Questions, answered.

Hibachi dining happens at the restaurant, with chef-prepared grilled entrees and combination plates brought to your table. Catering brings our hibachi chefs to your event location, where everything is grilled fresh on-site.

We cater events throughout western Kentucky and southern Indiana, including Owensboro, Bowling Green, Henderson, Madisonville, Louisville and Evansville. Not sure if you’re in range? Call us at (270) 240-1967 and ask.

Every combination plate comes with two chef-grilled proteins, your choice of soup or salad, and two sides: fried rice, steamed rice, teriyaki noodles or hibachi vegetables.

Absolutely. Plenty of our rolls use cooked proteins — the California Deluxe, Spider Roll, Crunch Shrimp, Eel Roll and every one of our deep-fried rolls. Just ask your server and we’ll point you to the cooked options.

Yes. Every bowl is assembled to order in our kitchen with fresh seafood, rice and vegetables. Nothing sits in a case.

We do. Vegetable rolls, avocado rolls, edamame, tofu ramen and build-your-own bowls with a spring-mix base are all popular choices. Tell us about any allergy when you order and our kitchen will take care of you.

It’s all in the broth. Tonkotsu is a rich pork-bone stock simmered for hours. Miso brings earthy umami from fermented soybean paste. Shoyu is soy-sauce based — lighter and a touch saltier.

Yum Yum is our creamy, slightly sweet house sauce — perfect for dipping hibachi meats and vegetables. Teriyaki is a soy-based glaze with sugar and ginger that we brush on the grill. Both are made in-house and sold by the cup to take home.

Firecracker shrimp is battered, fried, then tossed in spicy mayo and sweet chili sauce. It’s crunchy, creamy and carries real heat — one of our most-ordered appetizers.

We’re a small, casual dining room, so we seat first come, first served. For groups larger than eight, or for a private hibachi experience, give us a call ahead of time and we’ll make it work.