The newest restaurant at The Junction in Ogden provides dinner and a show.

Skilled teppanyaki chefs bring smiles to the faces of diners as they prepare meals on table-side grills. Jokes, swift movements, flames and feats of balance are all part of the entertainment.

Owner Eugene Yu has been in the restaurant business for more than four decades. His family is associated with multiple eateries in the community. He owned Maple Garden for 32 years before selling it in 2013, and he currently owns Maple Express.

Tokyo Station is his newest enterprise and the fulfillment of a longtime dream.

“He has been doing Chinese food for over 40 years. He has always wanted to do a Japanese restaurant,” general manager Speed Chen said.

Chen has opened and sold several Japanese restaurants over the past 10 years. He is also an experienced sushi chef.

“I work in the kitchen. I do everything – whatever is needed,” the manager said.

After working with Yu for two years to find the right location, Chen provided the recipes to create the menu and hired chefs to staff the restaurant. They opened the doors in November of 2014.

The interior and exterior of the restaurant set the mood. A bamboo garden grows just inside the entrance and enormous kanji characters denoting “Tokyo Station” are displayed prominently above the hostess counter.

In the dining room, as many as 10 people are seated at each table with grills in the centers.

“The food is prepared in front of your eyes,” Chen said. “It is great entertainment. It is great for all kinds of occasions.”

Diners ordering from the teppanyaki menu receive onion soup, fresh salad and seasonal vegetables with the main dish. Some popular entrees include filet mignon ($26), sukiyaki beef ($20), chicken and shrimp ($21), or vegetables only ($12).

The menu also includes sushi rolls such as the Tokyo ($13.50), made with tempura shrimp, cucumber, avocado, tuna and spicy mayo so it has crunch and a kick of heat; the Vegas ($10) is made with salmon, avocado, cream cheese, tempura, spicy mayo and eel sauce; the Kamikaze ($10) has crab salad, avocado, salmon and shrimp tempura; and, the Ichiban ($13.50) includes shrimp tempura, crab, cucumber, tuna, eel, spicy mayo and scallions.

“We have a large selection and the chef can make custom rolls however you like,” Chen said.

He believes customers enjoy the food because all of the sauces and salad dressings are made in-house and seasonal vegetables are used.

“The food is top quality. It is always fresh,” he said.

Diners can choose to sit at regular tables without grills or in private rooms. The tapa menu includes small dishes for sharing such as teriyaki chicken ($4.50), tempura vegetables ($4.95), garlic edemame ($4.25) and tonkatsu ($4.95) — traditional Japanese pork tenderloin breaded and fried.

TOKYO STATION

• ADDRESS: 2259 Washington Blvd., Ogden
• PHONE: 801-627-8288 or 801-627-8855
• HOURS: 4-10 p.m. Monday-Saturday, 4–9 p.m. Sunday