunch)

Hibachi Ribeye (lunch)

Hibachi Shrimp (lunch)

Hibachi Steak (lunch)

Teriyaki Chicken (lunch)

Hibachi Vegetable (lunch)