Benihana style restaurant where the diners are seated around a cooktop where the chef prepares the food fresh. Each dish was served individually; it was like getting a little surprise every time. The cook cleaned the cook top in between dishes, then announced what he was preparing before starting.
WE HAD:
- stir fried veggies were peppery. They were swimming in liquid.
- Eggplant was charred and had a strong smoky flavor
- Salmon tataki I enjoyed it's citrusy sauce.
- fried rice was oily
-Tenderloin was cooked medium and was tender.
- Shrimp bamboo soup tasted mostly of seaweed
-Miso soup was your standard run of the mill kind
- Usuyaki beef was stuffed with mushroom, tasty
- Bacon - garlic slivers went best with this YUM!
- Creme brulee had a very thin sugar topping
- Filipino ice cream not a fan
Canned soda and bottled water, no complimentary service water.
A couple of times the cook set a ribbon of oil on fire just for show. Empty dishes were taken right away. Heavy handed with salt, and garlic slices were on top of almost everything. I would return for specific menu items. read more