Taste of Japan
Mt. Fuji
136 White Horse Pike
Absecon, NJ
609-383-8881
by Sharon Harris-Zlotnick
After living and working in the United States since 1989, Feng Ying Lin and her husband John decided to open Mt. Fuji, their own Japanese family restaurant, last December. Feng Yin felt that by then, her children, 20-year-old Jackie and 15-year-old Chen, were old enough to help with the restaurant's operation.
The family first came to New York City in 1989 so that John could work in his friend's restaurant. In 2001, they had an opportunity in New Jersey to work in another Japanese restaurant, but they always wanted to run their own.
The entire building has been renovated to reflect the tradition and customs of Japanese culture. Everything, from the beautiful double front doors to the flooring and walls, is made of rich wood. Furnishings are usually in wood rather than glass or other materials. The entryway features a small, cascading waterfall.
In the center of the room, a light painting of a sky covers most of the ceiling to create an outdoor atmosphere. Photos and small paintings of Japanese women wearing kimonos line the walls. There are several ways to wear kimonos during different events of one's life, and the artwork depicts these phases.
The dining room is divided into three types of table settings. The hibachi tables seat 80, in both single and double-sided configurations. The double hibachis are used for private parties of 20 to 40 guests, and three to four chefs prepare a variety of hibachi dinners.
The "American tables" seat 36 to 40. The five tatami booths seat 20, and have been constructed to allow for the legs to dangle beneath the table in an open pit area. Traditional sandals and cushions provide extra comfort for diners while keeping with custom.
On the far side of the dining room is a sushi bar for seven, with Chef Tony, with 10 years experience in Tokyo, preparing fresh sushi platters.
The menu features standard Japanese cuisine including sushi and sashimi appetizers and rolls, tempura and teriyaki entrees, soups and salads, a hibachi entrée and combination platters.
Prices for the appetizers range from $3.95 to $8.95. Tempura, teriyaki and hibachi platters are priced from $10.25 to $29.95. A children's menu of four items is priced at $9.95 to $10.95.
Mt. Fuji serves a special sushi bar or hibachi lunch, priced from $7.95 to $10.95. A Bento Box meal is available for $9.50, and features several selections in a sampler.
Private parties may be reserved for a minimum of 10 guests, and all guests will be given a small party favor. Although they cannot sell liquor, Mt. Fuji offers complimentary saki to customers of legal age. As a souvenir, anyone is invited to purchase the sets of sushi plates and teapots and cups at the front counter for $15 to $40.
Mt. Fuji serves lunch from 11 a.m. to 3 p.m., Monday through Saturday. Dinner hours are Monday to Thursday, 4:30 p.m. to 10 p.m.; 4:30 p.m. to 11 p.m. on weekends and noon to 10 p.m. on Sunday.
Mt. Fuji is a BYOB, and totally non-smoking. All major credit cards and reservations are accepted. Free parking is available on an adjacent lot.
[Cook's Corner]
Hibachi Lobster and Steak
The word hibachi is based on the Japanese Hi (Fire) and Bochi (Bowl) and it involves cooking food at a high heat over an habachi grill. In restaurants this cooking method allows the chef to perform and display his culinary skills. At home hibachi cooking can be done on a stove-top grill or skillet. For this recipe Mt. Fuji uses a secret sauce that gives the dish an added flavor. You can make it as is or add some grated ginger and your favorite Asian sauce.
Ingredients:
1 lobster tail (1/2 to 1 lb.)
1 steak (small filet)
2-3 tbs. saki
1-2 tsp. butter
2-3 oz. soy sauce
To Prepare:
Pre-heat the grill over a high flame. Put butter on grill, let it melt and spread it out. Split the lobster tail down the back and dice the steak into cubes. Cook the meat and the lobster tail with the back up to your liking, well done or medium. Add soy sauce, saki and special sauce. Grill a bit more to let the sauce soak into meat and lobster.
Vegetables such as broccoli, baby corn or squash can also be cooked with this dish, added halfway through so they don't overcook.
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