Behind every plate of hibachi steak and every hand-rolled piece of nigiri at Wakatobi Japanese Grill is a chef who has spent years mastering the craft. Great Japanese food isn't just a recipe — it's timing, knife work, heat control, and an eye for presentation, all built through repetition. Here's a look at what actually goes into the food you order at our Newark and Seaside locations, and the people who make it.

The Hibachi Chefs: Equal Parts Cook and Performer

A hibachi chef has to be two things at once: a fast, precise line cook and an entertainer. Every hibachi meal at Wakatobi is cooked to order on the flat-top grill in front of you, which means the chef is managing multiple proteins, vegetables, and fried rice at different stages of doneness — while also keeping an audience engaged with knife tricks, the shrimp toss, and the signature "onion volcano." Learn more about what sets this style apart in our Hibachi vs. Teppanyaki guide.

It takes months of practice on the grill before a new hibachi chef is ready to cook for guests, and years before the showmanship feels effortless. That's why the combos on our menu, like the Wakatobi Newark and Wakatobi Seaside platters, taste consistent whether you visit on a quiet Tuesday or a packed Saturday night.

The Sushi Chefs: Precision at the Bar

Sushi is a different discipline entirely. At the sushi bar, our chefs are trained in knife technique, rice seasoning, and fish handling — the kind of skills that take years to build. Rice temperature, seasoning ratio, and the pressure used to shape nigiri all affect the final bite, which is why the same roll can taste noticeably different depending on who makes it and how much practice they've had.

Our chefs prepare everything from classic nigiri and basic rolls to more elaborate deep-fried specialty rolls and our chef's-choice Wakatobi Special Sushi platters — the Wanci, Kaledupa, Tomia, and Binongko. If you're not sure which one to order, our platter comparison guide walks through each one.

Cooking Within Halal Standards

Every chef in our kitchen also works within Halal preparation standards, which adds another layer of discipline to the job. Ingredients, sourcing, and preparation all have to meet Halal requirements without compromising on flavor or technique — see our full Halal dining guide for how that works in practice. It's part of why Wakatobi has become a go-to spot for guests who want authentic Japanese cuisine they can trust.

A Team Built on a Long Culinary Journey

Wakatobi's culinary roots trace back to founder Hattar Hattar, whose own path to the hibachi grill ran through kitchens in Tennessee, Georgia, North Carolina, Florida, and Monterey before he opened the restaurant's original Seaside location. You can read his full story, first told in Monterey County Now's interview with him, and in our piece on where the name "Wakatobi" comes from. That same hands-on, detail-driven approach is what every chef in our Newark and Seaside kitchens is trained to carry forward.

Frequently Asked Questions

How long does it take to train as a hibachi chef?

Most hibachi chefs spend months learning knife handling, timing, and tricks like the onion volcano before cooking for guests, and years refining the showmanship that makes the meal memorable.

Is the sushi at Wakatobi made fresh to order?

Yes. Nigiri, rolls, and sashimi are hand-prepared at the sushi bar throughout service rather than made in advance, which is standard practice for high-quality sushi.

Do the chefs prepare Halal and non-Halal food separately?

Wakatobi Japanese Grill is a fully Halal-certified restaurant, so every ingredient and preparation method across the entire menu follows Halal standards — there's no separate non-Halal menu to manage.

See It For Yourself

Ready to see the chefs in action? Browse the full menu or order online from either our Newark or Seaside location.