A Hibachi Royal dinner is sold as a composed tableside plate, not a random stack of proteins. Guests start with two proteins of their choice, hibachi vegetables, fried rice, and salad—then the lobster tail and filet mignon upgrades turn that ticket into the brand’s signature dining look. If you are planning a celebration plate, it helps to know what those upgrades change on the steel, how substitute pricing differs from a side order, and how the chef paces both premium items so neither one sits cold.
What the lobster and filet upgrades actually change on the plate
On a standard Hibachi Royal ticket, each guest chooses two proteins from the core list—chicken, steak, shrimp, vegetarian, scallops, or salmon. That already builds a full plate with vegetables and fried rice. The lobster-and-filet upgrade is how hosts push the same course into signature territory: filet mignon brings a tighter, more tender beef finish than a basic steak cut, and lobster tail adds a butterflied closer that guests associate with a teppanyaki dining-room plate.
That pairing matters for plating, not just for the menu card. Filet wants a clean sear and a short rest. Lobster wants late heat, a quick baste, and a pull the moment the meat turns opaque. When both land on the same ticket, the chef is building one composed plate—hot rice, colored vegetables, rested filet, lobster last—rather than firing every protein at once and hoping the show covers uneven timing.
How to build the plate: substitute vs side order
Hibachi Royal’s live menu treats upgrades in two ways, and the difference shows up on the plate. A substitute swaps one of the guest’s two included proteins for filet (+$5) or lobster tail (+$10). A side order keeps the two included proteins and adds filet or lobster as an extra (+$15 each). Hosts who want the classic “surf and turf” signature look usually either substitute both premium items into the two-protein slots, or keep a favorite included protein (shrimp or scallops) and add one premium side.
Tell the booking note which path you want before the chef loads trays. A substitute ticket keeps portions aligned with the standard course rhythm. A side-order ticket means more steel time and a wider plate, so the chef needs that note to stage trays and sauces. Either path still includes salad, hibachi vegetables, and fried rice—the upgrades ride on top of that Royal base, they do not replace it.
Chef pacing when both premium proteins are on the ticket
Signature dining at Hibachi Royal is as much about pacing as it is about the cut. Vegetables and aromatics usually open the steel so the grill is seasoned and guests have something to watch. Fried rice follows while proteins wait in raw trays. Filet goes down when the steel is ready for a hard sear; lobster tails are split and held for the finish so shellfish never waits under a lid while beef rests.
If half the table wants lobster-and-filet and the other half stays on chicken and shrimp, say so when you book. The chef can keep zones clean, stagger the premium closer, and still serve the table together. Allergy or shellfish skips belong in the same message—Royal service can isolate a zone without turning the course into a buffet line. The goal of a signature tableside plate is one hot pass: sauces already on the table, rice toasted, filet rested, lobster plated last.
Pricing context for a Royal lobster and filet upgrade
Pricing below is taken from the live Hibachi Royal homepage (verified 2026-09-10) and can vary by location: $50 per adult, $25 per child under 13, and a $500 minimum for all parties. Core proteins are included in the two-choice ticket. Filet mignon is +$5 as a substitute or +$15 as a side; lobster tail is +$10 as a substitute or +$15 as a side. Noodles are listed as a +$4 side; other sides are typically +$10.
For hosts building a signature plate, the substitute path is usually the cleaner way to land lobster and filet inside the two-protein structure. The side path is better when someone already wants shrimp or scallops plus a premium closer. Either way, confirm headcount, protein mix, and upgrade path in one booking note so tray prep matches the plate you want on the table.
Book a Hibachi Royal signature lobster and filet plate
To reserve a Hibachi Royal signature tableside dinner with lobster and filet upgrades, call 929-568-8888, email hibachiroyal@gmail.com, or use the booking path on hibachiroyal.com. Mention “lobster and filet upgrade,” substitute vs side, headcount, and any shellfish notes in the same message so the chef can stage a true signature plate—not a last-minute add-on.
