Enjoying the Hibachi

I bet you thought I wouldn’t post again. It has taken a while hasn't it, but I’m happy to say I’m prepared to show you the Hibachi style of food preparation that we were lucky enough to enjoy. A traditional charcoal hibachi was the type of hibachi we enjoyed cooking our food on when we visited this restaurant. Nothing is as good as grilling your food over a fire. This was no exception.

Traditional hibachis can be very attractive objects in themselves and are presently sold as antiques. The samurai and aristocrats originally used hibachis but this form of cooking gradually spread among ordinary people. Their design developed throughout the Edo period. It is a flat surface of heat that was very easy to cook on.

This is the front of the hibachi restaurant.


Here Cliff, Makoto and I are cooking beef. To the right is a portable hibachi grill with another variety of meat. On the plate on to the farthest side of the gill, is a plate with meat and vegetables. Saying that this food was awesome is an understatement. We sat and sipped on plum wine as we dined. It was so yummy. This was probably the one time that we ate beef while in Japan. We regularly ate some variety of fish and vegetables that I thoroughly enjoyed.



Here are some examples of the food we enjoyed. I have to say the chicken was my least favorite of it all. It was still good but if given the choice I would stick with the beef.








The Grand finale was at the end of the meal - we enjoyed steamed clams in a broth that was out of this world. It reminded me of times growing up in NY and going to a seafood restaurant called Lundy’s. I grew up eating Ipswich steamers and some of the best lobster and seafood that I have ever had. Yum!


I hope this post inspires you to get out and utilize your grill. I know you are thinking "I need
to go to the store now!" Oishi!