A teppanyaki style Japanese steakhouse opened Monday in Gig Harbor. Mizu is the third outpost for the local chain, which also has restaurants in Southcenter and Covington.
Its owners describe it as an upscale teppanyaki concept.
If you’re unfamiliar with the term teppanyaki, think Benihana, the restaurant known for a “dinner and a show,” where a chef cooks meats and vegetables on a flat-top grill at a station surrounded by seats.
The chef then serves the freshly grilled foods to the surrounding diners. The menu at a teppanyaki restaurant typically is pretty straightforward – meat and vegetables with the addition of different sauces to change up the flavor. You can find Mizu’s menu here.
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Typically, a teppanyaki meal is rife with kitsch. You might even have a chef flip a piece of steak into your mouth, which may annoy or delight you depending upon your tolerance for being part of the dinner spectacle. It’s more of a social experience, intended for groups and parties. You may or may not be seated with strangers, depending on how many people are in your group.
Mizu offers eight teppanyaki stations, but it also offers seating for those who don’t want the dinner-and-a-show experience. Regular seating is offered in a bar, as well as in a general seating area.
While other Mizu locations offer sushi bars, the Gig Harbor location specializes in what they call Japanese tapas, or small-plate appetizers with a Japanese fusion theme. The Gig Harbor location could not serve sushi, Mizu marketing consultant Giorgio Mihaila said, because another restaurant in the same complex already serves sushi. Per the lease, Mizu won’t serve sushi, Mihaila said. Instead, enter Japanese tapas, the menu for which is included below.
Mizu will be operated by Sun and Nan Ju, who also own a teriyaki restaurant.
Mizu Japanese Steakhouse
Where: 3116 Judson St., Gig Harbor
Hours: Lunch served 11 a.m.-2:30 p.m. daily. Dinner served 4:30 p.m.-10 p.m. Sundays-Thursdays and 4:30 p.m.-10:30 p.m. Fridays-Saturdays.
Note: The restaurant will not accept reservations for the first three months of business. Dining will be first come, first serve.