JAPAN is surrounded by the ocean and blessed with four distinct seasons.The fresh fish and vegetables are reflected in the fundamental characteristics of Japanese cuisine called Washoku.Food is prepared in a way that will enhance the natural taste and aroma of each ingredient.Japanese cuisine is also known for its emphasis on seasonality of food.Washoku uses oils and fats very sparingly; this is why it is referred to as a low-calorie cuisine.

SUSHI （寿司）

SUSHI is vinegary rice topped with other ingredient including fish, various meat, and vegetables.  The contemporary version, internationally known as "sushi," was invented in 19th century in Edo (Tokyo).  There are various types of sushi:  Makizushi, sushi served rolled inside of seaweed; Nigirizushi, sushi made with toppings laid with hand-formed clumps of rice; Inarizushi, toppings stuffed into a small pouch of fried tofu, Chirashi-zushi, toppings served scattered over a bowl of sushi rice.

HIBACHI GRILL （鉄板焼）

HIBACHI is a Japanese heating device, traditionally charcoal –heated, cooking utensil; however modern style refers to small cooking grills typically made of aluminum or cast iron, which is called Teppanyaki - derived from teppan (鉄板), which means iron plate, and yaki (焼き), which means fried or broiled.

We only use the finest ingredients including beef, pork, chicken, seafood, and garden vegetables.  As the customer, select ingredients you would like for your Hibachi, as well as watch your chef in front of you preparing the dish.  You will enjoy Hibachi, the healthy (fresh, low-calorie without MSG addition), tasty Japanese food at an affordable price at Tokyo Station!