Hibachi, Fired To Order
鉄板焼きSteak, chicken, shrimp, salmon — seared on a real flat-top with charred vegetables, ginger sauce, and yum-yum on the side. Built when you order it.
A compact Japanese-fusion menu from a food truck parked in Midtown Tulsa. Hibachi off the flat-top, onigiri and musubi pressed by hand, and starters fried to order. Fully cooked — no raw seafood.

Four pillars, one kitchen on wheels. A small family operation with a tight menu and a clean approach to Japanese fusion.
Steak, chicken, shrimp, salmon — seared on a real flat-top with charred vegetables, ginger sauce, and yum-yum on the side. Built when you order it.
Seasoned rice pressed to order, wrapped or banded in toasted nori. Tuna, shrimp, and teriyaki-glazed Spam — quick, clean, and built for the window.
No raw fish. Every seafood item is fully cooked — a clean, worry-free choice for families and kids.
Classic Japanese technique, a few modern twists, and a tight menu we can execute well out of a truck.
One permanent spot. Six days a week. Pull up, step to the window, walk off with lunch.
Office lunches, family events, and small gatherings around Tulsa.
We bring the kitchen to your event. Hibachi service, hand-pressed onigiri and musubi, walk-up window. Three-hour, 30-guest minimum.
Pickup platters for offices, parties, or anywhere a truck won't fit. 48-hour notice. Ten-person minimum.
A running shutter on what's coming off the truck. Snapshots, not staged.
From the line, the lunch crowd, and the regulars.
The hibachi chicken hits like the real thing. Garlic butter, char, the whole business — but out of a truck.
Brought a platter to my office for our team's birthday. Eight people, all ages, all happy. Thank you.
Their Spam musubi reminds me of home, and the kids inhale the cream cheese wontons every single Friday. Real comfort food.
Walk up to the truck during service, or pre-order ahead for a faster pickup.
Skip the wait. Order ahead through our pickup partner and grab your bag at the window.
Order Online →Questions, hellos, or a craving — we're here Mon–Sat, 11 to 8.