Noodle and rice dishes laced with influences from Mongolia and China leap from the pages of Dragon Palace's menu to frolic between chopsticks. Clouds of exotically scented steam rise from shrimp, beef, and tofu and call to mind distant vistas. Dishes call on fresh fistfuls of string beans, baby corn, pineapple, and other common scarecrow character witnesses, which parade alongside savory morsels of lobster or scallop. Paintings of koi fish gaze from Dragon Palace's wall, and delivery, catering, and carry-out services launch warming dispatches to parties and businessmen attempting to telecommute to food fights.
Amid traditional hand-painted art and lanterns, trained chefs hailing directly from Hong Kong prepare a menu of authentic Mandarin and Cantonese fare at Dragon Inn, which has stood for nearly half a century. As a large painting of dragons dueling at opposing lemonade stands adorns the bar area, diners enjoy succulent meals, such as peking duck, which requires one day's advance notice for preparation. As meals are polished down to bare plates, occasional bouts of live music serenade aural appetites awaiting the sweet sounds of recently added sushi options.
At BC Osaka, the chefs aren’t merely makers of food. Instead, they’re ringmasters, orchestrating the lively chaos of a hibachi grill into a meal that’s one part entree and two parts performance. At the island hibachi stations, chefs show off their mastery of food prep and knife work as they elaborate on an ancient Japanese barbecue tradition, resulting in tasty meals of filet mignon, garlic lobster, and teriyaki chicken. Each showman-cook-in-training practices their craft in front of their veteran workmates⎯many of them with up to 25 years of experience⎯for at least six months before earning a spot behind the grill and the traditional steak-shaped epaulettes of a professional hibachi chef.
In addition to hibachi shows, BC Osaka also houses a sushi bar lined with red-leather barstools, where guests spin in anticipation of tempura-shrimp dragon rolls topped with creamy avocado fillets, or exotic morsels of sea urchin and giant clam. A buffet also sates any endless appetite that makes its way past the dining area’s dark polished wood and tasseled Japanese lanterns.
Glossy floors and shiny wood walls line the room, setting the stage for UKAI Sushi & Chinese's centerpiece—a burbling fountain, home to a towering plant and cascading waters flowing down a rock formation. Though the scene is captivating, the main attraction is the menu, covering both Japanese and Chinese cuisine. Drawing on Japanese traditions, the chefs craft specialty rolls, some with surprising ingredients. For instance, the Angel roll pairs sliced apples with shrimp and crab meat, and the Snow White roll wraps up coconut sauce and tuna without attracting evil queens. Conversely, they specialize in Chinese-American staples, as well as a lineup of chef's specials, including coconut shrimp drizzled in coconut sauce and honey-walnut shrimp.
At Buffet City and Hibachi Grill and Sushi Buffet, eaters serve themselves international fare from Mexico, Italy, China, and more. The restaurant's multiple islands of cuisine welcome pairs or quartets to sample a diversity of flavors, ranging from orange chicken and lo mein to dessert items such as cupcakes and tilapia. A hibachi steak bar and grill showcases flame-cooked, Japanese-style proteins that are typically cooked in an open-top container with a 12-foot blowtorch, and sushi rolls sate diners who prefer their fish fresh from the chilly ocean waters.
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.