Three hundred choices? Now one plate sounds wildly optimistic.
This buffet is made for changing your mind. You can start with sushi, then realize you have barely made a dent in the room.
The restaurant advertises hundreds of items across its overall selection, so the meal works better in rounds than in one overloaded attempt.
Seafood has a strong presence, and the carving station adds another direction once you are ready to switch things up.
The smartest move is probably restraint on lap one.
After that, all bets are off.
Hundreds Of Choices Keep The Buffet Moving In Different Directions
Hibachi Grill & Supreme Buffet advertises more than 350 different items overall, with more than 250 offered each day and more than 200 rotating through the weekly selection.
The buffet is not built around one narrow cuisine. Chinese dishes share space with Japanese options, American comfort food, Italian-style items, Mexican choices, seafood, salads, fruit, and desserts.
The exact lineup changes, so one visit does not have to mirror the next. Some dishes stay familiar, while rotating items give the buffet room to change across the week.
You can build a plate around rice, vegetables, and chicken, then head in a completely different direction for the next round. Another lap might be mostly seafood, while the one after that leans toward sushi or hibachi.
The size of the selection also makes it easy to keep portions small while you explore. A little of one dish leaves room to try something else without turning the first plate into the whole meal.
Groups can split up around the buffet just as easily. One person can stay close to Chinese favorites while someone else spends more time around seafood, sushi, or the grill.
Seafood Covers Far More Than One Or Two Trays
Seafood is woven through several parts of the buffet rather than appearing as a single side section.
The restaurant lists fried flounder, salmon, stuffed shrimp, coconut shrimp, fried scallops, crawfish, seabass, fried shrimp, clams, mussels, and seafood salad among its current seafood offerings.
That range gives shrimp fans several ways to start. Coconut shrimp brings a sweeter coating, fried shrimp keeps things familiar, and stuffed shrimp adds another variation. Fish choices add even more room to move around the section.
Clams and mussels appear in the broader seafood lineup, while crawfish adds another shellfish option. The exact mix can shift with the buffet rotation, so you can browse what is available that day and build from there.
A plate can stay simple with shrimp, vegetables, and rice, or you can mix a few seafood items together and save the rest of the buffet for another trip.
Seafood also connects naturally with the sushi and raw-bar sections, making it easy to keep one round focused on lighter choices before moving back toward hot dishes.
You can make seafood the center of the meal or take just a few bites before heading toward noodles, hibachi, or the carving station.
The raw bar gives the seafood side another temperature and texture, so the meal does not have to stay with fried or hot dishes from start to finish.
The Raw Bar And Sushi Bar Add A Cooler Side
The raw bar gives the buffet a colder counterpoint to the hot trays. Cocktail shrimp, mussels, and clams are part of that section, giving you a quick way to add chilled seafood without building another heavy plate.
Nearby, the sushi bar widens the selection again. The restaurant lists salmon, tuna, white tuna, mackerel, octopus, and tilapia among its sushi offerings, along with rolls such as California, Dragon, Spicy Salmon, Spicy Tuna, and Philadelphia.
That mix works well when you want a break from fried food, noodles, or heavier meats. A few pieces of sushi can sit between two hot plates without repeating the same flavors or textures.
You can keep things familiar with a California roll or move toward stronger flavors with spicy tuna, spicy salmon, mackerel, or octopus.
The sushi section also makes it easy to sample. Take a few pieces, see what catches your attention, then decide whether the next round belongs back at the sushi bar or somewhere else.
After shrimp, chicken, or noodles, a chilled plate can change the pace before you move toward hibachi or carved meats.
With both raw-bar seafood and sushi in the same room, there are several ways to take a cooler break between the heavier sections of the buffet.
The Hibachi Grill Lets You Build A Plate Your Own Way
The hibachi station gives you something the prepared buffet trays cannot: a plate built from ingredients you choose before they hit the grill.
There is no extra charge for the hibachi service. You select the ingredients you want, hand them over at the station, and the grill turns them into a hot plate before you head back to the table.
That can be as simple as choosing vegetables and one protein, or you can put together a fuller combination with several ingredients. The station gives you control over the mix without leaving the all-you-can-eat format.
It also changes the rhythm of the meal. One plate can come straight from the buffet, another can be sushi, and the next can be cooked on the hibachi grill.
Groups can head in different directions without ordering separate entrées. Someone can choose the hibachi station while another person stays with the buffet trays or sushi.
The grill becomes another stop in the same meal, giving you a hot plate built around the ingredients that caught your attention that day.
Because the hibachi is included in the buffet price, it works as another round rather than a separate add-on to the meal.
The Carving Station Brings Prime Rib And Roasted Pork Into The Mix
The carving station adds another warm option beyond the buffet trays and hibachi grill. The current lineup lists roasted pork and prime rib, both served from the self-serve carving area.
Prime rib gives the buffet a richer choice when seafood or sushi is not where you want to stay. Roasted pork adds another route, especially if you want something simple beside vegetables, potatoes, or other sides.
A slice of prime rib can sit beside vegetables, while roasted pork can work with rice or other hot sides. You can keep the plate straightforward or add a small serving of something from another section.
The carving station also gives anyone skipping sushi or shellfish another substantial option alongside the buffet’s chicken, beef, vegetables, rice, and noodles.
After several smaller tastes from around the room, carved meat can easily become the center of a later plate.
The prime rib and roasted pork sit alongside a buffet already packed with seafood, sushi, hibachi, and hot dishes, giving the meal one more direction before dessert enters the picture.
The Johnson City Location Has A Six-Day Weekly Schedule
Hibachi Grill & Supreme Buffet is open six days a week, with Tuesday set aside as the regular closed day.
The current schedule runs from 11 a.m. to 9 p.m. on Monday, Wednesday, Thursday, and Sunday. Friday and Saturday stay open a little later, from 11 a.m. to 9:30 p.m.
You will find the restaurant at 205 E Mountcastle Dr, Johnson City, TN 37601.
The Johnson City location serves both lunch and dinner, so the buffet works for an earlier meal or a later evening stop depending on the day.
The restaurant also offers a large private room for parties and business lunches, giving bigger groups a separate option when needed.
Because Tuesday is closed, that is the one day to leave off the plan. The rest of the week follows a regular schedule, with the longest evening hours on Friday and Saturday.
There is plenty of time during regular service to move through seafood, sushi, hibachi, carved meats, and dessert without trying to squeeze everything onto the first plate.
Dessert Keeps The Final Round Just As Varied
Dessert does not shrink the selection down to one or two choices. The restaurant lists cakes, cookies, puddings, Jello, apple pie, fruit, and assorted ice cream as part of the sweet side of the buffet.
The ice cream section includes multiple flavors, giving you an easy way to finish after a heavier meal. Cakes and cookies keep things familiar, while fruit offers a lighter final plate.
Apple pie adds something warmer and more traditional, while puddings and Jell-O bring in smaller portions when you only want a little sweetness.
After a few passes through the savory sections, dessert gives you another chance to change direction. Seafood, sushi, hibachi, prime rib, pork, noodles, and hot dishes can fill a plate quickly, so saving a little room makes the last round easier.
A scoop of ice cream can be enough on its own, or you can pair it with a small slice of cake or pie if there is still space.
The restaurant also advertises an ice cream buffet with several flavors, so the frozen-dessert side is more than a single tub at the end of the line.
By the end of the meal, the buffet has moved through several different styles without asking you to choose just one. Chinese dishes, seafood, sushi, hibachi, carved meats, and desserts all sit under the same roof, ready for whichever direction the next plate takes.