Browsing the more than 30 different sushi rolls on Kyushu Hibachi & Sushi Bar’s menu, you’ll notice the chef’s affinity for caviar, avocado, and squash. For example, their Odessa roll pairs avocado and caviar with fried white fish; their Remix vegetable roll pairs squash and avocado with shitake mushrooms; and their Ithaca roll pairs squash and caviar with octopus. Away from the sushi bar, the restaurant’s hibachi chefs lend a hand by flamboyantly grilling swordfish, filet mignon, lobster tail, and chateaubriand.
Kabuki's menu features a variety of local and organic produce, as well as fresh fish sourced from Honolulu and the Atlantic coast. Wake drowsy taste buds with a starter of pork and cabbage gyoza, tender dumplings served with dunkable chili-soy sauce ($8) before moving on to an expertly flamed or flame-free entree. Sate aquatic appetites with a selection of freshly rolled sushi, available in classic varieties such as the crab-and-cucumber-filled California roll ($8), or the house’s own Kabuki roll, hosting a slumber party of shrimp, scallion, jalapeño, spicy mayo, and tempura flakes in a spicy rice sleeping bag ($12). Those opting for cooked fare can choose from globally inspired eats such as the miso-marinated sea bass ($20), or choose their own culinary adventure with a customizable stir-fry of vegetables, rice or noodles, and selection of meat ($12 standard, chicken $14, scallops or shrimp $16, beef or lobster $18). Finish with an of-age drink of wine or craft beer, or opt for the Sho Chiku Bai house sake (half $6, full $10) for a perfectly paired sip or apropos spit take.
The chefs at Tokyo Seoul conjure mountains of Japanese and Korean fare that includes sushi, hibachi, and pan-Asian cuisine in a spacious eatery suited for groups of all sizes. On arrival, guests can choose to sit in the fiery hibachi section, conveniently housed inside a miniature volcano, or opt for the cooler climates of the smaller party-seating area or large-party dining room. Bento boxes ($10.95 each) and sushi combos filling lunchtime bellies give diners the chance to customize their own noontime grub. Brandish chopsticks or taped together sporks to pluck up thin slices of marinated beef with bulgogi surrounded by an orbit of crispy vegetable tempura, Japanese chae noodles, rice, miso soup, and tongue-tickling ginger salad. The midday sushi and maki combo simmers with a steamy side of miso soup that complements delectable california rolls and nigiri ($13.95).
Fuji Buffet opens the doors to a wide-ranging buffet, as well as individual servings from its menu of authentic Chinese eats. Buffets at lunch ($6.99) or dinner ($9.99) proposition empty bellies with the prospect of unlimited fried or steamed dumplings, 10 varieties of sauce-slathered chicken, 5 types of shrimp, and a slew of desserts. Non-buffet diners sink teeth into rich mongolian beef ($7.55) or plumb the depths of deliciousness with shrimp with lobster sauce ($8.75). A chef’s specialty dish invites guests to witness the maritime matrimony of scallops, shrimp, imitation crab, and lobster sauce in the seafood delight ($9.95), and the four seasons prompts taste buds to contemplate life’s ephemeral nature with a mouthful of shrimp, beef, scallops, roast pork, and vegetables ($8.75). Patrons can complement piping-hot dishes with an array of chilly bubble teas, a favorite refreshment among divers for its precious pockets of air.
Asahi Japanese Restaurant's sushi bar features a moving conveyor belt that displays colorful plates of the signature Japanese seafood. In addition to sushi and sashimi, the friendly staff also makes available such entrees as chicken teriyaki, hibachi steak and shrimp, and vegetable tempura. Asahi Japanese Restaurant can also cater parties, though it probably can't replicate the in-restaurant conveyor-belt experience unless your party's at a conveyor-belt assembly line.
The chefs at Mitsuba Hibachi Steakhouse & Asian Bistro dazzle the senses with fresh sushi and sashimi, inventive Asian-fusion cuisine, and the fiery theatrics of tableside hibachi cooking. Plates of roasted duck, hawaiian curry shrimp, and fried sea bass blend culinary influences from all over the globe, and noodle dishes of yaki soba, udon, and pad thai deliver the celebrated and complex flavors of Japan and Southeast Asia. A classy, cosmopolitan interior of slate bricks, paper-lantern light fixtures, and glossy varnished wood sets the stage for a visual feast served by the restaurant’s hibachi chefs, who illicit awe as they chop at lightning-fast speeds and perform gasp-inducing fire tricks without singeing away their eyebrows.