Shogi specializes in the Mongolian stir-fry style of cooking on a hibachi. The concept is straightforward but does take a little getting used to. The first thing you do is choose your starch from a list including rice — white, brown or fried — noodles and, strangely, even tortillas. Then you approach the buffet line and place as many vegetables as will fit into one of the bowls that are handed to you. Next you choose the protein such as beef, chicken or seafood, which you place in a smaller bowl. You then add your sauce — at least 12 are available, along with additional seasonings — before turning your platter over to the chef to cook for you.