Hibachi Grill & Buffet

FOOD

The included hibachi station deserves attention alongside the prepared buffet. It offers a made-to-order plate built from the ingredients available at the grill, with chicken, beef, shrimp, vegetables and noodles among the restaurant’s advertised choices. Cooking happens in front of diners. That gives the meal a different kind of main course from food collected at the hot bars, without requiring a separate grill purchase.

The hot buffet has a Chinese-American side, including General’s chicken. Seafood provides several other possibilities: salmon, butter shrimp and black pepper shrimp are named offerings. The two shrimp preparations are distinct choices, while salmon gives the fish selection a substantial main dish. The seafood range changes with the service and season, so a particular shellfish should not be the sole reason for a trip.

Dinner has an additional draw in the restaurant’s advertised ribeye steak. It belongs specifically to the dinner buffet, rather than every lunch spread. The grill and prepared bars offer several ways to include meat in the meal, but the dinner distinction is useful for anyone choosing a visit chiefly around steak. Exact selections still depend on what is being served that day.

Sushi is a regular part of the buffet. Rolls offer a rice-based alternative to a hot-bar plate, and they can sit alongside a grill order or form a different part of the meal. The selection is the counter’s assortment on the day; there is no need to commit to a separately ordered roll before trying it. A few pieces can be a meal component of their own.

The American choices include pizza, mashed potatoes and yeast rolls. Their purpose is practical in a restaurant serving groups with different tastes: familiar dishes are available alongside the Chinese and Japanese selections. The salad bar adds vegetables, toppings and dressings, with fruit elsewhere in the spread. Together those choices give the meal lighter accompaniments as well as the more substantial cooked dishes.

Dessert is another part of the buffet rather than a separate plated course. The restaurant lists pastries, cookies and fruit, along with an ice cream selection. Those give the end of the meal several quite different possibilities, from a piece of fruit to something baked or frozen. The choices can change, so the dessert bar is best understood as a selection rather than a fixed list of flavors.

The breadth is useful, but the distinction between prepared food and food cooked to order is what makes this buffet easiest to understand. General’s chicken, shrimp or a sushi plate can come from the bars; the hibachi station supplies its own freshly cooked main. Both belong to the same dine-in meal.