Hibachi Proteins Explained — How to Choose the Best Option for Your Event

One of the best parts of a private hibachi event is that every guest gets to choose their own proteins. With two picks per person and five standard options (plus two premium upgrades), the combinations are nearly endless. Here's a breakdown of every protein, how it's cooked, and who tends to love it most.

The Standard Protein Options

Hibachi Chicken

Chicken is the most popular protein at hibachi events — and for good reason. Cut into bite-sized pieces, seared on the flat-top in butter and soy sauce, and finished with teriyaki, hibachi chicken has incredible flavor and works for virtually every palate, including kids. It's tender, juicy, and pairs perfectly with yum yum sauce. If you're feeding a mixed crowd, expect at least half your guests to choose chicken.

Hibachi Steak

Hibachi steak (typically sirloin) is the fan favorite for meat lovers. It's cooked to your requested doneness on the flat-top — medium-rare, medium, or well-done — and gets a gorgeous sear from the high heat. The combination of butter, soy, garlic, and high-temp caramelization creates a crust that's hard to beat. Pairs exceptionally well with teriyaki and a light hit of yum yum sauce.

Hibachi Shrimp

Shrimp cook fast on the flat-top and pick up incredible flavor from the high heat. Hibachi chefs love to use shrimp in their tricks — the flying shrimp toss is a crowd classic. Shrimp are best when cooked just right (slightly pink in the center), and they're the protein most often chosen as a second pick alongside chicken or steak. The sweet, briny flavor is a natural match for yum yum sauce.

Hibachi Salmon

Salmon is the choice for guests who want something a little different or prefer lighter proteins. It's cooked skin-side down first for a crispy exterior, then flipped for a perfectly flaky center. Hibachi salmon absorbs butter and soy beautifully. It's a great option for guests who don't eat red meat, and it's increasingly popular as a first pick among adults who want something more refined.

Hibachi Scallops

Scallops are the underrated gem of the hibachi menu. When seared at high heat on a flat-top, they develop a golden caramelized crust with a buttery, tender center. They cook quickly and taste incredibly rich. If your guests are adventurous eaters, encourage them to try scallops — most people who do are immediately converts. They pair best with a light squeeze of lemon and a dip in yum yum sauce.

Premium Upgrade Options

Filet Mignon (+$5 per person)

For guests who want the best cut of beef available, filet mignon is the upgrade. Tender, buttery, and lean, filet is cooked on the flat-top to your specified doneness and served in medallions. It's a noticeable step up from sirloin — more tender, more refined in flavor. At just $5 per person above the base price, it's one of the best value upgrades you can add to any hibachi event.

Lobster Tail (+$10 per person)

Lobster tail is the premium choice for events where you want to go all out. Split and cooked directly on the flat-top in butter and garlic, hibachi-style lobster is incredibly flavorful — the char from the grill adds a smoky depth that you just don't get from steamed lobster. At $10 per person above the base price, it's a luxurious but accessible upgrade for special occasions.

How to Choose for Your Group

• Kid-friendly crowd: Lead with chicken as a default, shrimp as a second pick
• Meat lovers: Steak + filet mignon upgrade for those who want to go premium
• Seafood fans: Shrimp + scallops or shrimp + salmon
• Mixed groups: Let everyone pick their own — the chef cooks everything simultaneously
• Special occasion: Lobster tail for the birthday person or couple of honor
• Dietary restrictions: Salmon and scallops are great for guests avoiding red meat