Tokyo chefs employ traditional Japanese culinary techniques when they dunk shrimp in tempura batter, douse beef with teriyaki sauce, and sear cubes of hibachi chicken. They flaunt this same technical virtuosity at the sushi bar, where they concoct maki rolls with classic ingredients, such as salmon and shrimp, as well as more eclectic morsels of fried chicken and peanuts. As Japanese figurines stand guard nearby, these sushi masters also trim thin slices of tuna and red-snapper sashimi to lay over small mounds of rice or gaping holes in the knees of their diners’ jeans.
One side of Fuji Sushi & Hibachi Grill is all fiery spontaneity, where hibachi chefs grill, slice, and flip entrees in front of spectating diners. The other side embraces artful arrangement in the form of gyoza and maki rolls plunked into bento box compartments and sushi nestled into neat rows under flowery garnishes. Both sides, however, clearly prize presentation. Chefs create a spectrum of cooked and uncooked Japanese dishes at the eatery, including 16 specialty rolls, teriyaki-dressed meats, and noodle soups. Their à la carte sashimi layers slices of fresh seafood over rice, running the gamut from classic tuna to surf clam, a type of mollusk named for its best sport.
The chefs at Tokyo Sushi & Hibachi perform culinary feats over sizzling hibachi grills and behind the sushi bar. They roll lobster and salmon together, topping it with tuna and the chef’s special sauce, to create the red lobster roll and cook chicken katsu to fit inside dinner bento boxes. Other Japanese offerings include hibachi steak, Japanese noodles, and fried rice dotted with pineapple.