At Chin Chin, diners watch various menu items being crafted by skilled chefs behind a large glass window, resulting in a dining experience that’s as delicious to the eyes as it is to palates. Witness culinary artists steam a boneless Long Island duckling for the braised-duck plate ($14.95) or stir-fry marinated beef with dried orange peels for the tangerine-beef dish ($13.95). Flora-feeding diners can discover a selection of vegetarian options, such as eggplant with garlic sauce ($8.95) and vegetarian General Tso's chicken ($11.50). The eatery's contemporary dining room of bright walls and linen-covered tables coaxes patrons into sipping on a postdinner libation, such as a glass of wine ($6–$8), a martini ($8), or an imported beer ($5–$8). Diners can also wrap up each meal by noshing on green tea, mango, or coconut ice cream ($4 each) instead of attempting to stuff a tablecloth and utensils into their wallets.
Authentic fresh sushi and sashimi paired with a great ambiance of fine dining. We are known for our special signature rolls that are unique. We also provide a diverse variety of savory kitchen entrees hot off the grill. Our clients have the option of dining at the sushi bar, full bar, or dining table.Live music on weekends
Bai Wei chef Jackie Zheng rolls together slices of sushi-grade fish, homemade sauces, and organic vegetables to craft sumptuous sushi meals. Patrons dig into rolls bursting with more oceanic influences than Poseidon's love poetry, decking taste buds with the flavors of the smoked-salmon Philly and the Fire Cracker roll, which layers spicy tuna, kanikama, avocado, and chili in a rice-and-seaweed wrapping. Bites of the singular strawberry roll reveal crab and avocado beneath a swirl of fresh strawberry and honey-wasabi dressing. The Mt. Fuji roll builds layers of crab and tempura shrimp into a model of Mount Fuji complete with a flow of molten sauce reminiscent of culinary-college science fairs. Patrons can lap up warm sake or one of many house martinis to accompany the delicate interweaving of flavors.
Drawing upon his 16 years of experience cooking Asian and Mediterranean cuisines, Chef Zhe fills Tokyo Boat 2's menu with an eclectic array of dishes that draws inspiration from Korea, Thailand, and Japan. The Japanese influences are the most readily apparent, as evidenced the extensive selection of sushi rolls and the broiled meats in housemade teriyaki sauce. Even the hibachi chefs combine traditional cooking techniques with a bit of modern showmanship as they sear orders of red snapper, steak, or vegetables on tabletop grills while a small audience of diners watches the impressive displays of dexterity.
Although the occasional burst of flame erupts from the hibachi stations' grill surfaces, the areas are mostly lit by a modern collection of blue pendant lamps that dangle above the diners. The sleek metal surfaces and exhaust hoods stand in contrast to the simple wooden shelving of the sushi bar, which lies just behind a jet-black counter where guests can sit and watch as the chefs slice nigiri, roll maki, and mold rice into snowmen during the warmer seasons.
Daniel Chong was the chef at a Japanese restaurant by the time he finished his senior year of high school. Chong entered the restaurant world at 15 and never left, graduating to chef at 18 and eventually moving to New York to develop innovative flavor combinations that highlight what he calls "the art of taste."
Art is right. At Kickshaw in Atlanta, Chong continues his mission of introducing diners to fresh ingredients, memorable flavors, and artistic presentations at his Japanese-style tavern. His menu of modern Asian cuisine and sushi includes small plates of seafood ceviche, ahi tuna tataki, and filo-wrapped jumbo prawn tempura. All of the above pair nicely with specialty rolls that feature eel, salmon, crab, and other terrifying monsters of the deep.
The chefs at Haiku Sushi & Steakhouse don't mind having an audience while they're cooking. In fact, they prefer it. Without one, the seasoned hibachi masters would have no one to wow with their high-flown, acrobatic stunts carried out with steak knives. The chefs perform all their cooking out in the dining room, sizzling plump morsels of filet mignon, chicken, and seafood amid roaring flames.
Meanwhile, behind the sushi bar, sushi chefs put on a more subtle show of their own. They fold spicy tuna, soft shell crab, and salmon into a sweeping variety of specialty rolls, garnishing them with tobiko, jalapenos, and mango puree. Request the chef's choice Omasake Platter, and the nimble chefs will design a tasting platter from their finest fish, best ingredients, and top-secret stash of mermaid-farmed veggies.
As chefs busy themselves grilling scallops and slicing up sashimi, diners watch from sleek black chairs, sipping sake, wine, and Japanese beers. Servers bustle about the sleek dining room, where bright murals of crashing ocean waves and leafy saplings decorate the walls.