Wednesday, December 3, 2008
Hibashi Teppan Grill & Sushi Bar near Galleria Dallas has new menu
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DALLAS — Hibashi Teppan Grill & Sushi Bar has launched a new menu with several new recipes created by Executive Chef Jay Kuma. Each of the new entrees features the influences of Korean and Japanese cuisine in Hibashi's popular Japanese Fusion culinary approach.
Among the featured items are Chef Jay Kuma's Seared Tuna and Garlic Buttered Pine Mushrooms; the Hibashi Jewelry Bowl, featuring assorted fresh cut Sashimi over rice served with spring mix and tossed with red miso; Monk Fish with Apple Sauce; Lobster butter Yaki, deep fried asparagus and Ikura on black rice; and Foil Yaki Black Cod with Hibashi style miso; and stir-fried Spicy Pork and vegetables with red miso. The menu also features many favorite and fine proteins such as filet mignon, sea scallops, and Atlantic salmon.
Continuing on the Hibashi menu are such popular recipes as Poki Tuna, diced tuna tartar with ponzu sauce on a seaweed salad; Yellowtail - Peno, fresh yellowtail tuna with jalapeno; Hibashi Heaven, fresh salmon, tuna and yellowtail sashimi; and Halibut Ceviche, thinly sliced Halibut sashimi with diced vegetables. Traditional favorites such as Beef Tataki, New York strip seared and served sashimi style with ponzu sauce; Eggplant Dengaku, sautéed eggplant with garlic; and Haru Maki, Japanese style vegetable egg rolls continue on the flavorful Hibashi menu.
Hibashi also has an extensive fine wine and sake list with infinite range to always find the perfect accompaniment to the diverse flavors of the new fine dining menu.
Source: Hibashi Teppan Grill & Sushi Bar
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