content: I've been eating teppan style cooking on special occasions since around 1980 when Benihana was the only player in town..so I've had a few. Musashi wasn't busy on a week night and there was only 2 tables the whole time we were there so there was a little lack of atmosphere you find in busier places. The whole experience depends on the chef you get. Over the years I've had drunk chefs, chefs that were maybe the first day on the job but for the most part I've had skillful chefs. Our chef admitted up front he was enjoying his day off with some drinks and someone didn't show for work so he was called in. I've been in his boat so could understand. It showed in his juggling with the spatula and fork and when it got to the egg toss it wasn't so good. There were a lot of things lacking like tossing stuff and catching it in his hat or tossing food so you try to catch it in your mouth. I think we got the \"" I shouldn't really be here cooking for you guys\"" show. I ordered a bottle of chilled sake and it showed up in a ceramic sake flask. I've never seen that before. My son worked in a sushi restaurant and any sake showing up in a ceramic flask is the really cheap stuff. The food itself was O.K, perhaps a little overcooked and $3.50 for fried rice which had little else in it a bit overpriced. Musashi does give you extra sauces, chili paste and schriaca if you like spicy and he did make a garlic butter sauce but the presentation was lacking as he only got part of the sauce in the containers. The adult part of the show where he slaps rice into a penis shaped mold was a bit tacky. We were entertaining guests from a small town in the U.K so they probably never noticed it was sub par. Think we're going to stick with Toyko Waco in Los Angeles.