Chiyo Sushi's talented chefs prepare more than 100 familiar Japanese eats such as teriyaki and salmon nigiri as well as dishes that make use of more inventive ingredients such as monkfish liver, sea urchin, and live scallops. The bill of fare contains multitudes, from delicate sashimi to crispy tempura to savory udon soup. Diners populate tables at lunch and dinner, sandwiched between prints of kimono-clad nobles that adorn the walls and broad, tree-framed windows that allow fresh air in and soy sauce-dwelling demons out.
Shiso Tavern takes the concept of Asian fusion beyond the table to behind the bar. There, signature cocktails have half-familiar names: the green tea palmer, for example, which mixes green tea-infused vodka with lemonade and honey. There are lychee martinis, bottled beers, and sake samplers, all influenced by, if not imported from the east.
These libations pair well with a menu of sushi and wok-fired dishes. There are enough staples here to delight fans of classic Thai, Chinese, and Japanese cuisine, but the chefs shine when permitted to invent. The Baltimore Sun praises their soft-shell crab roll, calling it a visual "stunner" with an "exciting" medley of textures, from the tender crab to the crisp veggies and tempura. Specialty entrees range from grilled octopus salad to the sushi nacho, a wonton wrapper layered with sliced tuna tataki, spicy salmon, and avocado. You can also trust the chef's judgment by ordering a plate of sashimi or nigiri, cuts of fish picked based on their freshness and the likelihood that they'll match your dinner jacket.
At Tatu Restaurant--voted “Best New Restaurant” in 2011 by the readers of Baltimore Magazine--the culinary team unites Chinese and Japanese cuisines into a single smorgasbord. Diners can feast on traditional Chinese dishes, such as sesame chicken, short ribs braised in five spices, or Shanghai beef, a New York strip steak grilled in hot oil, cilantro and soy-mirin sauce. Fresh sushi interpretations include the salmon tartar roll with Chinese mustard and wonton chips, or a chilled shrimp roll with wasabi cocktail sauce. Diners are encouraged to share their plates, and complement their meals with house cocktails such as sake sangria, a mix of sake and plum wine muddled with lychee fruit and tangerines.
The sounds of sputtering grill tops, clattering utensils, and lively conversation fill the dining room at Honey Pig Gooldaegee Korean Grill, earning it praise from the Washington Post in 2010 as "one of the most entertaining barbecues around." The menu brims with both familiar and adventurous meats, including pork belly, beef ribs, and pork neck. Diners soak in Korean culture via both the food and K-pop, selecting a protein-rich spread and watching as the servers sear their orders on solar-heated tableside grills.
In Kyoto’s three restaurants, tangy aromas of teriyaki and wasabi mingle with wafts of warm, simmering curry and sweet almond sauce. Whether slicing and molding rolls at the sushi bar or performing at the hibachi grill, Kyoto’s chefs craft Japanese dishes as deftly as they orchestrate fare from China and Thailand. All three locations unfurl a slightly different menu, combining more than 55 sushi rolls and varied meats prepared on the grill, crisped in the katsu style, or tossed with soba or udon noodles so diners can taste the many flavors of Asia without erecting a complex, transcontinental zipline system.
For example, the signature spicy seafood eggplant appetizer combines grilled eggplant, chopped shrimp, scallops, and fish eggs, topped by a spicy mayo. The Kyoto tartar, or chopped avocado, salmon, tuna, and caviar is also topped with the spicy mayo, while the most popular menu item, the Kyoto scallop au gratin, is topped with enoki mushrooms.
A fully stocked hardwood bar, lit by glowing lights and wreathed with strings of flowers, marks the centerpiece of the Wilmington restaurant, whereas hibachi grills, with chefs creating columns of flames as they chop veggies and sear meats, draw attention in West Chester. Each location bathes diners in dramatic blue lighting, and the West Chester location maintains additional atmosphere with a stone wall mural and a small arched garden bridge.
It’s important to Sakura Cafe that its sushi chef, David Li, be given free rein when it comes to creating new sushi rolls. That’s why its maki menu, with nearly 50 specialty rolls, includes creations that have likely never appeared on another menu. The New York roll wraps apple, fish eggs, avocado, and cucumber in soy paper. The Fuji Mountain roll combines eel and smoked salmon with green seaweed powder. And the Bonsai roll drizzles a spicy vinaigrette sauce over spicy tuna, fresh red tuna, and cream cheese.
For those who prefer something other than sushi, the immense menu also offers hot hibachi combinations, such as filet mignon and shrimp, and pan-Asian classics, such as drunken noodle and pad thai. It even has American options, including philly-cheesesteak wraps.