Browsing the more than 30 different sushi rolls on Kyushu Hibachi & Sushi Bar’s menu, you’ll notice the chef’s affinity for caviar, avocado, and squash. For example, their Odessa roll pairs avocado and caviar with fried white fish; their Remix vegetable roll pairs squash and avocado with shitake mushrooms; and their Ithaca roll pairs squash and caviar with octopus. Away from the sushi bar, the restaurant’s hibachi chefs lend a hand by flamboyantly grilling swordfish, filet mignon, lobster tail, and chateaubriand.
Asahi Japanese Restaurant's sushi bar features a moving conveyor belt that displays colorful plates of the signature Japanese seafood. In addition to sushi and sashimi, the friendly staff also makes available such entrees as chicken teriyaki, hibachi steak and shrimp, and vegetable tempura. Asahi Japanese Restaurant can also cater parties, though it probably can't replicate the in-restaurant conveyor-belt experience unless your party's at a conveyor-belt assembly line.
The chefs at Mitsuba Hibachi Steakhouse & Asian Bistro dazzle the senses with fresh sushi and sashimi, inventive Asian-fusion cuisine, and the fiery theatrics of tableside hibachi cooking. Plates of roasted duck, hawaiian curry shrimp, and fried sea bass blend culinary influences from all over the globe, and noodle dishes of yaki soba, udon, and pad thai deliver the celebrated and complex flavors of Japan and Southeast Asia. A classy, cosmopolitan interior of slate bricks, paper-lantern light fixtures, and glossy varnished wood sets the stage for a visual feast served by the restaurant’s hibachi chefs, who illicit awe as they chop at lightning-fast speeds and perform gasp-inducing fire tricks without singeing away their eyebrows.
Executive chef William Chen deftly wields his over 10 years of culinary experience as he crafts edible works of art at Mitsuba. Plates arrive at tables carefully layered with sushi rolls such as the colorful Mitsuba lobster roll, consisting of tempura lobster, avocado, mango, and marinated crabmeat. The Christmas roll, made up of fried shrimp, spicy tuna, and caviar, is a much better holiday treat than a visit from a money-seeking relative, and it comes with an eye-catching flower garnish. For cooked comestibles, diners need look no further than their own hibachi tables, which double as fiery surfaces upon which chefs sizzle filet mignon, salmon, and scallops.
The chefs of Four Seasons Asian Bistro pull culinary inspiration from countries across Asia, from the spicy curries of Thailand to the tangy teriyaki dishes of Japan. They fold fresh seafood into a variety of creative sushi rolls, garnishing them with innovative toppings such as honey wasabi and mango sauce. At table-side hibachi grills, the chefs dramatically sizzle up plump morsels of steak, lobster, and scallops before audiences of captivated diners. Their guests perch on soft red chairs and banquettes in the elegant dining room, sipping on passion fruit martinis and lychee sangria.
Burgundy booths and dark-clothed tables give Sweet Basil Thai House's spacious dining room an alluring mystique, which sets the scene for the artful plating of classic Thai dishes presented by native-born chefs. Their specialties run from favorites such as pad thai and pineapple fried rice to red-curry duck, which they roast to crisp before simmering it with pineapple and vegetables. While these dishes are prepared, the wait staff moves about the tables, dropping off glasses of Thai iced tea and fresh coconut juice or willing corks to leap from bottles of wine that diners brought with them.