**Scroll Down for GBNightLife Review of Timsan's Green Bay**
Timsan's Japanese Steak House is proud to present Hibachi style dining right in the heart of Green Bay, Wisconsin. They feature steaks, seafood, fish and chicken. American food, Japanese style, prepared at your table.
By Patricia Summerfield January 15, 2010 My husband and I went to dine at Timsan's Japanese Steakhouse for some Hibachi style cuisine; it is located on the East side of Green Bay. The Hibachi is a Japanese grill with a method of cooking your food in a quick and entertaining fashion in front of you. The chef's are all professionally trained since it is quite an artful presentation for everyone's enjoyment. As you walk in there is a large curved bar and the register/ hostess area is located by the front door. The dining area opens next to the bar and is surrounded by large picture windows with views of a busy main street and a side street. The large stainless steel grills were immaculate and held seating for groups of eight or more people. The grills are situated on raised wooden flooring with black padded chairs. The walls in the dining area are adorned with Japanese decor and each place setting is set with blue colored cloth napkins with wooden chopsticks that are artfully folded inside. There was soothing oriental music playing in the background but unfortunately the bartender working this evening was watching the Paula Deen cooking show with the volume turned up so high that I could write down the recipe if I chose to. The waitress was polite and friendly and inquired if we would like a beverage we decided to try sake since neither of us has ever tasted it before. The server explained to us that there is cold sake or warm sake and that the traditional is warm. We ordered the half carafe of the warm sake for $4.75, it was brought out in a small oriental designed carafe with two tiny cups and she suggested keeping the wine warm by leaving it on the edge of the warm grill. The wine was clear in color with a taste of warm strong alcohol, nice to just slowly sip on to warm you up.
We then ordered a combination dinner for two for $36.95 which included shrimp, chicken, and steak. Several items are included with the meal: a cup of beef broth, a small side salad, an appetizer of zucchini and onions with rice, mushroom and bean sprouts alongside the main course, and hot tea and vanilla ice cream at the end of the meal. Timsan's was beginning to fill with more patrons so thankfully the bartender turned down the volume on the TV. Our soup was brought out first in oriental designed small plastic bowls. The beef broth was light with a salty flavor with tiny pieces of green onion and fresh mushrooms floating on top. For our next course out came our salads; we had a choice of ginger dressing or ranch I chose ranch, it consisted of iceberg lettuce with some shredded carrots and red cabbage, it was uninspiring. Then our chef Nick came out with a cart loaded with fresh food and cooking supplies. He was very nice and personal and kept up a nice conversation throughout the meal. He started slicing and flipping with quick precision, the food giving off aromatic smells. He then tossed the shrimp tails into the top of his tall chef's hat and one last one in his front pocket, then came the flashy part building a volcano out of raw onion slices he squirted some cooking oil inside the stacked onions and lit it on fire, after the fire went out it started steaming strong just like a volcano what fun! All the grilled vegetables, meats, and shrimp were grilled deliciously with oil, butter some sesame seeds, and soy sauce; everything tasted scrumptious, tender with a lot of flavor. We were given two different sauces for dipping, a mustard sauce for a little heat and a ginger sauce; they were a nice accompaniment for the meal. Then Nick drummed out a tune with his large wooden salt and pepper shakers which made our dining experience very festive. All the portions for the meal were more than adequate and at the end of the meal we were offered the choice of vanilla ice cream or orange sherbet, the server then brought out our sherbet but we were never offered or brought our hot tea. Other than missing out on our hot tea we had a truly delightful and delectable fun dinner at Timsan's.
By Patricia Summerfield
Japanese decor and each place setting is set with blue colored cloth napkins with wooden chopsticks that are artfully folded inside. There was soothing oriental music playing in the background but unfortunately the bartender working this evening was watching the Paula Deen cooking show with the volume turned up so high that I could write down the recipe if I chose to. The waitress was polite and friendly and inquired if we would like a beverage we decided to try sake since neither of us has ever tasted it before. The server explained to us that there is cold sake or warm sake and that the traditional is warm. We ordered the half carafe of the warm sake for $4.75, it was brought out in a small oriental designed carafe with two tiny cups and she suggested keeping the wine warm by leaving it on the edge of the warm grill. The wine was clear in color with a taste of warm strong alcohol, nice to just slowly sip on to warm you up.
We then ordered a combination dinner for two for $36.95 which included shrimp, chicken, and steak. Several items are included with the meal: a cup of beef broth, a small side salad, an appetizer of zucchini and onions with rice, mushroom and bean sprouts alongside the main course, and hot tea and vanilla ice cream at the end of the meal. Timsan's was beginning to fill with more patrons so thankfully the bartender turned down the volume on the TV. Our soup was brought out first in oriental designed small plastic bowls. The beef broth was light with a salty flavor with tiny pieces of green onion and fresh mushrooms floating on top. For our next course out came our salads; we had a choice of ginger dressing or ranch I chose ranch, it consisted of iceberg lettuce with some shredded carrots and red cabbage, it was uninspiring. Then our chef Nick came out with a cart loaded with fresh food and cooking supplies. He was very nice and personal and kept up a nice conversation throughout the meal. He started slicing and flipping with quick precision, the food giving off aromatic smells. He then tossed the shrimp tails into the top of his tall chef's hat and one last one in his front pocket, then came the flashy part building a volcano out of raw onion slices he squirted some cooking oil inside the stacked onions and lit it on fire, after the fire went out it started steaming strong just like a volcano what fun! 
All the grilled vegetables, meats, and shrimp were grilled deliciously with oil, butter some sesame seeds, and soy sauce; everything tasted scrumptious, tender with a lot of flavor. We were given two different sauces for dipping, a mustard sauce for a little heat and a ginger sauce; they were a nice accompaniment for the meal. Then Nick drummed out a tune with his large wooden salt and pepper shakers which made our dining experience very festive. All the portions for the meal were more than adequate and at the end of the meal we were offered the choice of vanilla ice cream or orange sherbet, the server then brought out our sherbet but we were never offered or brought our hot tea. Other than missing out on our hot tea we had a truly delightful and delectable fun dinner at Timsan's.