With meats, seafood, rice, and veggies brought in daily, the master chefs at Urban Hibachi craft a wealth of fresh, authentic Japanese cuisine. Artfully arranged into award-winning presentations, they create traditional maki such as avocado, salmon, and philadelphia rolls. Their more innovative specialties include the Hawaiian roll's blend of coconut shrimp and cream cheese as well as the Ninja roll, which bombards taste receptors with tuna and asparagus without ever being seen. When they aren't crafting rolls, the chefs sear scallops and tofu on the hibachi grill or pack bento box lunches with teriyaki steak and shrimp tempura. To help wash down each meal, staffers keep the bar stocked with boba tea, bonsai wine, and sake.