This is it! OMG! I've been gooding to my favorite Hibatchi Grill specifically for this salad dressing when I get a craving. Now I can make it at home anytime. I gave this recipe 4 stars instead of 5 because I used sesame oil in place of the peanut oil and that gave the exact smell and flavor of the dressing I get at the restaurant As soon as I poured it in and smelled it, I knew that was it. My dressing is a little more runnier than I would have liked so I think I'll eliminate the water next time. I skipped the salt and pepper and didn't bother with mincing anything. Its not exact, but its a darn good substitute. Maybe it needs more ginger??? I'm not sure but I'll definitely be playing around with this recipe some more. I used all fresh ingredients and followed the recipe with the exception of the sesame oil and ommitting the salt and pepper. I also used rice vinegar because I couldn't find rice WINE vinegar. Thank you for posting this!

I thought this was pretty good. The rest of my family was pretty indifferent to it though. I used olive and sesame oil instead. And, I didn't mince or finely dice anyting, I just cut everything in bite size pieces for my blender and blended everything well.

It was tasty, but what I was looking for tasted simliar to this, but had a slight yogurt-ish flavor/texture. Actually, it kind of tastes more like those little yogurt drinks... Maybe I'll try adding that.

This is very close to the dressing at my favorite hibachi restaurant. The only change that I made was that I added 2 tablespoons of Miracle Whip so that it was a little creamier. I also will probably use a little less vinegar next time, maybe 1/4 cup instead.

This is spot on! I added one extra Tablespoon of sugar and strained mine, and it was the same dressing we get at our local Japanese Steak House! Thanks!

I left out the ginger and celery and it was still a big hit!

Sooooo good!! I love this dressing. For something different, tonight I took some of the dressing and whisked it with light mayo. I then tossed it with chow mein noodles(cooked, then rinsed w/ cold water), chopped cukes and baby carrots and served it chilled. I think this may be a summer staple!!

This is exactly what is served in our favorite Japanese restaurant. I make it all the time now. Really good!

This was pretty good but not quite what I was looking for.

This recipe gets four stars only because it does seem to call for quite a bit of personal tweaking based on individual taste. However, the ingredients are just what you need to achieve that special Ginger dressing found in most sushi restaurants. So, instead of tweaking batch after batch to reach your intended flavor, just keep close and coarsley chop each of the ingredients so they're readily available to toss into your blender as needed. And besides, I'm sure many of you true asian cuisine cooks know how little we ever measure ingredients!! To further explain: Ginger-(Best fresh from root or even the pickled kind--NOT powdered, it can add a bitter taste and ruin that light salmon color) Peanut Oil-(NOT olive oil NOR sesame oil. Tried both to frightening results. The peanut oil is key! It's what makes the creamy taste and texture) Celery-(only fresh, and don't be afraid of adding more--it gives the dressing that fresh, crisp taste) Onion and Garlic-(NO powdered stuff either, this is where you can add a little bit at a time to your blender it can indeed over power your dressing) Salt/Soy sauce-Use either, but I prefer Fish sauce as it doesn't ruin the color and since it's saltier it only requires a small amount) The Ketchup-(I just recommend a bit of fresh tomato--using ketchup can also add a funnyl, stale taste) The lemon juice & rice wine vinegar-(use the real stuff--it's not that expensive and both are versatile in lots of dishes) The Pepper & Sugar-(Didn't feel the nee

After many attempts with this recipe, I believe I have created the dressing identical to the one found at japanese steakhouse restaurants. It might be wise to specify to use REAL white onions, celery, ginger, garlic and chop it yourself, not powdered or bottled minced spices. I used bottled minced onions on my first attempt, however the result was far too acidic. Fresh chopped white onions did the trick. As for the ketchup, I recommend using the homemade ketchup, not heinz. Do not subtitute any ingredients for the ones listed. I achieved the best result using the suggested recipe. Some suggested using olive/sesame oil and white wine vinegar as substitutes, but doing so will stray the taste from the real japanese restaurant salad dressing we all love. Many thanks to the one who posted this recipe! It's perfect!

Although this was not like the typical Japanese restaurant's ginger dressing that I was looking for, it was still pretty good. I agree with the reviewer below me that it may just need a bit more sugar to do the trick because all of the background flavors were there. I'll still make it again...but with a little more sugar.

This recipe was a big hit! Not quite as good as my favorite Japanese restaurant, but very close. I used 1TBS of powdered ginger and 1/4 cup of the onion and used vegetable oil. I also waited to add the oil until last and poured through the top a little at a time to help emulsify it. May need to add just a little more sugar to get it like my favorite restaurant. Otherwise, a very good dressing.

This was exactly the flavor of dressing I was looking for. It matches exactly to the Japanese restaurant quality dressing I am used to. With a dressing this good, it really gives me an excuse to eat more salad.

Close, but not quite the same as at a restaurant.

Tastes exactly like the Japanese restaurants, OMG I am soooo happy!! One thng left out of the recipe that is a key factor, is that you need to chill the dressing for several hours before it is ready. I will definately make this over, and over,and over.

This dressing is fantastic! I grew up in Japan and have eaten Asian foods all of my life, and I love messing around with different salad dressings and flavors. I think this recipe is AWESOME!