For Hawaiian-Japanese plate lunches on Chula Vista's Third Avenue, L & D Teriyaki Express builds every combo around teriyaki-glazed proteins, panko-breaded katsu, and creamy macaroni salad at 1366 3rd Ave. The counter's chicken katsu, BBQ beef, and teriyaki chicken plates arrive on beds of steamed rice with mixed vegetables or macaroni salad, a plate-lunch formula that joins the Italian fare at nearby Filippi's Pizza Grotto in Chula Vista's Third Avenue Village dining lineup. Hawaiian BBQ combinations expand the protein range with double-plate formats pairing fried shrimp, fish, or katsu in a single tray. Lo mein noodles stir-fried with sliced cabbage and carrots provide a noodle-based alternative to the rice-centric plates. The teriyaki glaze applied to chicken thighs and thin-sliced beef follows a soy-mirin-sugar reduction technique shared across Hawaiian-Japanese grill kitchens, a charred-protein approach that resonates with the tableside grilling at Manna BBQ. The chicken katsu undergoes a two-stage breading process — flour dredge followed by Japanese panko coating — before deep-frying to produce the shatter-crisp shell that distinguishes katsu from standard breaded cutlets.