You’ve probably driven past it on South 12th Street in Tacoma and barely looked twice. It’s tucked away in a spot where you wouldn’t exactly expect to find high-end sashimi or a flaming onion volcano, but Mandolin Sushi & Japanese Steak House is one of those local secrets that has survived through word of mouth and some seriously massive portions. Honestly, if you are looking for a sterile, corporate dining experience like you’d get at a national chain, this isn't it.
The place is a bit of a local legend for being a "best of both worlds" spot. You have the quiet, almost meditative sushi bar on one side and the chaotic, high-energy teppanyaki grills on the other. It’s loud. It’s vibrant. Sometimes it’s a little intense. But that’s exactly why people keep coming back.
The Hibachi vs. Teppanyaki Confusion
One thing that really bugs the purists—and the chefs here will be the first to tell you—is when people call their cooking "hibachi."
Technically, hibachi involves an open-grate grill with charcoal. What you are actually seeing at Mandolin Sushi & Japanese Steak House is teppanyaki. The "teppan" is the solid steel griddle. This matters because it's the flat surface that allows them to do the rice tricks and the egg tosses that would otherwise fall through a grate.
The owner, Doo Song, has leaned into this "dinner as a show" vibe. If you sit at the grill, be prepared to catch food in your mouth. It's almost a rite of passage. If you miss the shrimp or the scrambled egg, the chefs might give you a hard time, but you’ll still get a plate piled high with food.
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What to Actually Order (And What to Skip)
Most people walk in and immediately go for the steak and shrimp hibachi. It’s a safe bet. The steak is surprisingly tender—some regulars claim it "melts in your mouth"—and the portion sizes are borderline aggressive. You aren't leaving here hungry.
However, if you want to eat like a regular, you need to look at the sushi menu. Specifically, look for the salmon belly. It’s a delicacy that most neighborhood sushi spots don't carry because it’s fatty and has a shorter shelf life, but at Mandolin, it's a staple.
- The Pretty Woman Roll: This is one of their most popular items for a reason. It combines shrimp tempura and spicy tuna with a topping of fresh tuna and masago. It’s a texture powerhouse.
- House Fried Rice: This isn't just a side dish. It’s loaded with chicken, shrimp, and beef. Honestly, for about $26, it’s enough to feed two people for lunch the next day.
- God Father Roll: If you want to go big, this one has spicy krab, avocado, and lobster tail topped with smoked salmon and jalapeño.
Recent diners have noted some changes in the menu, though. Some of the old-school bento box configurations have been streamlined, and there have been reports that the tempura batter has shifted from a light traditional style to something a bit more like a panko-crusted katsu. It’s still good, but it's different.
Dealing with the Atmosphere
Let’s be real: this place can get loud. If you’re on a first date and trying to have a deep, soul-searching conversation, do not sit at the teppanyaki grills. The clanging spatulas and the "birthday song" rituals are constant.
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For a quieter vibe, stick to the sushi bar or the casual dining area. The restaurant recently expanded to handle the weekend rush, but even then, Saturday nights can be a bit of a squeeze.
One thing that sets Mandolin Sushi & Japanese Steak House apart in the Tacoma food scene is how they handle dietary restrictions. They are surprisingly "glutten-free friendly" for a place that serves so much soy sauce. They actually offer Tamari (the wheat-free alternative) if you ask, which is a huge win for the Celiac crowd.
The Local Ownership Factor
In a world where every Japanese steakhouse feels like a Benihana clone, Mandolin is distinctly Asian-owned and local. Doo Song has kept the place feeling like a neighborhood haunt rather than a tourist trap.
There was some chatter online recently about potential ownership or management shifts because some long-time fans noticed the menu shrinking. It’s true that they’ve cut back on some of the more obscure items to focus on what they do best: the high-volume favorites.
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Is it perfect? No. Sometimes the miso soup can be a bit thin, and the parking lot is a total nightmare when the restaurant is full. But the service is fast, and the fish is consistently fresh.
Quick Tips for Your Visit:
- Reservations are mandatory on Friday and Saturday if you want a grill seat. Don't just walk in and expect a spot.
- Check the lunch specials. You can get a chicken teppanyaki lunch with soup and salad for a fraction of the dinner price.
- The "Coke" Secret: The chefs have a long-running joke about Coca-Cola being the secret ingredient in their sauce. It’s almost certainly soy-based, but just play along. It's part of the fun.
If you’re heading there soon, try to snag a seat with a chef who has a sense of humor. The experience is half about the calories and half about the entertainment.
Actionable Next Steps:
- Check the current hours before you go, as they typically open for a split shift (lunch and dinner) on weekdays but stay open all day on weekends.
- If you're ordering takeout, use their direct site or a major app, but be aware that the "show" elements of the teppanyaki don't translate to a plastic container—stick to the sushi rolls for the best home experience.