Cooking = art at Hayes restaurant

by Betty Wrenn Day - Posted on Apr 18, 2012 - 04:00 PM

Photo: Enjoy a salad or soup and possibly a glass of plum wine while you watch your entree being prepared right at your table along with a skillful and whimsical culinary art display by Chef Alan Vong, above. Photo by Betty Wrenn Day.

Enjoy a salad or soup and possibly a glass of plum wine while you watch your entree being prepared right at your table along with a skillful and whimsical culinary art display by Chef Alan Vong, above. Photo by Betty Wrenn Day.

Teppanyaki (teppan-yaki) is a style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan, which means iron plate, and yaki, which means grilled, broiled or pan-fried. The method of teppanyaki cooking is much more familiar to Americans by the name hibachi, although hibachi cooking is done on an open grate grill.

At the York River Crossing Shopping Center in Hayes one can find Hana Sushi Japanese Steak and Seafood Restaurant where cooking on a closed grill is at its best.

Chef Alan Vong is one of those performing chefs who can make your evening of dining such a pleasure both for your palate and personal enjoyment, watching the knife-handling, the egg-tossing and the fire volcanoes.

The restaurant is owned and operated by the Vong family. Alan learned the trade by working in other restaurants. "We came to this country to Norfolk in 1990 from Vietnam. My parents had adopted two American/Vietnamese children, one white, one black, and that’s what brought us here."