Bayou Eats | Ronin Hibachi

article by Meredith McKinnie
styling by Taylor Bennett
photography by Kelly Moore Clark

For the past 15 years, Ronin Hibachi and Steakhouse has been a staple of Asian cuisine in Monroe, Louisiana. Whether you’re craving fresh sushi, hibachi, sashimi, or any dish from Ronin’s elaborate menu, the Ronin team has you covered. Owners Dongd Lan, Ben You, and Ray You, originally from New York, came south to introduce Asian cuisine to Monroe and have been overwhelmed by the warm welcome from the community. Ronin prioritizes top-notch customer service and creates fun for everyone. Ronin has become synonymous with great food, and now in their new location, the environment suits the fare. The owners chose the old Pier 1 building, right down from the original location by Pecanland Mall. The location features expanded square footage, with one side devoted to the sushi bar and the other side featuring a full-service alcohol bar and additional hibachi tables. The division separates the riotous hibachi atmosphere from those who desire a calmer dining experience. With expanded menu items and seating capacity, a sleek and modern new design, and the same commitment to customer service, Ronin invites the public to come check out the new and improved location.

On November 30th, Ronin hosted its new grand opening. General manager Josh Newman remembers people waiting around the building to get in. Since then, patrons have marveled at the luxurious design. Where the former space required the owners to adapt their vision to an established building, they were able to build the new Ronin from the ground up. With windows wrapping the building, the natural light and high ceilings encourage diners to stretch out and relax into the unique experience. The owners chose to work with a design team out of New York. The environment lets patrons feel as if they’re dining on vacation, even while Ronin maintains its modest price points. When indulging Asian fare, people want to feel like they are in an upscale location, and the new Ronin provides that experience. 

The full-service liquor bar now offers more wine choices, draft beer, and the Asian staples of Japanese whisky and high-end tequilas. The expanded sushi bar, opposite the liquor bar, is a popular spot for diners who love to watch the sushi chefs prepare orders. Josh Newman, formerly a sushi chef at Ronin, insists the key to good sushi is good rice, made fresh daily with a unique blend of Asian spices. And while Josh knows that new patrons might be hesitant to try sushi, assuming it’s all raw, he reminds us that Ronin offers numerous cooked rolls and specialty rolls – like the Louisiana Roll to entice beginners. The Ronin sushi chefs make each roll as requested and are happy to accommodate any requests or allergies. 

When it comes to the long-beloved Ronin menu, all the old favorites are still served at the new location. The hibachi choices stayed primarily the same – everything from seafood options like calamari, shrimp, lobster, and scallops, to filet mignon and New York strip steak, chicken, and vegetables. The quintessential side dish, fried rice, comes with steak, shrimp, chicken, any combination of the three, or just plain. The children’s menu offers a little bit of luxury as well – filet mignon, New York Strip steak, Hibachi chicken, scallops, shrimp, and even lobster. For those with still-budding taste buds, mozzarella sticks and nuggets are available as well. Sushi bar appetizers include yellowtail fish, beef, tuna, salmon, or assorted combinations. New sushi bar appetizers were added to the menu, including the New Style Spicy Tuna which includes crunchy spicy tuna, fluke, and the chef’s special yuzu sauce. Other kitchen appetizers include the Crispy Calamari, which is deep fried and served with Thai chili sauce; the Crab Rangoon, which are crab and cream-cheese-stuffed wonton skins served with chili dipping sauce; and the ever-popular Gyoza (available steamed or fried) served with a dipping sauce that takes like a blend of teriyaki and soy. Asian appetizer staples such as Chicken Katsu, Japanese Spring Rolls, Edamame, and Shrimp Tempura are offered as well. Your typical American appetizers such as nuggets and mozzarella sticks are available for kids and those not yet Asian fare-curious. 

A Monroe favorite cooked roll is the Louisiana roll. Josh tends to recommend it for sushi beginners (the bait sushi, if you will). Stuffed with tempura shrimp, crunchy, asparagus, snow crab, mayo, and wrapped in soy paper, the roll is topped with fried catfish and eel sauce. Another cooked favorite is Dragon Skin which features crab, cucumber, and avocado and is topped with eel, eel sauce, and sesame seeds. A raw special roll that gets a lot of attention – and a favorite of owner Dongd Lan – is the Lady Gaga Roll. Loaded with white fish, avocado, spicy tuna, spicy salmon, white tuna, and topped with jalapenos, the roll is served with spicy sauce to intensify those bursting flavors. For those with shellfish allergies, Ronin has you covered. Classic roll options, sans shellfish, include the Escolar (white tuna), Kentucky (tempura chicken), Phill (smoked salmon), Smoked Salmon Roll, Spicy Salmon Roll, Spicy Tuna, Sweet Poe (tempura sweet potato), Tempura Catfish Roll, Crawfish Roll, and Yellowtail Roll. Ronin rolls, whether cooked or raw, exhibit their own personalities via the eccentric names, e.g., the raw Out of Control Roll, featuring tuna, avocado, mango, salmon, white fish, and eel sauce; or the cooked Sea Monster, stuffed with soft shell crab, mayo, cucumber, and topped with tempura eel, cream cheese, and eel sauce; and the cooked Sex on the Beach Roll, made with eel and avocado inside with baked kani and eel sauce on top. With over 40 roll options, you’re sure to find a style and flavor to satisfy your craving. 

For those who want something outside traditional sushi rolls, Ronin offers House Soup, Miso Soup, and Seafood Soup, and a wide array of salads featuring many of the principal ingredients in the sushi rolls. Plated dinners from the kitchen feature numerous combinations of filet mignon, chicken, calamari, scallops, lobster, New York Strip steak, tuna, salmon, hibachi chicken, or vegetarian options. All plated dinners include soup, salad, veggies, and rice. The ever-popular Shrimp Teriyaki (pictured) comes with 12 large shrimp, rice, asparagus, carrots, and is served with a generous portion of teriyaki glaze. The same teriyaki flavor is available over tuna, chicken, salmon, or beef. Desserts include fried ice cream, fried cheesecake, traditional ice cream, and the new Cheesecake Xango (deep-fried cheesecake). With all the old favorites and the expanded menu options, Ronin has also mixed up the food presentation styles to wow your eyes as well as your taste buds. 

Aside from the great-tasting fare, Ronin prides itself on its phenomenal team, headed up by General Manager Josh Newman, who first identified his love of food when he dressed as a chef in 4th grade for career day. He grew up with food as the centerpoint for family gatherings and friend activities. Food just makes interacting with people easier and more enjoyable. In 2011, Josh came to Ronin as a busser, working primarily in the back of the restaurant. Given the opportunity to try his hand as a sushi chef, Josh jumped at the chance to work in the front of the restaurant. On the sushi line, Josh fell in love with the Ronin customers, sharing stories and his passion for food with locals and out-of-towners. Josh says, “Interacting with customers is my favorite part of this job. I like educating people on food options and encouraging them to explore new flavors.” Being the face people associate with Ronin suits Josh just fine; he’s happy to be recognized. His return patrons feel like family, and he has made lifelong connections through the restaurant. It tickles Josh’s soul when an out-of-towner returns to the establishment on their next pass through town. He knows they can count on superior service, mouthwatering food, and good conversation. Likewise, Assistant Manager Ngoc Frye started at Ronin in 2022 as a server. Originally from Pennsylvania, Ngoc considers herself a “major foodie,” the type who goes on vacation to sample new restaurants as opposed to cultural sites. Having worked in customer service in the U.S. Air Force, Ngoc knew early on that food service was the life for her, and she is happy to be an integral part of the Ronin team. 

The Ronin team extends to the phenomenal Hibachi chefs, one the favorites being a man who calls himself Bruno Mars. We’ve all come to expect the theatrical antics of hibachi chefs and love sitting at the big tables with strangers for the show of food preparation. Bruno takes it to the next level, with his singing, dancing, and constant efforts to connect with his patrons. Bruno is the most requested of the Hibachi chefs and humbly accepts all his local accolades. Previously a hibachi chef in Dubai and Singapore, Bruno considers his work a blessing. He knows as long as his customers are having fun, and he’s having fun entertaining them, then he has done his part for the restaurant, its patrons, and his own well-being. 

And finally, after being a part of the Monroe community for the last 15 years, Ronin makes an effort to invest in the community and its people. The restaurant supports numerous teacher appreciation events and school fundraisers, providing gift cards for nonprofit events, hosting toy drives at Christmas and back-to-school drives. Ronin’s community pride is evident in its aptly named sushi rolls – the raw ULM Roll (lobster, mango, asparagus, spicy tuna) and the raw Monroe Roll (tempura shrimp, avocado, tuna, spicy mayo). Embedded in this community and committed to its betterment, Ronin will continue to provide the best Asian/American fare, in a sleek and modern new location, a gift that keeps on giving to the Monroe community.