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.
An eclectic mix of ingredients, such as chipotle peppers, coconut shrimp, crawfish tail, and crunchy duck, gets stuffed inside the more than 40 signature rolls at Wild Sushi. Chefs swaddle shrimp tempura, cream cheese, and jalapeños inside the Red Rock roll and top the creation with spicy tuna, crabstick, and “exploding” sauces. “This roll was a behemoth, a massive construction standing at least 8 inches tall on the plate,” wrote Teresa Gubbins of DFW.com, who highlighted the roll in a review of the eatery. Towering rolls aren't the only surprises up the chefs’ sleeves. They also hide unexpected sweet touches inside their creations in the form of strawberries and honey walnuts. In addition, chefs stoke fires to heat up a variety of Japanese entrees, such as salmon steaks served with an apple-miso sauce or tilapia sautéed in a spicy coconut-curry sauce.
Guests settle into sleek wooden chairs at tables covered with squares of brown butcher paper to draw caricatures of sushi rolls playing tennis. Large teardrop lanterns fill the simple, modern dining room with light and illuminate a sushi bar backed with a wall of soothing waves.
Sushi Yoko combines a clean modernist interior with a classic array of Japanese fare. Their sushi chefs roll simple maki that showcase morsels of eel or tuna, much as plants and sculptures are showcased in the mauve and tan insets along the dining-room walls. Chefs also combine flavors into specialty rolls such as the DFW Tower roll, a medley of crabmeat, avocado, and spicy tuna. Flames lick entrees of una ju, a broiled freshwater eel in unagi sauce, or katsudon, a combination of deep-fried pork loin with veggies, eggs, and house sauce. A broad sushi bar gives ample illumination for diners to admire chefs' artful presentation and the tiny autographs they leave on every grain of rice.