House of Tokyo Menu

Lobster, shrimp, and scallops.

Filet mignon and shrimp with choice of meat temperature: medium to well-done.

Filet Mignon paired with lobster. Choice of meat temperature from rare to well done.

New York strip steak and shrimp.

Hibachi pasta with vegetables and choice of meat.\nSteak + $2\nSeafood + $4

Filet mignon and yakisoba.

Japanese stir-fried vegetables.

New York strip.

Orange roughy, grilled and served with a mix of vegetables, typically includes a homemade teriyaki sauce.

Walleye, grilled hibachi style, typically includes a mix of vegetables and is glazed with a homemade teriyaki sauce.

Grilled salmon, typically accompanied by a selection of vegetables, cooked with a homemade teriyaki sauce.

9 oz. filet mignon steak, offering selections from rare to well done.

Sea scallops grilled on a hibachi, typically accompanied by mixed vegetables, and served with a homemade teriyaki sauce.

Lobster prepared on a hibachi grill, accompanied by a medley of vegetables including broccoli, mushroom, carrot, zucchini, and onion, served with fried rice.

Lobster, shrimp, scallop, filet mignon, and chicken.

Sirloin steak, 5 oz., is typically pan-seared or grilled, offering a tender and juicy texture.

Tender, bite-sized filet mignon pieces, served with a savory dipping sauce.

Tender orange roughy fillet (5 oz.) served with fresh iceberg lettuce and a side of savory mushroom broth.

Grilled salmon, typically served as a 5 oz. portion, prepared with a focus on enhancing its natural flavors.

A 5 oz. portion of walleye, typically deep-fried or stir-fried, accompanied by a selection of vegetables such as onions, tomatoes, and peppers, all brought together with a savory sauce.

Five ounces of shrimp, typically prepared to complement Asian cuisine as a side order.

Pan-seared scallops, typically includes a simple seasoning to enhance their natural flavors.

Lobster tail, typically prepared and served as a 6 oz. portion, may be grilled or steamed, often accompanied by a simple seasoning or sauce to enhance its natural flavors.

A 16 oz. lobster tail, often prepared by grilling or steaming, typically accompanied by a savory sauce.

Tender squid pieces wrapped in rice and seaweed, accompanied by fresh vegetables.

Hibachi pasta with vegetables and choice of meat. steak + $2 seafood + $4

A non-alcoholic, sweet beverage designed for children, typically mixed with fruit juices and garnished with a maraschino cherry.

Non-alcoholic.

Non-alcoholic.

For your special occasions.

Teriyaki steak and chicken.

Succulent filet mignon paired with tender shrimp. Meat temperature options include medium to well done.

New York strip steak and shrimp.

Hibachi pasta with vegetables and choice of meat.\nSteak + $1\nSeafood +$3

Japanese stir-fried vegetables.

Succulent shrimp grilled to perfection, served with a side of fresh vegetables and steamed rice.

Scallops grilled on a hibachi, typically accompanied by a selection of mixed vegetables and served with homemade teriyaki sauce.

Orange roughy cooked on a hibachi grill.

Walleye, traditionally prepared on a hibachi grill, typically includes a light seasoning to enhance its natural flavors.

Salmon, grilled on a hibachi with a hint of teriyaki sauce, often accompanied by a selection of vegetables.

New York strip.

Filet mignon served with choice of meat temperature from medium to well done.

A 5 oz. sirloin steak, typically seasoned and grilled to enhance its natural flavors.

Tender, bite-sized pieces of filet mignon (4 oz.), served with a savory dipping sauce.

A 5 oz. portion of salmon, typically seasoned and cooked to enhance its natural flavors.

Deep-fried 5 oz. walleye, typically includes a selection of vegetables such as onions, tomatoes, and peppers, served with a sauce that complements the fish.

Five ounces of shrimp, typically prepared to highlight its natural flavors, served as a complement to the main dish.

Five ounces of scallops, typically pan-seared to highlight their natural sweetness.

A 6 oz. lobster tail, typically prepared to highlight its natural flavors, often served with a complementary sauce.

A 16 oz. lobster tail, typically prepared by grilling or steaming, served as a sumptuous side to complement your meal.

Tender squid pieces wrapped in vinegared rice and seaweed, featuring a hint of cucumber and avocado.

Hibachi pasta with vegetables and choice of meat. steak + $2 seafood + $4

A non-alcoholic, sweet mix designed for children, often garnished with a cherry or an orange slice.

Non-alcoholic.

Non-alcoholic.

For your special occasions.