If cooking were a language, the chefs at Makoto Japanese Restaurant would be multilingual. They follow Chinese, Japanese, Malaysian, and Thai cooking traditions to craft dishes ranging from Thai-style duck with curry sauce to broiled eel with seaweed salad and Japanese pickles. At any given time, they might be slicing fresh sashimi in the kitchen or dazzling hungry guests at tableside hibachi grills. They approach grilling as a performance, thrilling audiences by flipping juicy steaks, sizzling tender scallops, and chopping vegetables fast enough to ignite the flames that light the grill. Wooden walls border the hibachi tables, creating an air of exclusivity as diners delight in the semi-private show.
Sakura Japanese Restaurant's chefs forge sushi and Japanese dishes, which emerge into a dining room filled with art and racks of katanas. Smaller knives hew fresh fish into specialty rolls at the sushi bar, and tableside hibachi grills sizzle meats, seafood, and vegetables before audiences of captivated diners and concerned piles of dry straw. An all-you-can-eat menu replenishes plates with unlimited sushi and tempura, and the restaurant's BYOB policy allows guests to bring along their own bottles of wine.
While scanning the pages of Nooddi Thai Chef's eclectic and lengthy menu amid the eatery's oceanic murals, eyes are forced to stop at words that stand out against the traditional "dumpling," "curry," and "satay." The kitchen staff's specialties cause these double takes on a daily basis, as they introduce eccentric proteins such as wild boar in a garlic red curry sauce or saut?ed alligator in an aromatic herb sauce. In addition to their Thai classics, the cooks assemble flavors from across Asia, including those in Vietnamese pho, Japanese yakisoba, and Indonesian mee goreng.
Sakura Japanese Cuisine traffics in time-tested Japanese dishes. Sushi dinners highlight chef-selected sampler platters and old-fashioned hand rolls, some of which are crafted with ingredients that are rarely seen stateside, such as plum paste and a fermented-soybean delicacy known as natto. Chefs also whip up traditional entrees, including lightly fried vegetable tempura, shrimp teriyaki with miso soup, and hibachi-grilled steak. They even make authentic sukiyaki hot pots, which come accompanied by morsels of beef or chicken.
The penchant for modernity at o-toro recently caught the eye and taste buds of County Lines magazine’s staff, which named it one of Philly’s Best New Ventures of 2013. The restaurant’s track lighting illuminates a contemporary scene marked by wooden fixtures, vibrant splotches of red and orange, and plates of Japanese cuisine with Mexican, Korean, and American influences. Sushi, sashimi, and specialty rolls—such as the signature o-toro roll with fatty tuna tartar, spicy mayo, and jalapeño—are served alongside tapas-style plates of filet mignon dumplings, duck tacos, and skewers of Korean-style fried chicken. At the polished wooden bar, bartenders pour wine, sake, and craft beer.
Contemporary design meets tradition at Fuji Mountain Japanese Restaurant, where four floors of dining space transition between laid-back lounge areas and softly lit tables set against beautifully scripted Japanese scrolls. Under the soft glow of the main dining room’s lanterns, elegantly plated katsu cutlets bear grill marks that are conspicuously absent from neighboring sashimi and delicately rolled sushi. Traveling upwards through the eatery, the aroma of bubbling udon bowls collides with pulsing sound waves, as guests belt out top 40 hits or their home state’s anthem in a private karaoke room that seats up to 30.