Asuka head chef Kiyoung Yi draws on 25 years of restaurant experience to combine the best from Japanese, Korean, Chinese, and Thai culinary techniques. Within the restaurant's newly renovated location in Morrisville, Yi and his chefs slice fresh sashimi behind an open sushi bar, and waiters transport specialty rolls full of tempura fish, yellowtail, and crab to sleek, polished tables. Seafood-centric entrees include grilled tuna in garlic-teriyaki sauce and coconut-breaded flounder. Afterwards, diners can linger over a specialty cocktail as they finish inscribing their tip calculations on grains of rice.
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