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Shogun Restaurant Review: Seated around large communal tables and enormous hibachi grills, diners are treated to a unique and impressive show as chefs prepare meals right before their eyes. These culinary Samurai slice, dice, grill, and occasionally toss through the air an array of fresh vegetables, scallops, shrimp, lobster, steak and chicken. All meals begin with a serving of miso soup and a salad drizzled with zesty ginger dressing followed closely by grilled vegetables. Signature fried rice is a must---so pass on the standard white even though it’s included. Two dishes give diners the full range of this cooking style: The Ginja that includes hibachi shrimp grilled with butter, lemon and simple spices along with a filet that’s cubed and grilled to order; and The Seafood Special---lobster tail, scallops and prawns. A pair of distinctive sauces are meant for dipping---a spicy mustard sauce and sweet yet tangy ginger sauce. For a lighter and decidedly less lively experience, the Sushi Palace features a lengthy list of fresh creations artfully presented. Waitresses in kimonos are attentive and friendly.