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  • It really says something when the line is out the door at 7PM on a Sunday Evening. Luckily we had a reservation. It seemed they were short handed on Hibachi chefs, but, no problem. We didn't get in a real big rush. We just took our time and enjoyed. Our chef Ken was wonderful. It made it fun to watch and great to eat. 5 People with appetisers and full dinners was only $125 with tip. 3 of us had the filet mignon. The service was fast and well done. Thank you for a great evening.
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