How Volcano Grille Was Born (And Almost Didn’t Survive)

From Hibachi Chef to Craft Kitchen Dreamer

By Ken K., Owner, Founder & Chef

TL;DR:

Volcano Grille was founded during the recession by two childhood friends determined to bring real hibachi to the fast-casual world. We started with zero money, big dreams, and a commitment to premium quality. Today, we’re still pushing boundaries with filet mignon, scratch-made sauces, and bold flavors you can’t get anywhere else.

🎬 From Hibachi Tables to Design Tabs

Before I ever owned a restaurant, I was a hibachi chef. I started at 19 — learned from the old-school pros at Osaka, sharpened my skills at Hikari, (both were completely owned and run by Japanese staff) and cooked under pressure at the Bellagio. Hibachi became more than just a job. It became an obsession — especially the technique behind the flames.

But that wasn’t my only obsession.

While working in kitchens, I was also knee-deep in web, graphic design, and all kinds of tech, helping brands come to life. One of those projects was for a fast-food-style hibachi concept — good people, great energy, but no real hibachi. Just fried rice on a grill and the rest out of a steam table.

I tried to help, but they were happy with how they had it..

⚡The Idea That Everyone Said Would Fail

What if you could enjoy real hibachi premium meats, fresh vegetables, and house-made sauces—served fast and reasonably priced, without waiting for a table or sitting through the same show and tired jokes you’ve seen and heard before?

Many people just couldn’t see a fast casual restaurant serving high-end meals.
Which only made me want to do it more.

I waited until the timing was right. When that first fast-hibachi concept closed, I knew it was time to act.

🔥 Enter: Volcano Grille

At the time, I was living at my childhood friend Fitz’s house a guy who was always very dependable, an amazing team player, and showed a lot of dedication in anything he got into. He believed in the idea, even when the numbers didn’t. In 2009, right in the middle of a recession, we launched Volcano Grille with basically no money, no backup plan, and nothing but trust in the vision.

The first year was brutal. The next ten weren’t much easier.

But we kept going. Fitz kept the operation grounded, handling payroll and bills and ensuring everything from maintenance to meeting organization. I was deep in the kitchen, creating sauces, inventing new dishes, and dreaming up things like the Volcanoritto, it’s a hibachi burrito that went viral and was copied all over the country (I’m still flattered, by the way).

Maybe someone, somewhere, had wrapped hibachi in a burrito before, but 13 years ago, I couldn’t find anything like it online. The idea actually came from a customer who wanted something he could carry with him. Making a burrito was the easy part. Making it taste ridiculously amazing and look just as awesome? It’s a whole different story. The first attempt was a total flop. The second one… slightly less embarrassing. But the third time? That one hit. That one went viral.

🥢 What Makes Volcano Grille Different

We’re not your average hibachi spot. Here’s why:

• ✅ Premium proteins: Real filet mignon, salmon, and even lobster
• ✅ Scratch-made sauces: We don’t do bottled shortcuts
• ✅ Real hibachi technique: Not just rice on a grill
• ✅ Custom-built plates: You choose your base, proteins, and sauces
• ✅ Fast-casual speed with chef-driven flavor

We’ve turned doubters into regulars, skeptics into fans, and fast-casual into something people crave again.

🙌 Still Standing. Still Growing.

Today, we’ve got two locations (and growing), a loyal crew, and a passionate customer base. We’ve survived recessions, a pandemic, and everything in between, not by playing it safe, but by never compromising on quality or creativity.

Volcano Grille isn’t just a restaurant.
It’s a 15+ year story of hustle, innovation, and belief.
And it’s just getting started.

🚀 Thanks for Being Part of the Journey

Whether you’ve been rocking with us since day one, or you just discovered us on social while hunting for the original hibachi burrito, welcome.

We’re glad you’re here.
Now go get some filet and spicy garlic sauce on your plate.
You deserve it.

– Ken K.
Owner, Chef, Founder of Volcano Grille