Hibachi
Fresh Made on our flat iron in the kitchen. True, we don't have the show some places have, but the freshness makes up for the showiness.
Fresh Hibachi and Teriyaki
The term “hibachi” translates to “fire bowl” in Japanese and refers to a traditional heating device that dates back to the Heian period which was between 794 to 1185 AD. Initially, hibachis were used for heating rather than cooking, made from materials like clay, wood, or metal, and designed to hold burning charcoal.
Over time, the hibachi evolved and began to be used for cooking, especially by the 1900s. In North America, the term has come to refer to a small cooking stove heated by charcoal or an iron hot plate used in teppanyaki restaurants. Hibachi grills in restaurants has contributed significantly to their popularity in the US, blending food, flavors, and freshness into a culinary adventure
Chicken Hibachi
The smell of the freshly cooked chicken on our Hibachi flat top is enough to make anyone want to snatch a piece right off the griddle. Combining it with veggies and your choice of rice or noodles just rounds out the flavors.
Steak Hibachi
New York Sirloin Strip Steak cooked to your preference. Served with your choice of Noodles, or Rice. Also served with our never frozen selection of seasonal vegetables.
Combination Hibachi
What's better than not having to choose between tender NY Sirloin steak and plump shrimp Hibachi? Yeah, we don't know either. Eat up and question nothing.
Shrimp Hibachi
Perfectly grilled and seasoned, Hibachi Shrimp is easily the most popular Hibachi dish we offer at Ohayo.
Salmon Hibachi
I bet you can guess which Salmon a Sushi restaurant would use for Salmon Hibachi. Perfectly cooked to tender and flakey happiness. Served with our amazing vegetables and your choice of rice or noodles.
Vegetable Hibachi
A Vegetable medley if ever there was one. Fresh and never frozen Broccoli, Mushrooms, Carrots, and Zucchini. Served with your choice of noodles or rice.