Yokohama Japanese Restaurant's owner, Cindy Chan-Sze, shares ownership with her son, who infuses the largely traditional fare with creative new recipes. The eatery's cooks craft selections from a multifaceted menu that includes fire scallops, filet mignon, and salmon cooked atop a flaming hibachi. In the middle of the restaurant's dining room sits a full sushi bar, where chefs roll fresh-caught fish and supple sticky rice into maki, sushi, and sashimi beneath the glow of traditional Asian lanterns. Guests can watch the skilled knife work from the sleek, leather chairs that surround each dining table or by scaling the modern screens that climb up each wall for a better view.
At Kampachi Hibachi Steak House & Sushi Bar, visual flair is just as important as flavor. Behind a traditional hibachi grill, chefs theatrically chop, dice, and cook succulent morsels of premium ingredients—such as scallops, sirloin steak, and lobster—right in front of diners. Once they finish showcasing their cooking tricks or all-shrimp productions of Hamlet, they'll scoop up rice and flip meats onto plates just a few feet away.
While some of the chefs put on a show for visitors, others put all their artistry into plating beautiful sushi rolls. Servers, meanwhile, help customers choose special sakes and cocktails to pair with their fresh-from-the-grill or totally raw fare.
With outposts in Moorestown, Voorhees, and Collingswood, Akira is one of New Jersey's go-to spots for sushi, noodles, and grilled hibachi meals. Chefs behind the sushi bar expertly assemble rice, fresh fish, and vegetables into maki rolls and hand rolls, while their counterparts behind the hibachi grill put on a performance for diners by searing meats and seafood. The hibachi side of the restaurant gets lively with conversation and jumping flames, making it a festive venue for group dinners and pyromancer parties.
Chef Sam Ho has earned every word of praise his food has garnered. After working his way through the ranks of a fast-food sushi franchise, Ho decided to pursue a formal culinary education. He became an intern at the renowned Morimoto restaurant—the creation of Iron Chef Masaharu Morimoto—where he learned to fuse French-style cooking with Japanese cuisine, and advanced from line cook to sous chef in only a year. The combination of his lightning-quick knife skills, time-management abilities, and administrative experience allowed Chef Ho to finally realize his dream and open his own restaurant—Zento Contemporary Japanese Cuisine.
Ho's signature square sushi or peking-duck hand roll pairs well with selections from the sake bar, and his whimsically flavorful preparations have earned nominations for Best Sushi from CityVoter. The restaurant has also garnered a Zagat rating of 26/30 for its breadth of flavors, which diners can explore as they rest in a space rife with colorful history: the warm walnut accents and handmade leather banquettes are reminiscent of its time as a turn-of-the-century wholesale teahouse, and towering brick walls and love notes written on kites remain from the building’s origin as the house of Benjamin Franklin’s mistress. As eyes ascend toward the ceiling 40 feet overhead, they alight upon a custom-designed, three-tiered chandelier and a two-story feature wall boasting panels whose tooled leather recalls vintage wallpaper designs.
At 5 N 2 Tokyo, sushi chefs design avant-garde fish dishes, assemble maki, and craft upscale Japanese cuisine. Classic appetizers, such as seaweed salad and tempura, whet appetites before diners dig into red-snapper sashimi, a crispy tuna roll, or an uni shot made with sriracha. 5 N 2 Tokyo’s chefs arrange each dish carefully, creating edible art unparalleled since the brief period when Renaissance court painters decided to etch their portraits onto french toast.