: For more than a quarter of a century, colorful Japanese lanterns have brightened this cozy steakhouse where teppan chefs entertain diners with their dramatic firing up of the tables’ hibachis that precede their deft slicing, chopping, cutting, twirling and cooking. The traditional prix-fixe Geisha Special dinner starts with a glass of saké, wine or soft drink, an appetizer choice of shrimp tempura, egg roll or shrimp and vegetable tempura, and the traditional small bowls of Japanese soup and salad. Cooked-at-the-hibachi shrimp is then served, followed by the entrée: chicken, lobster or filet mignon with fried rice and a medley of mushrooms, onions, bean sprouts and zucchini. Among à la carte fare are egg rolls, miso-roasted cod, squid ink pasta, mochi ice cream and green tea crème brûlée. Save room for honey toast for two with maple syrup butter, honeycomb and ice cream.

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