The multitalented chefs at Café Asia Raleigh draw culinary influences from all over Asia as they devise a menu of cooked entrees and artfully rolled sushi. While sitting in black leather booths or at cherry-wood tables, diners catch whiffs of alluring aromas coming from the kitchen, where culinary wizards conjure up shrimp tempura appetizers, miso soups, and noodle and rice dishes, including lobster pad thai and chicken teriyaki served with steamed vegetables. Flavors from the ocean star in the restaurant’s sushi selection, which includes rainbow rolls with five types of fish and spider rolls with soft-shell crab, avocado, cucumber, and scallions.
Blues and reds fill the dining-room walls at Tokyo House Japanese Restaurant, which features a menu of Japanese favorites, including nigiri and maki sushi, many types of noodle dishes, and hibachi entrees. Diners can watch the chefs at work at a sushi bar as they craft special rolls such as the Scary Jerry with mild or spicy yellowtail, tuna, and salmon on top of a crunchy roll with scallop.
Hibachi Sushi's menu teams up traditional Thai dishes, hibachi fare, and sushi hand-rolled to order in a comfortable, casual setting. Guests can kick-start meals with a vegetable spring roll ($1–$1.09) or an order of eight cheese crab wontons ($3.99–$4.99) before continuing culinary journeys with a large hibachi steak and shrimp plate, served with fried rice and sautéed veggies ($8.49–$9.99). A large order of classic chicken pad thai takes taste buds to Thailand ($8.99), and octopus nigiri ($1.99) or dragon rolls stuffed with eel, crab, and cucumber ($8.29) paired with Japanese green ocha tea launch diners on bite-sized ocean odysseys. Today's Groupon is not good for alcohol, and vice versa, as evidenced by the time it woke up in a strange bathtub folded into inappropriate shapes.
Once guests walk through Hayashi-Ya’s Japanese--style front gate, they become part of the Hayashi family—and that means feeling at home. To ensure this, the founder decorates his restaurant to recall a small Japanese village festooned with pink flower vines, wooden handrails, and polished-wood wall panels. Exposed brick offsets paper lanterns, which are stenciled with black Japanese script and glow as if flooded by honey. To enhance these decorative flourishes and the staff’s warm greetings of “I-ra-sai-ma-se!” (“welcome”), the eatery whips up a diverse menu of fresh-cut sashimi, sushi, and traditional Japanese dishes. Servers lead guests down red carpets to low-slung cushioned seats, where authentic floor dining pairs with raw and cooked fish—all flown in daily and prepared by master sushi chefs from Japan, Korea, and Atlantis. As the meal progresses, black lacquered tables populate with udon noodles dishes, teriyaki, and hibachi fare as speakers pulse with traditional Japanese music. To complement the menu, Hayashi-Ya also stocks a full bar with beers and wines, Japanese sake, and martinis.
Instead of rubbing elbows with strangers, diners at Hibachi Xpress enjoy all the speed and flavor of communal hibachi cooking from the comfort of private tables. The locally owned and operated restaurant's expert chefs create high-quality, made-to-order hibachi cuisine and sushi sans showboating, thrusting their savory creations into the spotlight all on their own. Hibachi entrees such as the chicken and mixed vegetables are cooked with teriyaki sauce, fried or white rice, and zucchini and onions ($7.75), and tempura dishes such as the shrimp and vegetables take a dip into the hot-oil hot tub ($8).
With consummate showmanship, hibachi chefs grill lobster tails and shrimp in front of guests in Ginza Japanese Steak House & Sushi Bar’s modern dining room. Flames from the hibachi grill gleam off black tabletops surrounded by chairs arranged in a U-shape. Behind the sushi bar, chefs prepare california rolls alongside specialties such as the Mayflower, whose spicy tuna and fish eggs evoke the sea life that pilgrims used to catch by hand and throw at trees they suspected of practicing witchcraft. In the kitchen, cooks craft more traditional dishes such as chicken and salmon glazed in teriyaki sauce or veggies and shrimp fried tempura-style.