Tokyo has more Michelin-starred restaurants than any other city in the world. It’s a difficult reputation to live up to, but Tokyo Japanese Restaurant attempts to uphold the traditions of this culinary heavyweight with its menu of authentic Japanese cuisine.
The three-course hibachi meal for two is perhaps the best display of the eatery’s extensive offerings with its shrimp appetizer, choice of soup or salad, and a triumvirate of sirloin steak, shrimp, and chicken. Tokyo Japanese Restaurant also boasts a large sushi and maki menu filled with common favorites, such as spicy salmon rolls, and more hard-to-come-by selections, such as quail egg and spicy crawfish.
For new guests unfamiliar with their restaurant, Darrell and Jan Wiley of Smitty's Bar-B-Que have one piece of advice: relax. They cannot rush the process of building dinners from hickory-smoked meats and hearty sides; thus, they implore impatient diners looking for fast food to seek it in New York City. As guests shoot the breeze in the saloon-style dining room—decorated with wood-paneled walls and vintage signs—they can rest assured that their sandwiches, ribs, and half chickens are receiving the individual care needed for them to shine.
Master stylist Lisa Pope draws on a decade of experience when pruning follicles, carefully infusing them with new hues and teasing them into chic submission. Lisa first remedies mangled manes with a thorough fleecing, eliminating problem strands with conventional scissor snips or inoculating outbreaks of filamentary frizzies with a specialty razor cut. A color specialist, Lisa then helps patrons accent existing hues with highlights. The coloring process takes between 60 and 90 minutes, depending on hair type, style of highlights, and the relative stability of the space-time continuum. Finally, Lisa sculpts newly clipped and lightened tresses into organic headdresses of supernatural beauty, happily honing hairstyles based on patron requests and with the competent sidekickery of Wella and Rusk hair products.