The of In Amarillo At Tokyo Japanese Steakhouse, it’s not just a meal, it’s an experience. Since 2011, we have been Amarillo’s favorite destination for lunch, dinner and sushi. Whether you are gathering with family for a unique Hibachi dining experience or planning for a couples night out, Tokyo Japanese Steakhouse is the place to be. We serve only USDA Choice Certified Angus Beef, premium chicken tenders, and fresh sushi grade seafood. Our talented culinary staff have a flair for the delicious. So come in for delicious, authentic Japanese cuisine and prepare to be entertained by our theatrics. At Tokyo Japanese Steakhouse in Amarillo, Texas we serve a wide variety of sushi made with sushi grade fish. Are you ready for a wonderful display of cooking skills. At Tokyo Japanese Steakhouse our chefs will prepare your meal to perfection. Dinner comes with Japanese mushroom soup and house salad along with your choice of delectable meats and fish. Delicious Japanese cuisine made right at your table

Want a little fun to go with your meal? At Tokyo Japanese Steakhouse, our expert chefs create your dishes right there at your table. Watch them entertain and engage guests while effortlessly preparing the best Japanese food around. We have eight spacious hibachi grill tables available for lunch and dinner. Make your reservation today for fun and fulfilling birthday parties, corporate lunches or any occasion that calls for a fun and delicious meal.sushi tei jakarta lowongan terbaru At Tokyo Japanese Steakhouse, your last bite is just as good as your first. sushi rice cooker ratioOur perfected preparation and seasoning method is internationally inspired with a passion for detail.jiro dreams of sushi zip

Fresh, generous cuts of yellow-fin tuna, Atlantic salmon, red snapper, and white tuna with succulent crab meat, smoked eel, and cream cheese, lightly fried with spicy mayo and eel sauce. Succulent crab meat with tempura shrimp, surrounded by tempura flakes with spicy mayo. Want to add some spice to your life? Try our Hot San Antonio. Delicious yellow-fin tuna, Atlantic Salmon and tempura crab sticks with jalapeño and cream cheese topped with scallions, drizzled with eel sauce, spicy mayo and chili sauce sure to give you the flavor you are searching for.genki sushi menu maui Enjoy sushi like a rock star! jiro dreams of sushi commentaryCrunchy and succulent tempura shrimp, delicious yellow-fin tuna, Atlantic Salmon, white tuna, red snapper, avocado and crab sticks topped with spicy mayo.youda sushi chef 2 free download

Looking for something different? Try our Rice paper roll. Premium yellow-fin tuna, fresh Atlantic salmon, crab sticks and avocado wrapped with lettuce and rice paper. Our signature roll named after Sin City is prepared with tempura shrimp, cucumber, crab sticks and cream cheese. Wrapped with soy paper drizzled with spicy mayo. Lunch is served with Japanese mushroom soup. 5oz of perfectly tender fillet cooked to perfection. Served with Hibachi fried rice and fresh Hibachi vegetables.jiro dreams of sushi academy awards 5oz of our beloved USDA Choice Certified Angus Beef that’s well-marbled and deliciously juicy grilled to perfection. 5oz of juicy chicken tenders grill to perfection. 5oz of our full-flavored USDA Choice Certified Angus Beef  paired with 5oz of soft, juicy chicken tenders made to your liking. Once again, 5oz of our hand-cut and hand-selected USDA Choice Certified Angus Beef paired with 5oz of delicious and tender sea scallops grilled Hibachi style with lemon.

5oz of rich, full-flavored, hand-selected USDA Choice Certified Angus Beef paired with 5 large succulent shrimps grilled Hibachi style with lemon. Your choice of fresh Atlantic salmon or fresh tilapia grilled Hibachi style with lemon and seasoning. Hibachi Steak & Scallops Hibachi Chicken and Shrimp Hibachi Steak and Chicken Dinner is served with Japanese mushroom soup and salad. Fillet Mignon and Lobster Dinner fit for the emperor. 7oz of our most tender, delicious cut of beef and 5oz of succulent cold-water lobster tail grilled Hibachi style to perfection with two large succulent shrimps. Served with Hibachi fried rice, Hibachi noodles and fresh Hibachi vegetables. Fillet Mignon and Shrimp 7oz of our most tender, full-bodied, full-flavored fillet combined with 7 large, succulent shrimps grilled with lemon. 7oz of rich USDA Choice Certified Angus Beef cooked to perfection paired with seven large, succulent shrimps grilled with lemon. Served with Hibachi fried rice, Hibachi noodles, and fresh Hibachi vegetables.

Want both surf and turf with your meal? 7oz of our full-flavored, hand-selected USDA Choice Certified Angus Beef paired with 5oz of fresh Atlantic salmon and two large, succulent shrimps grilled with lemon. Your choice of fresh Atlantic Salmon or fresh tilapia with two large succulent shrimp grilled Hibachi style with lemon and seasoning. 7-ounces of tender, succulent sea-scallops and two large succulent shrimp grilled to perfection with lemon and seasoning. Hibachi Fillet Mignon and Lobster USDA Choice Certified Angus Beef If there’s one thing to know about steaks, it’s that USDA Certified Angus Beef is the best. These cuts are incredibly flavorful, tender and juicy because of the high amounts of marbling in every cut. Each cut of our USDA Choice Certified Angus Beef is hand-selected and hand-cut on premise because we only give our customers the best. Fish and tall tales have always gone hand in hand, so it's no surprise that the world of sushi has developed its own set of myths, exaggerations, and bold-faced lies.

To help clear up some of the fishiness behind Japan's most famous culinary export, we consulted with Dave Lowry, author of The Connoisseur's Guide to Sushi, about everything from its history as a street food to whether it's okay to eat sushi on a Monday. Read on to learn the difference between frozen fact and wild-caught fiction. The truth: “Most countries in Southeast Asia have some variation of this. It began as a way of preserving fish because vinegar worked as an antibiotic. Cooked rice and vinegar were packed around fresh fish to preserve them.” The truth: “When sushi started out, it was street food, like a dirty-water dog in New York. There were little wheeled stalls where they'd cut the fish up. Now sushi is probably closer to stopping and getting a hot dog or hamburger. It's sort of a nice snack. It's casual food, but you don't want to overstate it and say it's fast food, because there are sushi bars in Japan where you're going to pay $500 for a meal.” The truth: “That's called ikizukuri.

It's a different area of Japanese cuisine and not related to sushi at all.” The truth: “It was just not an occupation that women did; they didn't do a whole lot of cooking in public places. But now there are plenty of female chefs all over Japan.” The truth: “Salmon was not considered a traditional sushi fish because it spoils really quickly. It only rose to prominence after refrigeration became widespread in Japan.” The truth: “In Japan, miso is usually what you eat for breakfast.” The truth: “Since sushi and sake are both made with rice, that's too much of the same thing. You usually pair it with beer or green tea; I can't recall seeing anyone eat sushi and sake in Japan.” The truth: “When you order noodles, you rub your chopsticks together to create a rough edge to pick up the noodles, not to get rid of splinters. If you did that in a place owned by a Japanese person, you'd insult them.” The truth: “We don't really know the etymology of the word sushi.

It's written with characters that are there for the sound rather than what they mean. There's a lot of questions as to what the word actually means, but the idea that sushi means 'raw fish' is wrong. 'Su' is normally vinegar, and there's a lot of disagreement on 'shi.'” The truth: “They're just basically saying it's fresh enough to eat raw. Is there some sort of special grade of fish that's suitable for sushi? It has to obviously be fresh enough, or presented in such a way that it doesn't have any bacterial growth. That's what constitutes sashimi-grade fish -- fish that is fresh enough that you can eat it raw.” The truth: “It's nonsense, sushi rice is just short-grain rice. There are better grains of rice -- they're polished more, and the grains are collected when they're fresher or with more water in them. But in Japan there's no such thing as sushi rice.” The truth: “Sushi is not about the topping. It isn't about the fish, that's completely secondary. It's about the quality of the rice.

They inevitably write about all the toppings, but a sushi connoisseur cares about the rice. If the rice isn't right, it doesn't matter how fresh or special the fish is. American sushi chefs have a ways to go on that. Anybody can get really fresh fish these days if you're willing to pay for it, but it's the ability to manipulate the rice that makes the difference.” The truth: “In the old days, maybe that was true because you got shipments on certain days. You weren't getting any shipments on Sunday, so therefore you'd be eating fish from the Friday before. But nowadays, given international trade, many restaurants are getting fish any day of the week.” The truth: “What's happening now is a lot of these fish that are harvested, they're freezing them on the boat. They're frozen hours or even minutes within getting caught. So most of the fish you're gonna get in a sushi place is frozen. Very, very few sushi restaurants in the states would sell tuna that would never have been frozen -- that would be pretty rare.

Frankly, most people wouldn't like it. Freezing allows the meat to firm up and it tastes a little better. I've had completely fresh tuna and most Americans wouldn't like it; it has a strong gamey taste.” The truth: “Wild-caught fish are going to have greater variability [in quality]. What a salmon may be eating in one part of the world, it isn't eating in another. There's a variability there. You don't have that in farmed fish -- you have a certain consistency. A lot of the tuna in a more affordable sushi place is farmed; more upscale restaurants offer wild- or line-caught. But a lot of stuff like abalone is going to be farmed either way." The truth: “That's not specifically a sushi thing, it's any fish. You wouldn't want to be eating any fish that has a possibility of mercury contamination. Given where they are in the food chain, some fish have more mercury. Tuna are eating a lot of smaller fish -- those smaller fish eat plankton, [and plankton live] where there's a lot of mercury in the water.

You wouldn't have to worry about that issue with regards to most sushi fish.” The truth: “This probably isn't a significant worry. There are certain bacteria that can get into fish, but there's a very small chance [of that happening].” The truth: “It has some toxins in the liver, so it has to be cleaned very carefully. If that liver sack is compromised it's a very powerful neurotoxin. Probably 15 people die a year from fugu (pufferfish) poisoning in Japan. The government of Japan approved a certain course to learn to clean it, so It's usually been prepared in Japan by somebody that's been taught to do it -- they freeze it and bring it over. But it's actually kind of an unremarkable fish.” The truth: “Escolar affects different people in different ways. If you eat just a little bit of it, it doesn't have that diarrhetic effect. Some people are more sensitive than others though, so what you'll probably want to do is try to eat one or two pieces, and then try two or three more.