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Ginza Hibachi Park Slope

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Had dinner @ Ginza tonight on 2nd and 5th. Ordered the Filet Mignon, Tuna & Lobster hibachi. Unlike other hibachi places, they didnt overdo it with the sauces so that you are not eating teriyaki sauce. That's a good thing.

The fried rice with the hibachi was outstanding. I would go back. They dont have a liquor license yet.

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  1. Did Ginza do the Beni-hana thing of knife tricks show or was the food brought out from the kitchen ?

    1. There was a knife tricks show.

      1. Looking for a ridiculous dinner tonight- I think Ginza fits the bill.
        Has anyone else been recently and have a report?

        1. Their takeout menu is hilarious!

          1. Where is this located?

            1. (Never mind; I see it's in the original post.)

              1. :) I can't believe we went here last night. The highlight of the evening - $3 Kirin beers.
                Granted, I haven't been to a hibachi place in years (back in middle america I'd end up at one every year for a birthday), but I think this is worse than Benihana, etc.

                Not a find by any means, but if you're looking to entertain and enjoy tough steak, overcooked shrimp, and ridiculous knife tricks -- Ginza might be the answer?

                1 Reply
                1. re: EJC

                  We were at Ginza last night, also. My son, our hibachi expert, was very disappointed in his meal--felt it was way below his favorite, which happens to be Planet Thailand. The waitress was charming, but clueless--three times repeating back a different sushi roll than the one I ordered, then finally appearing to "get it" when I opened the menu and pointed to what I wanted--unfortunately, that wasn't what I got. The hibachi chef did his twirling utensils tricks well enough, but seemed bored throughout, which rapidly became our response as well.

                  It's too bad--hibachi is a fun thing with kids, and it wouldn't take a whole lot for this to be good--but our experience was that it's decidedly mediocre (and expensive).

                2. How did this style of cooking come to be known as "hibachi" on the East Coast? I'm always thrown off when I hear it referred to this way, as a hibachi is really a small brazier used to heat homes back in the old days and the cooking style is really "teppanyaki," i.e. metal plate cooking.