Chefs at Asian Bistros II shape artisanal dishes using splashes of vibrant color and contrasting textures to create eye-catching designs. The kitchen produces traditional Chinese, Japanese, Malaysian, and Thai entrees made with fresh ingredients, such as coconut shrimp, pepper steak, and seasonal vegetables. Dexterous hands build more than 30 sushi rolls and sashimi using raw and cooked seafood, while hibachi grills fire up to sear filet-mignon tips and the eyebrows of incautious spectators.
Chinese, Japanese, and Thai specialties share table space at CJT Asian Cuisine. Chefs prepare moo shu pancakes and peking duck, craft specialty sushi rolls, and simmer Thai-style curries and lemongrass stir-fries. Fish swim in a backlit tank, and LED lights cast a subdued glow over the restaurant’s walls.