The chefs at Hibachi Sushi Ya apparently missed the memo about never playing with your food. In a show of culinary skills for guests, they juggle A5-grade Wagyu beef, lobster tail, and filet mignon on and off hibachi grills. They paint the searing-hot surface in streaks of oil between different entrées, sending flames shooting into the air and prepping the griddle for silos of sliced onions and mounds of fried rice. To match their showmanship, the chefs in the kitchen make their own creative displays out of colorful sushi rolls, as well as elegantly simple sashimi made with bluefin toro and Californian uni.