Our Menu and Our Specialties

Fujiyama,a locally-owned and operated family-style Japanese teppanyaki steakhouse and sushi bar, has become an Augusta tradition. Continuing a rich Japanese tradition, we use only the finest steak and seafood for grilling and premium quality fresh fish at the sushi bar. Our chefs are skilled cooks and entertainers.

We are open seven days a week, Monday through Thursday for dinner and Friday-Sunday for lunch and dinner. We feature specials every day of the week in our bar and on our menu.

The Art of Teppanyaki
Teppanyaki cooking has a 200-year history. Traditionally, meals were cooked on a small hibachi grill at home, but the practice has evolved into a highly refined and beautiful form of expression, characterized by an intricate combination of presentation and knife skills.

The first commercial restaurant opened in Japan in 1945. Originally, customers were allowed to choose from whatever fresh ingredients were available that day and have them cooked to order by their chef. The first Japanese teppanyaki steakhouse in the United States opened in 1964 and the art has been fine tuned over the years.

A fast-heating grill top, called a teppan, acts like a flat wok, quickly searing whatever meat or vegetable hits its surface.The chef/performer demonstrates artistry with a knife and throws in a few other surprises as your meal is quickly and delicately sautéed before your eyes.

The chef might juggle utensils, flip a shrimp into his shirt pocket, catch an egg in his hat, toss an egg up in the air and split it with a knife, flip shrimp pieces onto the diners' plates, or arrange onion rings into fire-shooting volcanos.

The flaming onion volcano consists of a number of slices of onion stacked to look like Mount Fuji. Oil is poured into the center through the open top, then diluted ethyl alcohol, and then the mixture is set on fire. The alcohol burns off in a few seconds, leaving a steam of unburned alcohol streaming out of the top like a smoking volcano.

The Story of Sushi

Sushi originated in the 4th Century BC as a method of preserving fish. Fish was cleaned and marinated in salt, covered with rice and pressed with stone. The natural fermentation of the rice preserved the fish. Unlike today’s sushi, the fish was eaten several weeks or months later and the rice was discarded.

Sushi, or actually zushi, in the Japanese language refers to the rice, not the fish or other toppings. In the Western world, sushi is often misunderstood to mean only clumps of rice topped with raw fish, or to refer to other raw-seafood dishes, such as sashimi.

Sushi and sashimi are two different methods of serving fresh fish. Sushi is made from vinegared rice combined with various toppings or fillings, most commonly seafood. Sushi dishes may also include meat, vegetables, mushrooms, or eggs. Sushi toppings may be raw, cooked, or marinated.

Open for Dinner Monday-Thursday, 4:30-10 p.m., Friday and Saturday until 11 p.m.
Open for Lunch Friday, Saturday and Sunday at Noon
3043 Washington Rd. Augusta, GA 30907
Call for reservations, 706-447-4959 - Fax: 706-364-4966