Lunch Menu Monday – Friday
All entrees are served with soup or salad with ginger dressing or shrimp sauce, sweet carrots, and fried rice. (Cooked Teriyaki style upon request, add 50c)
Broccoli, carrots, mushroom, Napa cabbage, yellow squash, zucchini, and onion.
Chicken Breast sautéed with sesame and mushrooms.
Shrimp cooked in lemon juice with broccoli.
Skinless Salmon Filet seared in homemade Teriyaki sauce with broccoli.
Teppanyaki Cod Fish
Skinless Filet seared in lemon juice and soy sauce with broccoli.
Deep sea Scallops cooked Hibachi style with broccoli.
Hibachi Jumbo Shrimp
10 Jumpo Shrimp cooked in lemon juice and soy sauce with broccoli.
New York Strip Cooked Hibachi style with mushrooms in soy sauce.
Teppanyaki Filet Mignon
Tenderloin Choice cut, seared in soy sauce with mushrooms.
Prime Lobster tail grilled and seasoned with butter, soy sauce, and lemon juice with broccoli.
Shrimp and Chicken
Steak* and Chicken
Steak* and Shrimp
Steak* and Teriyaki Salmon
Steak* and Jumbo Shrimp
Steak* and Lobster
* Substituting Filet Mignon for Steak (NY Strip), add $2.99. Combination items can be substituted, price may vary. Please ask server.
Under 10 of Age
Hibachi Chicken and Carrots or Fried Rice
Teriyaki Chicken and Fried Rice or Carrots
Hibachi Shrimp and Carrots or Fried Rice
Sweet Carrots and Fried Rice