HIBACHI OISHI Food Truck on Chula Vista's Broadway corridor serves teppanyaki-style plates from a stationary truck at 975 Broadway, grilling steak, shrimp, lobster tail, and filet mignon over a high-heat flattop. The truck's chef trained for twenty-three years in Benihana-style Japanese steakhouse kitchens, and the scratch-made teriyaki glaze anchors a protein-and-rice format that draws on the same Asian ingredient network as Seafood City Supermarket in Chula Vista's eastern corridor. Beyond the core hibachi plates, the menu runs to vegetable egg rolls, garlic fried rice bowls, and trio combos that stack beef, chicken, and shrimp over steamed rice with sautéed zucchini, onion, and broccoli. A private-event arm sends the portable hibachi setup to residential backyards and parties across the South Bay, a mobile-chef model that complements the late-night bar scene at Silver Dollar on the same Broadway stretch. The signature filet mignon plate sears USDA Choice tenderloin medallions on a 500°F flattop, then finishes with a house garlic-butter baste and a side of yum-yum sauce blended from mayonnaise, rice vinegar, and paprika.