Haru Asian Hibachi Restaurant
Haru Asian's culinary team crafts a cornucopia of Japanese, Chinese, and Thai cuisine, from traditional entrees such as sesame chicken to fusion dishes such as grilled Chilean sea bass with miso sauce. When they're not busy crafting Thai staples such as masaman curry and crispy red snapper, chefs prepare a wealth of meats, seafood, and veggies in tempura, teriyaki, and katsu styles. Behind the sushi bar, sushi chef Kevin Chen assembles veggie, hand, and special rolls, such as the spicy salmon and wasabi mayo of the Snow roll, which single patrons can order in bulk to build themselves a dining companion.
In the hibachi room, up to 50 guests can gather around four tables where jovial chefs grill up NY steaks, lobsters, and calamari as part of feasts that include soup, salads, and fried noodles or rice. The spacious four-section restaurant also hosts two large dining rooms and a party room, all adorned with modern decor that blends eastern and western influences. Meals are also available for takeout or catered events.