If you’ve lived in Eastern New Mexico for more than a week, you know the drill. It’s Saturday night in Clovis. You’re hungry. Not just "grab a burger" hungry, but the kind of hungry that requires a show, a massive pile of fried rice, and maybe a little bit of fire. That’s where Shogun Steakhouse Clovis NM comes into the picture. It’s located right on North Prince Street, nestled in that busy corridor where most of the town's dining action happens. Honestly, it’s one of those places that has become a local institution, even if it’s tucked away in a shopping center next to a Hobby Lobby.
People don't just go there for the food. They go for the vibe. It's loud. It's smoky from the grills. There is usually a birthday song happening somewhere in the background. It’s a sensory overload in the best way possible.
What Actually Happens at the Hibachi Table
Let’s get real about the experience. You walk in, past the koi pond—which kids are always obsessed with—and you’re usually greeted by a fairly busy lobby. If you didn't call ahead, you're probably waiting. That’s just the reality of a popular spot in a town where dining options are somewhat finite. Once you’re seated at the hibachi grill, the dynamic changes. You aren't just a customer; you're part of a communal table with six or seven strangers who are all about to watch a chef flip a shrimp tail into his hat.
The "onion volcano" is a trope, sure. We’ve all seen it. But there is something strangely satisfying about watching the chef stack onion rings, pour in some vodka or clear spirit, and light it up. The heat hits your face, the smell of searing soy sauce fills the air, and suddenly that $25–$35 price point feels a lot more reasonable.
The menu at Shogun Steakhouse Clovis NM is pretty standard for a Japanese steakhouse, but they do the basics well. You have your choice of proteins: steak, chicken, shrimp, scallops, or lobster. Most regulars will tell you to go for the "Land and Sea" combos. The steak is usually a New York strip or filet mignon, and they actually listen when you ask for medium-rare. A lot of places overcook the meat because they’re rushing to get through the show, but the chefs here tend to have a better handle on timing.
The Secret is in the Yum Yum Sauce
Can we talk about the sauce for a second? It’s officially called "shrimp sauce" or "white sauce," but everyone knows it as Yum Yum sauce. It is creamy, slightly sweet, and arguably the reason 50% of the people are there. You see people drenching their fried rice in it. You see people dipping their hibachi vegetables in it. It’s basically liquid gold in Clovis.
The fried rice itself is a masterclass in salt and butter. They toss in the egg, the veggies, and a generous amount of soy sauce, scraping the grill with those metal spatulas in a rhythmic clacking that sounds like a percussion performance. If you’re watching your calories, this isn't the place for you. It’s indulgent. It’s heavy. It’s exactly what you want when you’re celebrating a promotion at Cannon Air Force Base or a high school graduation.
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Beyond the Grill: The Sushi Side
While the hibachi gets all the glory, the sushi bar at Shogun Steakhouse Clovis NM is the quiet overachiever of the establishment. It’s a different atmosphere—slower, more focused. If you aren't in the mood for the "clack-clack-clack" of the spatulas, sitting at the sushi bar is the move.
The roll list is extensive. You have your traditional California rolls and Spicy Tuna, but they also lean into the "fusion" side of things with rolls that are deep-fried or topped with spicy mayo and eel sauce. For a landlocked town in the high plains of New Mexico, the fish is surprisingly fresh. They get regular shipments to maintain quality, which is vital when you're 500 miles from the nearest ocean.
One thing people often overlook is the Chirashi bowl. It’s basically a literal bed of seasoned rice topped with a variety of sashimi. It’s a cleaner way to eat here if you want to avoid the butter-heavy hibachi side. But let’s be honest: most people are here for the rolls with names like the "Godzilla Roll" or the "Rainbow Roll."
Why the Location Matters
Clovis is a unique town. It’s a mix of long-time agricultural families and a rotating population of military members from Cannon AFB. This creates a weirdly diverse dining crowd. At one table, you’ll have a ranching family in Wranglers and boots, and at the next, a group of young airmen celebrating a weekend off.
Shogun Steakhouse Clovis NM manages to bridge that gap. It’s fancy enough for a "fancy" date night but casual enough that you don't feel weird wearing a ball cap. It’s one of the few places in town that feels like an "event."
The service is generally fast, though it can get a bit frantic during the Friday night rush. The servers are juggling drinks for multiple hibachi tables, and the chefs are on a tight rotation. If you go on a Tuesday, it’s a much more chill experience. You can actually hear yourself think, and the chef might spend a little more time doing extra tricks with the eggs.
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Understanding the Cost
Let’s talk money. Is it cheap? No. For a family of four, you’re easily looking at $120 to $150 once you add in drinks and a tip. But you have to factor in that you’re paying for dinner and a movie, essentially. The portions are massive. Almost everyone walks out with a white Styrofoam box filled with leftover rice and steak that will be lunch the next day.
- Lunch Specials: If you want the Shogun experience without the Shogun price tag, go during lunch. They have smaller portions and lower prices, usually ranging from $12 to $18.
- The Early Bird: Getting there before 5:00 PM on weekdays can sometimes save you from the massive wait times.
- Takeout: You can order the hibachi to-go, but you lose the "show" and the rice tends to steam in the box. It’s better to eat it fresh off the grill.
Common Misconceptions About Hibachi
A lot of people think hibachi and teppanyaki are the same thing. Technically, what you’re eating at Shogun is teppanyaki—cooking on an iron griddle. Hibachi actually refers to a small, portable grill with a grate. But in the U.S., we just call it all hibachi.
Another misconception is that the food is "authentic" Japanese. It’s not. It’s Japanese-American fusion designed for big flavors and big crowds. And that’s okay. Nobody goes to a steakhouse in Clovis expecting a quiet, minimalist Zen experience. They want ginger salad with that weirdly addictive orange dressing and a mountain of noodles.
The Local Impact
Shogun has survived several waves of new restaurants opening in Clovis. When the big chains come to town, the local spots sometimes suffer. But Shogun has staying power because it fills a specific niche: the "celebration" niche.
If you ask a local where they want to go for their birthday, Shogun is usually in the top three. It’s reliable. You know exactly what the soup is going to taste like (that clear onion broth that is somehow better than it looks). You know exactly how the ginger sauce will taste with the shrimp. There is a comfort in that consistency.
Insider Tips for a Better Experience
If you’re planning a visit, here are a few things to keep in mind to make it smoother:
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- Reservations are Key: Even if it's a weeknight, call. It saves you from sitting in the cramped lobby for 45 minutes.
- Split a Plate: If you aren't a big eater, ask about the sharing fee. Some places allow you to share a meal for a small extra charge, which gives you an extra soup and salad.
- The Bar: If the wait is long, the bar area is usually a bit faster for drinks and appetizers.
- Special Requests: If it’s a birthday, tell them. They do a whole routine with a gong and a song that is either delightful or embarrassing, depending on your personality.
What to Order if You’re Overwhelmed
If it's your first time and the menu looks like a novel, keep it simple.
The Shogun Special is usually the safest bet. It typically involves a combination of steak, chicken, and shrimp. It gives you a taste of everything the grill can do. For sushi lovers, the Clovis Roll (if they have it on the specials) or any roll involving tempura shrimp is usually a crowd-pleaser.
The drinks menu is also worth a look. They have a variety of sakes, both hot and cold, and some "exotic" cocktails that are very sweet but fit the festive mood. The Mai Tai or the Scorpion Bowl are classics for a reason—they're strong and come in fun glasses.
Practical Steps for Your Visit
Ready to head out? Here is the move.
First, check their current hours. Like many restaurants in the post-2020 era, staffing can occasionally affect mid-day hours or closing times. Second, make sure your whole party is there. Hibachi places generally won't seat you until everyone in your group has arrived, because they need to fill every seat at the table to keep the flow moving.
Finally, bring your appetite. This isn't a "light snack" kind of place. You are going to consume a significant amount of butter and soy sauce, and you’re going to love it.
Actionable Next Steps:
- Call for a reservation: Reach out at least 24 hours in advance for weekend dining.
- Check the daily specials: They often have unique sushi rolls not found on the main menu.
- Plan for leftovers: Bring a bag or clear space in your fridge; the portions are notoriously large.