Even after devoting more than 25 years to the deceptively simple art of creating nigiri, sashimi, and maki, Origami Japanese Cuisine's sushi chef continues to showcase classic techniques when preparing diners' meals. The menu features more than 40 different sushi rolls, including options featuring everything from jalape?o and smoked salmon to asparagus and tempura-fried shrimp. As the sushi chef arranges these gingerly sliced orders atop platters, the rest of the kitchen's staff commits to creating the rest of the menu's classic Japanese comfort foods, such as rib-eye steak teriyaki, pan-fried chicken gyoza, and yakisoba brimming with pork and vegetables.
The restaurant's Pacific Rim?tinged character doesn't stop with the menu, though. In addition to its stout wooden booths, the dining room also features a seating section with low tables separated by dividers adorned in silk-screen artwork and surrounded by legless chairs, allowing guests to embrace tradition by sitting on the floor. Just beyond these tables lies a Japanese-style rock garden complete with leafy green fronds, lantern posts, and dried bamboo stalks that can double as chopsticks for exceptionally tall visitors.
The skilled chefs at Hibachi Teppanyaki & Sushi Bar demonstrate the art of preparing Japanese cuisine as they roll sushi at an open counter and sear savory meats on tableside grills. The wide-ranging menu's sushi offerings include signature rolls such as the Caterpillar ($13), a cocoon of freshwater eel, shrimp, octopus, and avocado that later transforms into a graceful butterfly. Meanwhile, the Sky Diver roll ($13)—made of fried soft-shell crab, eel, and spicy mayo—takes a tasty freefall into waiting mouths. Hibachi entrees, prepared tableside, create savory aromas wafting from chicken ($13.99) and mahi mahi ($17.59) or combos such as shrimp and scallops ($21.99) and filet mignon and lobster ($32.99). Don options ($7.99–$14.99) include grilled eel, pork katsu, and a screening of comedian Don Knotts's most hilarious moments.
Diners watch, transfixed, as a chef deftly chops, flips, and sears their meal in front of them while flames leap from the grill. This is Shogun Grill, where customers are often just a seat away from the culinary action.
The griddle-cooked teppenyaki dishes aren’t just for show, either. Packed with fresh chicken, steak, and vegetables, the entrees sate taste buds whose idea of a Japanese meal is more than just tipping a few soy-sauce packets into your mouth. The chefs also whip up fresh sushi starring salmon, eel, soft-shell crab, and smelt eggs.
Hill Country News named Hayashi Sushi Bar and Grill Best International Fare in 2010. Yelpers give the establishment an average of 3.5 stars, 79% of Urbanspooners recommend it, and 11 OpenTable reviewers give it an overall average rating of 3.5 stars:
Sushi Cafe owner Dae Woo calls upon nearly two decades of restaurant experience in Asia to cultivate a chopstick-friendly menu bursting with sushi rolls, tempura delicacies, and traditional Japanese dinner entrees. Artful arrangements of sushi decorate the restaurant’s bar, and steamy bowls of miso and udon soups obscure the view across booths nestled between wooden screens. Chopsticks clash over thick cuts of sashimi that await the winners on soft beds of rice, and thin slices of beef doused in korean sweet sauce represent the Asian mainland. As if to show off their culinary prowess, the expert sushi chefs dare diners to customize their own rolls and fearlessly dive headfirst into deep fryers to retrieve tempura vegetables.
Amid hanging parasols and Japanese art, Sushi Zone chef and owner Koji Aoki crafts classic sushi that's earned praise from the press for more than 10 years. Fort Worth Weekly commended signature rolls whose ingredients "make yummy sense" rather than trying for "flashy experiments." Chefs wrap these behind the glossy black sushi bar, where guests' chopsticks also nab just-sliced sashimi and hot appetizers such as baked green mussels.