Asian Buffet Grill & Sushi

FOOD

The food at Asian Buffet Grill & Sushi is built around the familiar comforts of the American Chinese buffet, with sushi and a cook-to-order hibachi counter widening the choice. This is not a place where the pleasure comes from chasing rare dishes. The better approach is to lean into the things the format does naturally well: hot soup, fried appetizers, sauced chicken, rice, vegetables, noodles and the small satisfaction of building a plate exactly the way the mood calls for.

Start with the soups. Egg drop is one of the recurring buffet staples here, and the broader menu typically also includes hot-and-sour and wonton-style soups. On a gray or cold day, that first bowl changes the pace of the meal. It buys a few minutes to look over the steam tables while giving the buffet its most direct comfort-food moment.

The hot line is where the restaurant feels most familiar. Sesame chicken, sweet-and-sour chicken and orange chicken sit comfortably in the center of the experience, joined by fried rice and changing stir-fried combinations. These are the glossy, savory-sweet dishes that make a Chinese-American buffet useful for mixed groups: recognizable enough for cautious eaters, easy to combine in small portions, and different enough in sauce and texture to make a second pass worthwhile. Crab rangoon adds the expected crisp, creamy filling, while fried shrimp and coconut shrimp have also been part of the restaurant’s long-running buffet selection.

The hibachi/grill station provides the fresher, more customized side of the meal. Choose from available proteins, vegetables and noodles, then hand the plate over to be cooked on the flat top. Chicken and beef combinations are especially natural choices, and the station is useful when you want something less sauce-driven than the main steam tables. It also provides a nice variety: one plate can be built from the buffet while the next is made to order.

Sushi occupies its own lane rather than defining the restaurant. The selection typically emphasizes approachable rolls, with familiar combinations and some nigiri depending on the day. Treat it as another part of the buffet’s range rather than a separate sushi-bar experience: a few pieces make sense beside hibachi shrimp, rice or a lighter plate before returning to the hot food.

Broccoli, onions, green beans and mixed vegetables show up across the stir-fry and grill side of the operation, giving the buffet a welcome way to break up the fried and sweet-sauced dishes. That balance is especially useful on a second plate, when a scoop of rice, a vegetable-heavy sauté and one favorite chicken dish can be more satisfying than trying to sample everything again.

Dessert stays simple and buffet-friendly. Banana pudding and ice cream are two dependable finishing ideas, with fruit and assorted sweets rounding out the section. Nothing needs to be elaborate after a meal like this. The real appeal is the progression from hot soup to savory comfort foods, then perhaps hibachi or sushi, with enough choice to let everyone at the table construct a slightly different version of the same easygoing buffet meal.