choices are entertaining, delicious at steak house - stainless steel swizzle sticks
Before you go to Braintree's new Tokyo Japan steakhouse to find the hostess, you have to make a choice: do you want to go left or right?
Nod to the right and you can sit in a booth on a granite table with an electric burner embedded in the middle.
Go left and sit down on the restaurant's hiachi cooking grill.
It all depends on whether you want the chef to entertain and cook for you or if you want to cook for yourself
In a pot of stew.
Of course, you can also sit at sushi or regular bars, but, if you are sitting there, you will not be able to experience the interactive dining experience, the main attraction of the Tokyo steakhouse. The 300-
Seat restaurant opened in the stands last month
The single-family building in the South Bank Square parking lot is one of the few places nearby that offer hiachi and sh cloth meals.
While the hiachi scene may not be fashionable enough for some, it's really fun.
I bet that almost anyone has to work hard and not be kicked out by the skills and drama of the chef cooking various orders for 8 people per table.
When I saw our chef's spatula egg throwing, the solemn face opened with great pleasure (
For fried rice)
Throw the vegetables into the customer's mouth and the flame is lit with his watering pot.
Good food, light fat and heavy vegetables on both sides of the restaurant.
The night we ate at hibachi, my friend ordered Sharon ($18)
I had chicken-scallop combo ($19).
Delicious chicken for each main course-
A iceberg salad I like and three grilled shrimp.
Once the order was accepted, drinks, soups and salads distributed by a small group of waiters, the chef took his stainless steel food cart to the center of the stage to start cooking.
Scallops are delicious,
I want more.
They are deep caramelized but do it perfectly.
The shrimp was delicious but a bit overdone and the steak was delicious but there was no scones I wanted.
The white broiler is good, and the large amount of vegetables is great: broccoli, zucchini, mushrooms, carrots, red peppers and mung bean sprouts.
We didn't realize fried rice yet when we ordered ($2)
And buckwheat noodles ($4)
It was extra but they were nice especially sweet and delicious noodles.
"Shabu 'land of the entire restaurant (
The casserole is the explanation of sand --
Swish cooking action used in hot pot)
Different scene, but lively, fun atmosphere similar.
Each party is sitting at its own booth with a stainless steel bowl on the table with two simmering pots of different flavors.
Dinner includes a selection of major proteins and noodles (
Udon noodles, spinach, fans, Japanese potatoes or mung beans)
There is also a large plate of raw vegetables, including parsley, tomatoes, a large chunk of sweet corn on the stick, carrots, spinach, mushrooms, radishes, and even Taro.
The waiter will prepare a bowl of soy sauce and four kinds of condiments for you.
Chopped garlic, chili, scallions and excellent BBQ Sauce (
The best I have ever had)—
This way you can mix your own dipping sauce.
The dinner is also served with basic broth or you can order soup of different flavors.
We chose a flavor o ($3)
And the more spicy Thai tomyum ($3). One rib-eye dinner ($17)
The side of salmon filet ($5. 50)
Enough for Both of us.
That's it: you turn the burner up or down, keep the grill between sim and boiling, take your chop stick, fork or a little tea --strainer-
Cook your food in the broth.
The rib eye slices are almost as thin as cooked meat and are finished in up to 30 seconds.
I like salmon and vegetables, but I find that the rib eye is less delicious than the delicious meat on the grill.
I hope the dip is better than I can get from my ingredient pantry.
In fact, I think the boiled sh pot food would be more delicious, with a delicious cream dip for the hiachi meal: one for mustard and the other for ginger. (
If I had known, I would have asked them: we had hibachi on the following evening. )
We didn't realize how much food we got and ordered some very tasty hamachi sushi ($5).
There are many other kitchens.
The food ordered in Tokyo may be great.
I'm pretty sure, though, that when I go again, I'll sit at the hiachi table and order scallops.