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  • A teppanyaki chef needs an appreciative audience. Unfortunately, I'm not sure we provided the delight that he was seeking, despite our quiet chuckles. We came here for a quick lunch, as this is one of my nephew's favorite places. Once we settled around the hot griddle with other guests and placed our orders, the teppanyaki chef wheeled out vegetables and trays of uncooked protein. Wielding a sharp knife and wit, the chef chopped vegetables directly on the griddle as he entertained those around the table. He even created a volcano out of rings of onions, to varying degrees of amazement (everyone) and consternation (me) among the audience. The sirloin steak, cooked in soy sauce, looked delicious. I enjoyed the scallops, served with a mix of vegetables and bean sprouts. Service was quietly efficient.
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