Hibachi in an American restaurant is teppanyaki: proteins and vegetables seared on a flat iron griddle in front of you, served with rice. Entrées in Carrollton run from $10.99 for vegetable to $18.99 for short rib, with two-protein combos at $20.99 and three at $24.99.
Hibachi is dinner and a show. You sit down around a hot steel griddle, a chef goes to work in front of you, and the meal arrives in a rush of smoke, sizzle, and a little showmanship. It's one of the most social ways to eat out — great for groups, celebrations, and anyone who likes to watch their food come together. If you're looking for hibachi in Carrollton, here's what the word actually means, what to expect at the grill, and how to pick the protein that's right for you.
The word "hibachi" gets used loosely in the United States, so it helps to untangle it. A traditional hibachi (火鉢 — literally "fire bowl") is a small, open charcoal brazier for grilling over an open flame. What most American restaurants call "hibachi," though, is really teppanyaki (鉄板焼き) — food cooked on a large, flat iron griddle, usually by a chef working right in front of you. The flat surface is what makes the tableside show possible: a cook can sear several proteins, vegetables, and fried rice at once on the same hot steel. So if you sit down at a grill where someone flips, chops, and sizzles in front of your table, you're almost certainly enjoying teppanyaki — even if the menu says hibachi. Both deliver that smoky, seared flavor; the difference is mostly the equipment and the history behind the name.
A hibachi meal is as much performance as dinner. You'll usually share a large griddle with other guests while the chef cooks the whole meal in front of you — often with a bit of theater: a stack of onion rings coaxed into a smoking "volcano," a quick juggle of the spatula, a clatter of knives on steel. Beyond the show, expect a full plate — your chosen protein, grilled vegetables, and fried rice or noodles cooked right on the griddle, usually with a couple of dipping sauces on the side. It's communal, lively, and a little interactive, which makes it a natural fit for birthdays, group dinners, and first dates alike. Come a touch hungry: the portions are generous, and the unhurried pacing is part of the fun.
Most of the decision at a hibachi grill comes down to one question: what's going on the steel? Plenty of diners pick two and split the difference — a leaner option plus something richer. Here's a quick look at the proteins you'll find on our grill.
A reliable, crowd-pleasing place to start: tender pieces seared on the flat-top with vegetables and rice. Easy to share and friendly for first-timers.
Quick-cooking and a little sweet, jumbo shrimp take to the char of the griddle and a touch of garlic butter beautifully.
A richer, meatier fish that stands up to high heat and a teriyaki-style glaze — a good middle path between seafood and steak.
Seared to order with a savory crust and a juicy center; the default for anyone who wants a hearty plate straight off the grill.
The most tender cut on the griddle, lean and buttery — a step up when you want the meal to feel like an occasion.
A celebratory choice: sweet, firm tail meat finished with butter, and a natural partner for a second protein in a surf-and-turf plate.
At Mizunoya, our hibachi covers the full range above — chicken, steak, shrimp, salmon, filet mignon, and lobster tail — each cooked to order on the griddle with vegetables and rice. Whether you're after a casual plate or a surf-and-turf night out, you can see the full hibachi lineup on our menu.
A hibachi griddle is a solid steel plate held somewhere around 350–400°F across its whole surface, which is a different cooking tool from a grill with bars over a flame. That difference explains the order things are cooked in and why the plate arrives the way it does.
Food touches metal across its entire underside instead of sitting over gaps, so browning happens fast and evenly. That is why a $17.99 steak can be seared and sliced in a couple of minutes without drying out.
Vegetables and rice go on early and forgive sitting; proteins go on last and do not. Shrimp needs about 90 seconds a side, chicken three to four minutes, steak less if it is going out medium.
Fried rice is cooked in the browned residue the proteins leave behind, which is why it tastes different from rice cooked alone. Fried rice is included with every entrée and also sold on its own from $10.99.
Yum yum, ginger, garlic butter, teriyaki and sriracha are $0.50 each. Ask for it alongside rather than on the plate if you want to taste the sear.
Hibachi pricing is set entirely by the protein. Every entrée arrives with vegetables and white rice, so the number below is the whole plate. Fried rice is a $1.00 upgrade.
| Entrée | Price | Notes |
|---|---|---|
| H1 Vegetable | $10.99 | The least expensive plate on the hibachi list |
| H2 Chicken | $14.99 | The usual first order |
| H3 Shrimp | $16.99 | Cooked through on the flat-top |
| H4 Steak | $17.99 | Sliced and seared to order |
| H5 Short Rib | $18.99 | The most expensive plate on the list |
| H6 Salmon | $17.99 | The one seafood entrée at 17.99 |
| H7 Combo Two | $20.99 | Choice of any 2 proteins |
| H8 Combo Three | $24.99 | Choice of any 3 proteins |
Ordering is the same whether you sit at the sushi bar, take a table, or call ahead for pickup. Work through it in this order and you will not end up with four fried things and nothing to balance them.
Single proteins run $10.99 to $18.99. Two proteins are $20.99 and three are $24.99.
White rice and vegetables are included. Fried rice is +$1.00, and is also sold on its own from $10.99.
Yum yum, ginger, garlic butter, teriyaki and sriracha are $0.50 each.
Edamame is $4.99, gyoza $6.99, and miso soup $2.99.
Food-safety and sourcing statements on this page follow the guidance below. Texas food establishments are also required to operate under state retail food rules, and staff handling raw fish are certified food handlers under those rules.
Carrollton and the wider North Dallas area are full of options when you're craving something cooked over high heat. If it's the tableside experience you're after, look for a flat-top grill and a chef who cooks in front of you — that's the heart of what makes hibachi fun. We'd love to fire up the griddle for you once we open.
Mizunoya — Japanese Kitchen
1025 W Hebron Pkwy #156, Carrollton, TX 75010
Open daily except Tuesday
