Teppanyaki chefs entertain diners while cooking filet mignon and lobster; sushi chefs stuff rolls with shrimp tempura, eel, and mango
The Fine Print
Promotional value expires Jul 30, 2014. Amount paid never expires.Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per visit. Dine-in only. Not valid for happy hour specials or other discounts. Valid in Hibachi Grill Area only. Dinner menu portion only. Full menu available in Hibachi Grill Area. Must purchase 1 Hibachi item. Not valid on May 10th and 11th. Must use promotional value in one visit.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Guests seated at Osaka Sushi and Hibachi’s teppanyaki tables watch as chefs slice and grill pieces of filet mignon, chicken, scallops, and other fine meats. With skillful spatula flicks or regulation slingshots, the chefs then fling the meaty pieces onto plates along with piles of white rice and colorful veggies. Nearby, sushi chefs also impress diners with their culinary precision. After rolling rice around shrimp tempura and spicy tuna, they can transform the bundle into a Christmas roll by adding red, black, and bright-green tobiko. Miniature piles of tobiko victoriously sit atop lobster salad in the Sumo roll, whereas sliced avocado contrasts the light-pink salmon in the Coon Rapids roll.