For the past 3 years I have worked restaurants on off, every place I have worked has been pretty much the same except this new Chinese restaurant. This place is really neat seeing that the restaurant is split into two different sections divided by a wall. On one side we have you standard sushi restaurant, on this side I perform your typical "table hopping" 5 min of magic while they wait for their food to arrive. However on the other side of the wall is the restaurants Hibachi experience. This family owned establishment only has one Hibachi chef, and 3 double sets of grills. It is often a group of guests are waiting for the chef to finish his order at one grill which is prime time for me to entertain. I literally walk over, put a close up pad on the grill and I have time to do a solid 15-20 min close up show, not just a routine. So far this has been fantastic. All the guests thoroughly enjoy the show, when I am done; I pack up my stuff, turn the grill on to warm up, and then the chef comes entertains via his style.

I like this because it is like a double whammy, I practice my standard strolling set, and at the same time I can practice my formal close up material. Work on deck switches, gypsy thread, Coin Matrix, I was able to improv a cups and balls routine with 3 cups from the bar, some green olives and Limes as final loads.

The thing is people who go to a hibachi grill go for the entertainment, are perfect candidates for what we do as magicians.

Ya... that sounds perfect! Ideal place for a close up magician.
The spectators are seated in the perfect spots to be able to see everything clearly.

Yes. I worked a few of them when I was in Birmingham. They are a lot of fun.

I've always thought that they would be a great place for shows while people wait. However, I thought that the heat from the grill would linger and melt the close up pad, glad to know that's not the case.

Does anyone have a problem (sanitation wise) with you performing on a surface that food is cooked on? I'm aware they get hot and probably kill any bacteria, just wondering what people's perspectives are.

The pad I use is a production pad, it has a wooden base, and rubber feet, I lay down 2 layers of cloth napkins on the grill, and then my close up pad.

Sounds like the perfect gig.


I'd suggest having a talk with the owner: neither sushi nor an hibachi are Chinese. He may need to change his advertising a skosh.

;)

Calling the place a Chinese restaurant is just the stereotypical arrogant and ignorant American in me lol. The owners and most of the staff are Chinese and speak it, however the name of the restaurant is Toyko sushi and steakhouse.

That place sounds like a great gig Andy, Hope it works out for a long while!

Don't feel that way Andy, just call it the Chinese place. Im sure they don't feel bad about being Chinese but calling it Tokyo sushi.

Good Point...btw I love your new promo shots!

Sounds like a great gig