At Hokkaido Asian Bistro, chefs work diligently to ensure that each meal is a feast for the eyes as well as the taste buds, preparing artistic arrangements of fresh salmon and tuna, crisp carrots and scallions, and sweet-smelling floral garnishes. The menu features savory hibachi dinners composed of filet mignon, lobster, and chicken, as well as adventurous feasts of tuna tartar, oyster shooters, and colorful hand-rolled maki. Guests line up at a sushi bar illuminated with the soft glow of blue neon lighting as they watch chefs skillfully prepare delicate morsels of sea-urchin sashimi or avocado-wrapped Dragon rolls. The bill of fare bursts at the seams with classic Japanese dishes such as teriyaki steak, as well as inventive seafood creations such as spicy shrimp served inside a halved mango, or tuna, guacamole, and tobiko arranged on flatbread and served pizza-style.
LAX on Lark specializes in two distinct cuisines. There's the Italian end of the spectrum, including options such as chicken-parmesan sliders, and then the Asian end, with choices such as chicken satay. LAX's culinary team doesn't keep these flavors separate for long. Besides classic Italian and Asian mains, cooks create their own fusion dishes, from coconut salmon and red-curry sauce tossed with linguine to pizzas crowned with chicken teriyaki and sesame seeds.The kitchen supplies such feasts until 1:30 a.m. nightly, while bartenders pour and craft myriad libations, including a lychee-flavored cocktail made with sake.
Knife skills are important to any chef, but at Mr. Fuji Sushi, where the snick-snack of sharp blades fills the air, they’re a form of theater as much as cuisine. Standing at newly installed hibachi grills, chefs swiftly slice morsels of steak and seafood, sending them soaring into the air and onto plates via a sophisticated air-traffic control system. Diners settle into padded leather seats in a sleek, tiled room enlivened by rainbow-colored lanterns, Japanese pottery, and tiny, glowing nooks in the wall as they await hot entrees such as teriyaki or specialty sushi rolls—some deep-fried, some wrapped in different papers such as white seaweed or soybean. Continuing the theme of adhering closely to Japanese culinary traditions, the restaurant frequently uses its Facebook page as a primer on dining etiquette and some of the items guests are likely to find on the menu, from pork tonkatsu cutlets to onigiri, sushi’s answer to the dumpling.
Invoking the precision of Samurai Japanese Restaurant's warrior namesake, sushi chefs slice paper-thin pieces of sashimi within the eatery's sparkling new Colonie location. Alongside pieces of fatty tuna and oyster, chefs assemble specialty rolls such as the King California and the Fire House roll, whose shrimp tempura and spicy tuna pair with rice, seaweed, and crunch. The menu also includes cooked entrees, such as yakitori-style bamboo skewers with short ribs and broccoli, as well as hibachi-style scallops and strip steak, which chefs prepare on sizzling tabletop grills.
Have a craving for Asian food, but can't decide between Thai, Chinese, and Japanese? Tomo Asian Bistro offers all three, making life a bit easier and more delicious. In between sushi-rolling sessions and gyoza-tossing contests, the chefs carefully slice fresh fish for sashimi and nigiri and artfully arrange veggies in special spring rolls. Whole fried flounder comes served in the restaurant’s special sauce and a half-boneless crispy duck gets a kick from ingredients such as garlic and chilies. Classic entrees of panang curry, general tso's chicken, and mongolian beef are also served, and can be paired with wonton soup, chicken satay, or one of everything.
The chefs at Bangkok Bistro not only prepare dishes, such as pad thai and a rainbow of curries, they also plate up roll after roll of inventive sushi creations. The Schenectady roll marries crab, spicy tuna, and baked salmon with fried onion, eel sauce, and spicy mayo, whereas the Facebook roll showcases crab, cream cheese, asparagus, and roe. Bento boxes come neatly packed with appetizers, teriyakis, and salads and platters of fried rice come spiked with ingredients such as pineapple or basil leaves.