Flames spotlight the stage at Tokyo Steak House and Sushi Bar, where skilled chefs twirl their knives and prepare Japanese teppanyaki dishes in front of eaters. Using tabletop grills, they cook succulent morsels of filet mignon, lobster, chicken, and shrimp alongside an assortment of crisp veggies. During the process, they sometimes perform eye-catching tricks, such as drawing designs on the grill with the yolk from a delicately cracked egg, flipping food into eaters' mouths, and magically making incriminating tax documents disappear over an open flame. The kitchen staff sculpts specialty sushi rolls away from the grills, and waiters fill table glasses with wine, sake, and imported beer.
Open an Asian-American dialogue with the guidance of a wide-ranging menu and the goodwill of taste-bud ambassadors. Start off with an order of spicy Thai Dynamite shrimp served over Asian slaw (S $5.49, L $8.99) or potstickers—dumplings filled with pork, green cabbage, scallions, and ginger and served with a citrus soy dip (S $3.99, L $6.99). Rice dishes and noodle bowls, such as Spicy General Fu and Pad Thai, are priced by main star, with chicken, beef, or tofu for $8.29, shrimp for $9.29, or veggies for $7.29. After selecting a hunger weapon, dive into the eastern seas of flavor with a wok-sizzled order of fried rice, which includes bean sprouts, scallions, carrots, egg, chopped broccoli, and brown sauce, or a spice-tastic Singapore noodle bowl with rice noodles tossed in a spicy yellow curry with carrots, onions, scallions, celery, garlic, and basil. A gluten-free menu and two special seared entrees are also available: seared ahi tuna steak, encrusted in sesame and served over a bed of sautéed spinach ($14.99), and flat- iron steak, marinated in a red-wine soy sauce and served on a bed of red bell peppers, mushrooms, and green and yellow onions ($12.99).