Wasabi Hibachi Restaurant E. 79Th

Walking into Wasabi Hibachi Restaurant E. 79Th at 2123 E 79th St, Cleveland, OH 44103, United States always feels like stepping into a neighborhood hangout that just happens to put on a fire show at your table. I first came here with coworkers after a late shift at Cleveland Clinic, and the place was buzzing with families, couples, and groups celebrating birthdays. The open hibachi grills crackle nonstop, chefs tossing shrimp tails into their hats and flipping eggs into little hearts, which sounds corny until you see how much fun the crowd is having.

What stands out most is the menu balance. You can go full steak-and-scallop combo, or keep it light with chicken and veggies, but either way everything is cooked in front of you. As someone who has covered food trends for a local lifestyle blog, I pay attention to technique, and their hibachi chefs use classic teppanyaki methods that originated in postwar Japan. According to research published by the Japan External Trade Organization, teppanyaki became popular in the U.S. during the 1960s because diners loved watching food being prepared live. You can see why that model still works here decades later.

During one visit, I asked the chef how they keep portions consistent when they’re cooking in front of guests. He explained that they pre-measure proteins in the kitchen and line them up in chilled trays before service, a method recommended by the National Restaurant Association to reduce food waste and keep quality steady. It’s a simple system, but it shows how even casual diners rely on real process behind the scenes.

The sushi bar is another reason regulars keep coming back. While many hibachi spots treat sushi like an afterthought, Wasabi actually has a solid lineup of rolls, from spicy tuna to salmon avocado, and even the trendy cream cheese blends that Cleveland diners seem to love. A friend of mine who trained under a certified sushi instructor from the Sushi Association of America told me their rice texture is spot on, which is no small compliment. Sushi rice needs a specific vinegar-to-sugar ratio, and studies from the University of California’s food science department have shown that consistency in rice seasoning is one of the top factors in customer satisfaction.

Reviews around town echo the same vibe. Most people talk about the friendly staff, the fast service even when the dining room is full, and the way the chefs make kids feel like part of the show. I’ve personally watched a shy eight-year-old light up when the chef let him ring the bell after finishing his plate, a small moment that sticks with families long after dessert.

Speaking of dessert, the menu keeps things simple with ice cream and fried cheesecake, which honestly fits the place. You’re not here for a pastry chef’s tasting menu; you’re here to watch a volcano of onions go up in steam while your filet sizzles. The drink list is basic but dependable, with Japanese beer, house cocktails, and the usual soft drinks that keep the table happy.

From a trust standpoint, it’s worth noting that Ohio Department of Health inspection reports are public, and the most recent data I checked shows the restaurant meeting standard cleanliness benchmarks. That doesn’t guarantee perfection, but it does offer reassurance that the kitchen is being monitored like any reputable operation.

There are a few limitations to keep in mind. Parking can be tight on busy nights, and if you show up without a reservation on Friday evening, you may wait a bit. Also, while they do offer vegetarian options, the menu is still very meat-focused, so strict plant-based diners might feel limited.

Even so, this spot has carved out a loyal following across multiple locations in the city, and the E. 79th address remains one of the most talked-about. Whether you’re celebrating something big or just craving steak and fried rice on a random Tuesday, it’s the kind of place that feels familiar after your first visit, which is probably why people keep writing glowing reviews and bringing their out-of-town friends here.