Tiki Teriyaki & Hot Subs — Restaurant in Parma

Review of the Chicken, Steak, and Shrimp Bowl

I recently had the opportunity to savor the Chicken, Steak, and Shrimp Bowl, and I am still raving about it! This dish is an absolute winner, brimming with flavor and showcasing an impressive grill char that takes it to another level.

Flavor Explosion: Right from the first bite, I was greeted by an explosion of flavors that danced on my palate. The chicken was perfectly grilled and seasoned, tender and juicy. The steak was thinly sliced, cooked to a flawless medium with a robust, savory taste that left me wanting more. And let's not forget the huge shrimp—plump and succulent, they brought an ocean-fresh sweetness that was beautifully complemented by a light char.

Expert Grill Char: What truly sets this bowl apart is the exceptional grill char! Each protein was grilled to perfection, achieving that coveted charred exterior that adds so much character. The grill marks were not just for show; they imparted a subtle smokiness that enhanced the overall flavor profile. It’s evident that great care was taken in preparing each element, as the char provided an inviting contrast to the tenderness of the meats.

Visual Appeal and Freshness: The presentation of the bowl was equally impressive. It was filled with colorful, fresh ingredients that not only looked appetizing but also contributed to a well-balanced meal.

In conclusion, the Chicken, Steak, and Shrimp Bowl is a must-try for anyone who appreciates bold flavors and high-quality cooking. With its exceptional flavor harmony and expert grill char, this dish is a winning combination that will satisfy any craving. I highly recommend indulging in this culinary delight; it’s a meal that truly leaves a...

Tiki Teriyaki is a fantastic place to eat. The food tastes good and is always prepared fresh. One of the two owners are usually present at most times, and they're both very nice people, always very conversational and accomodating.

As a local business owner myself, I have one area of constructive criticism for the business owner(s). I am talking directly to the business owners from this point forward:

Upon reading some of your review responses, a sour taste was left in my mouth on just how downright disrespectful you appear to be towards individuals who left one star reviews; regardless of who's right or wrong. A business owner should NEVER retaliate as emotionally as I see on your reviews. These responses come of as (very) childish, and it gives the impression that you (the owners) are incapable of taking any accountability. While you may be right in what you're saying, bringing yourself to that extreme and belittling some of these reviewers just makes you look bad.

It doesn't matter how good your food is, responding like THAT will kill your business in the long run. Let people leave bad reviews- Its simply a chance for you to get better. If people are complaining of long wait times, maybe address that issue and attempt to improve it rather than argue it with them. Customers are the ones funding your business, its your job to listen to their critiques so YOU can continually improve YOUR restaurant. I would suggest re-writing some of your responses, because you will lose business because of this.

Just some friendly advice. I love this place and hope it continues...

Initially, when I walked in and looked at the menu my first thought was it was expensive at almost $20 for the teriyaki. Since I was already there and the two gentlemen behind the counter were nice, I didn't want to be a schmuck and walk out. I ordered the chicken and shrimp teriyaki for me and the steak and chicken for my wife to go (more on that in a minute). When I got home and we started eating, it was fantastic. Probably one of the best teriyaki dinners I have had. I was very hungry and could only eat half of the portion provided. I'm a big dude, so portions are definitely large and a single order could feed two. You certainly get you money's worth.

This is definitely a take out place which is fine as long as you plan ahead. There was one table inside. There is no A/C and these guys are cooking over a hot grill. They had fans but on this hot June day it was probably close to a hundred degrees inside. Tip well for these guys since I can't imagine working over a hot grill on a hot summer day as they do. Finally, there are two tables outside, but the shade is limited and provides no shelter if it is raining.

I will be back to try the...