Natural wood crowns the entrance to Ichiban Japanese & Korean Restaurant, and inside the eatery’s spacious dining room, soft lights and white tablecloths set an inviting scene. In the kitchen, cooks draw on years of experience to prepare Japanese and Korean specialties. They roll fresh sushi, grill short ribs and beef bulgogi, and simmer seafood tableside in hot pots. Patrons can wash back each bite with wine, sake, and imported Asian beers.
Long Island's Hana Japanese Restaurant dishes out sushi, teriyaki, and other Asian cuisine beneath the glow of lantern-like hanging lamps. Within the moss-green walls of the dining room, diners feast on maki rolls and sashimi feasts; exposed wooden rafters recall the restrained aesthetics of traditional Japanese architecture. Korean dishes such as bulgogi and bibimbap round out the dinner menu, and diners can cap off meals with fried or regular ice cream in flavors such as green tea or ginger.
Lauded by the New York Times for a "vision [that] stretches far beyond Asia," Neo World Bistro and Sushi Bar forges new cuisine out of Eastern and Western influences. Indonesian-born head chef Sianto Njotoatmodjo borrows liberally from Italian, French, and Indian culinary traditions, turning out new takes on classics including seafood risotto, chicken in teriyaki beurre blanc, and spicy tuna with avocado and mango in paratha-style bread. Decked out in shades of light green and chocolate brown, the sleek dining room lies adjacent to the sushi bar where specialty rolls are named for positive and inspiring feelings such as "hope," "humble," and "hey, this is tasty sushi."