Hibachi Royal’s signature plate is built around two guest-chosen proteins, hibachi vegetables, fried rice, and salad. When hosts want a brighter seafood closer without moving into the lobster-and-filet upgrade path, the scallops-and-steak combination is the brand’s clean premium add-on plate: seared scallops for a sweet finish, steak for a hard tableside sear, and chef pacing that keeps both proteins hot on one pass.
Why scallops + steak reads as a Royal signature plate
On a standard Hibachi Royal ticket, each guest picks two proteins from the core list—chicken, steak, shrimp, vegetarian, scallops, or salmon. Scallops are already on that list, so the “premium add-on” feel comes from how the plate is composed: keep steak as the sear-forward protein, let scallops close the course, and stage vegetables and fried rice so the seafood never waits under a lid. That is different from stacking random extras; it is one composed tableside plate with a clear closer.
Hosts planning anniversary or corporate dinners often ask for this mix because it stays inside the two-protein structure while still looking like a dining-room signature. Tell the booking note you want scallops and steak as the two included proteins (or steak included plus scallops as the seafood closer) so tray prep matches the plate you expect.
How to order the premium add-on path
Hibachi Royal’s live menu treats upgrades in two ways. A substitute swaps one of the two included proteins for a higher cut such as filet (+$5) or lobster tail (+$10). A side order keeps the two included proteins and adds an extra protein (+$15 for filet or lobster; other sides typically +$10). For a scallops-and-steak signature plate, most hosts simply lock steak + scallops as the two included choices—no lobster required. If someone also wants filet tenderness, substitute filet for the basic steak cut (+$5) and keep scallops as the second protein.
That note matters for steel time. Steak wants a firm sear and a short rest. Scallops want late heat and a quick pull the moment the centers turn opaque. When both land on the same ticket, the chef builds one hot pass: rice toasted, vegetables colored, steak rested, scallops last—rather than firing every protein at once.
Chef pacing and table notes
Signature dining at Hibachi Royal is as much about pacing as protein choice. Aromatics and vegetables usually open the steel. Fried rice follows while raw trays wait. Steak goes down when the grill is ready for a hard sear; scallops are held for the finish so shellfish never sits while beef rests. If half the table wants scallops-and-steak and the other half stays on chicken and shrimp, say so when you book so zones stay clean and the table still serves 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 scallops-and-steak signature plate is one composed pass with sauces already on the table.
Pricing context (verified homepage 2026-09-17)
Pricing below is taken from the live Hibachi Royal homepage and can vary by location: $50 per adult, $25 per child under 13, and a $500 minimum for all parties. Core proteins—including steak and scallops—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 who want the scallops-and-steak signature look without lobster, the cleanest path is steak + scallops inside the two included proteins. Add a filet substitute only if you want a more tender beef finish on the same plate.
Book a Hibachi Royal scallops and steak signature plate
To reserve a Hibachi Royal signature tableside dinner with scallops and steak, call 929-568-8888, email hibachiroyal@gmail.com, or use the booking path on hibachiroyal.com. Mention “scallops and steak signature plate,” substitute vs side if any upgrades apply, headcount, and any shellfish notes in the same message so the chef can stage a true premium add-on plate.
