Dinner at this hibachi restaurant starts with savory onion soup followed by a salad and then a shrimp appetizer. The chef shows off fancy shrimp-cutting maneuvers, tosses cut-up zucchini into open mouths and makes an onion volcano. Best in his repertoire is spicy chicken, followed by steak. Scallops, though, are overcooked.

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A cavernous, cacophonous dining room holds 18 tables, each seating 11 to 12.

Lunch costs $9 to $13.75; dinner, $17.10 and up.