Our Story
Fire, steel, and a whole lot of garlic butter
Broadway Hibachi started with a flat-top, a cleaver, and one idea: hibachi shouldn't mean a forty-minute wait for a table. We cook it the way it's always been done — high heat, hand-tossed vegetables, protein seared right in front of you — we just brought the whole show to the street.
Pull up, order at the window, watch it hit the grill, and eat it while it's still smoking.
Cooked to order
Six proteins, your call
Sauces made in-house
Hand-rolled starters