Filet and Shrimp ($45.75)
Knives juggling, foods flying, an onion volcano erupting: this encapsulating show — along with delicious quality ingredients — can be enjoyed at Tanaka of Tokyo.
Under the new leadership of head chef Christian Punzalan and second chef Cortney Kujirai at the Tanaka of Tokyo East location in OHANA Waikiki East by Outrigger, visitors to any of the three locations can expect to be wowed.
Second chef Cortney Kujirai (left) and head chef Christian Punzalan
“We specialize in performance teppanyaki, and our chefs train extensively,” explains vice president, Bo Tanaka, while also noting that they are currently hiring a new class of teppanyaki chef trainees.
What shall you order for the show? Due to popular demand, the Filet and Shrimp ($45.75) has been added to the menu. Featuring a 5-ounce filet paired with butter-lemon sautéed shrimp, it is the “perfect surf-and-turf option,” says Tanaka.
Wagyu Striploin ($77.50)
A special menu item is the Wagyu Striploin ($77.50) with “a juicy, melt-in-your-mouth, buttery texture like no other,” describes Tanaka.
Additionally, any premium entrée steak can be upgraded to an 8-ounce cut of premium wagyu beef ($30). To top off any meal, the famous Fried Rice ($5.75) is recommended. “See the chefs perform amazing bowl and egg juggling tricks as they prepare the rice for you!” says Tanaka. “We promise you will leave our restaurants dazzled, full and with a big smile!”
Reservations are recommended, and walk-ins are also accepted. Both Waikiki locations offer fully validated parking for up to three hours.
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