Sesame Inn’s mouth-watering menu whisks guests on culinary journeys through China, Japan, and Thailand. Seventeen stir-fried dishes, including spicy sichuan green beans and kung pao chicken with crunchy peanuts and water chestnuts, spring from traditional Chinese recipes like gold nuggets spring from fortune cookies. Chefs tuck chicken, beef, or shrimp into beds of pineapple fried rice or pad thai’s nest of egg-laced rice noodles. If diners prefer their entrees uncooked, the Kama Kaze maki showcases two types of tuna, and the vegetable maki arrives rolled with spinach, cucumber, gourd, pickles, and asparagus.
Chi Tung began as a small Chinese restaurant in 1988, but has since evolved into a 200-seat pan-Asian kingdom that houses a hibachi steak house as well as a lounge area. In the midst of several growth spurts, owners Jinny and Dan Zhao have trained their focus on upholding high culinary standards. They parceled their cooking team into three separate kitchens, each one dedicated to producing authentic Chinese, Thai, or Japanese food. In these highly specialized quarters, cooks prepare hundreds of menu items, such as mongolian beef, shrimp pad thai, and chicken satay. Although the cooks work at a steady clip, they adhere to traditional recipes and techniques when blending custom sauces and handcrafting more than 100 types of sushi.
Wall-to-wall windows fill Sushi Thaime with natural light, creating an inviting atmosphere for the enjoyment of fresh sushi and sizzling East Asian cuisine. Chefs slice salmon and freshwater eel for sashimi, as well as fashion more complex sushi such as the Godzilla roll with tempura shrimp, spicy bean sprouts, and fish eggs served on the plate-size battery-compartment door of Mechagodzilla. Korean-beef short ribs absorb the flavors of a sweet marinade before being charbroiled to perfection, and shrimp mingles with straw mushrooms in the coconut soup's creamy, herb-infused broth.
A metallic blur passes over the sizzling grill top, lifting briefly to send a single scallop arcing through the air and landing neatly on a plate. The hibachi chefs at Tokyo Japanese Steakhouse and Sushi Bar shape artful cuisine with panache, charming diners with dexterous knife work as they sear morsels of seafood, steak, and chicken at tableside grills. A selection of sushi and sashimi includes specialty maki, such as the chicago roll, which encloses shrimp, egg, and avocado in a layer of sushi rice, providing a culinary alternative to the city's signature hot dogs topped with celery salt and boiled Air Jordans.
Asian Harbor serves a blend of Japanese and Thai dishes in a sleek, modern dining room. Rich Thai spices turn curries the same deep-orange hue as the walls, which glow with light from hanging cylindrical lamps. A neon-lined sushi bar dishes out more than 20 specialty rolls. And a lengthy list of cooling cocktails, sake, and wine balances hot dishes on the menu such as Spicy Basil, an entree of sautéed meat, snow peas, fresh basil, chili, and bell peppers. Unlike libraries beefing with Confucius, the wok section of the menu includes several Chinese classics, such as general tso's chicken and egg foo yong.
Tokyo has more Michelin-starred restaurants than any other city in the world. It’s a difficult reputation to live up to, but Tokyo Japanese Restaurant attempts to uphold the traditions of this culinary heavyweight with its menu of authentic Japanese cuisine.
The three-course hibachi meal for two is perhaps the best display of the eatery’s extensive offerings with its shrimp appetizer, choice of soup or salad, and a triumvirate of sirloin steak, shrimp, and chicken. Tokyo Japanese Restaurant also boasts a large sushi and maki menu filled with common favorites, such as spicy salmon rolls, and more hard-to-come-by selections, such as quail egg and spicy crawfish.