Hibachi is hot at Fuji Japanese Steakhouse in Garner, complete with flames-flying, ingredient flipping shows by chefs at the grill.
While you’re here, you’re not a customer; you’re a guest, in the “home” of second-generation chef David Chen.
“The atmosphere is family friendly, with a community feel,” said Chen, with seating for 280 diners, including hibachi-side and at the sushi bar.
“We also offer private tatami rooms for a more upscale, romantic experience,” he added. “We’ve even hosted a wedding reception here.”
Hibachi, tempura and sushi are key menu concepts. Hibachi-style entrees in steak, chicken or seafood are most popular with guests. Deep-fried tempura dinner entrees are big hits too, along with sushi and rice-less sashimi.
“Some people aren’t ready for raw fish; for them we recommend the California roll or tempura roll, all cooked,” Chen explained. Sushi roll buy-one-get-one deals offer the chance to try multiple varieties.
Four Seasons Sushi
Chen’s 20-plus years of experience in Japanese kitchens bring special touches to his recipes. For example, the slightly spicy, seared Tuna Tataki, served with citrus-based ponzu sauce, “takes time, effort and heart,” he said.
His secret-recipe homemade sauces also add spark to meals, and are popular as take-home purchases.
“We try dishes several times before they go on the menu,” said Susan Chen, assistant manager at Fuji and Chen’s daughter. “And it’s not just about the food — you’ve got to put the heart into it. We’re not just running a business; besides food, a restaurant needs community to grow.”
Fuji’s menu includes Fuji Seafood Soup, full of shrimp, crab, scallops, lobster and vegetables, Lobster Tail Tempura and Samurai Steak at the hibachi.
Bento boxes provide a sampler, and guests can build one of nearly 20 sushi roll combinations including tuna-based Dynamite Roll, deep fried with eel sauce, or caviar-wrapped South Beach Roll.
Fuji Japanese Steakhouse, Garner