Rice Life is a Black-owned restaurant specializing in hibachi-style dishes such as fried rice with steak, chicken, or shrimp, sushi salad, egg rolls, and more. Founded by Chef Marcus Johnson, the concept was born from passion, resilience, and a love for high-quality, flavor-packed rice dishes.
Rice Life Menu
- Hibachi (steak, shrimp, chicken, jackfruit)
- Salads
- Egg rolls
- Potstickers
- Crab rangoon
- Edamame
- Japanese pancake
- Frittata
Meet Chef Marcus Johnson
Raised in Cincinnati, Ohio, Chef Marcus Johnson was born into a family of culinary excellence. An executive-chef mother and a grandmother who ran the community kitchen at church shaped an early love for cooking. Culinary skills were honed at Scarlet Oaks, where training under master chefs and leadership of a competitive culinary team took place. Further expertise was developed through a degree earned at Sullivan University in Louisville, one of the nation’s top culinary schools.
A professional journey began with an internship at the Palms Hotel in Las Vegas, leading to work at the renowned Jeff Ruby’s Steakhouse, where advancement to Sous Chef followed. Later, leadership and culinary artistry were showcased as Executive Chef at a senior living center in Indian Hill. When the world shifted during the COVID-19 pandemic, a pivot occurred—bringing hibachi to the streets under a tent and sparking the Rice Life movement.
The Story Behind Rice Life
When restaurants shut down, a new path emerged through outdoor cooking with only a griddle and a dream. Hibachi became the specialty, drawing crowds and transforming a simple idea into a thriving business. The name Rice Life originated from a friend’s comment to a customer: “My boy’s rice so nice, it’s giving you life!”—and the rest became history.
Why Rice Life?
- Fresh, High-Quality Ingredients – No shortcuts, just bold, unforgettable flavors.
- Teppanyaki & Hibachi with a Twist – Classic techniques, innovative flavors.
- Born from Passion, Built with Love – A story of resilience and culinary artistry.
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