Stone, water and fire are among the elements that greet patrons of the new Shogun Bistro, which officially opens to the public today.

Stone and water are key in the design elements of the Asian-influenced decor, and fire can be seen on the hibachi grills and outdoor fireplace at the Campbell Lane restaurant. The new building, in front of Kroger, can hold up to 300 patrons – twice the number of its now-closed Scottsville Road location – and adds a new twist with its bistro, essentially creating two restaurants in one.

Co-owner Ronnie Salvador is no stranger to the restaurant business, having been in the industry since 1989. He opened Bowling Green’s first Shogun in 1998.

“I enjoy food and the customers, and I like a challenge,” he said of the decision to go into the restaurant business.

Salvador, who lives in Bowling Green, and St. Louis business partner Johnnie Yoon also own Shogun Express on Fairview Avenue, a Shogun in Owensboro and restaurants elsewhere.

While previous customers of Shogun are used to the hibachi grill items, they might not know about the care in which Salvador, a Micronesia native, selects his seafood for the sushi bar and other menu items. The ingredients for the restaurant are flown in hundreds of pounds at a time.

The food is selected as it would be for his own family, including his children, Myron, Amaya and Tyler, and his wife, Cynthia – which often turns out to be the case, Salvador said.

“My kids just want to eat here,” he said.

During a pre-opening party Friday, Salvador said he was disappointed that the particular mussels he wanted for a pasta dish weren’t available at the time.

The pasta is among the eclectic items, including duck, lamb and steak that are on the bistro’s menu developed by executive chief Daniel Gonzalez. The culinary school-trained chef has worked at numerous restaurants including the Bistro, the former Cellar and most recently at Aramark.

Gonzalez put in hundreds of hours experimenting and testing the menu and hopes to use it as a prototype for other restaurants that Salvador and Yoon plan on developing. The bistro and hibachi menus are completely separate, but sushi may be purchased on either side of the restaurant.

J.R. Yasuoiyamado is a front-of-the-house manager who moved from the old Shogun to the new restaurant. Yasuoiyamado is excited about the new facility.

“I think it will be good for business and good for Bowling Green,” he said.

Yasuoiyamado said customers should appreciate the new surroundings, which include a place for them to wait before being seated.

And he’s excited to work with a “young, adventurous” staff. Employment for the restaurant tripled to more than 80.

“I expect that this will be a destination meal for many customers from surrounding counties. It will be a place for special occasions,” Salvador said. “We want to be known for fast service and great food.”

The restaurant will be open from 11 a.m. to 11 p.m. each day, with happy hours from 9 p.m. to 11 p.m. featuring drink specials and half-off appetizers.

Reservations can be made for dining Monday through Thursday or for service before 6 p.m. on Fridays and Saturdays.

The new restaurant represents a $2.7 million investment including land, construction and equipment.

— For more information, call 846-2600. A website for the restaurant, htp://shogunky.com/bowlinggreen.asp, will be updated soon.