Since opening his first restaurant in Atlanta more than 30 years ago, owner Katsuhiko "Vic" Watanabe's brand of Japanese steakhouse has spread across the south to Nashville and now Dallas. Mike Komachi, who manages the latter location, runs a restaurant replete with traditional Japanese furnishings and decorations, like the original store, which was designed by a Japanese architect. Diners can opt to sit on chairs with backs but no legs or use traditional Western seating for the spectacle of hibachi. The menu follows the regular hibachi standbys, with protein leading the way to the knife-juggling cook behind the fire-breathing grill across from you. Among the specialties is the quartet of filet mignon, shrimp, scallops and chicken, which your server and chef will suggest be paired with a house drinks. These include themed drinks, like the kanpai ("cheers") and the samurai's sword.