Fujiya House's chefs display their dedication to the art of Japanese cuisine by crafting most of their menu directly in front of diners. Hibachi grills fill most of the brightly lit dining room, where planters of bamboo add small splashes of color to the neutral-toned walls. As the chefs dexterously slide cuts of filet mignon, chicken, or lobster across the grill tops, shining metal range hoods vacuum up smoke and stray rainclouds hovering over diners' heads. Nearby sushi chefs also wrap california rolls and thinly sliced pieces of nigiri.
Naru Asian Cuisine's chefs blend the traditions of Japanese and Korean cooking over searing woks in the kitchen and behind the curved coolers along the sushi bar. Beneath racks of samurai-style swords, chefs slice and roll up a wide variety of maki rolls and assemble platters of sushi and sashimi in wooden boats, transforming meals into edible dioramas of The Odyssey. From the kitchen, hot hibachi and teriyaki entrees fill plates, and thick udon noodles simmer in bowls filled with clear, flavorful broth.
An evening at Tokyo Japanese Steak House generally includes dinner and a show, but it’s not live music or dancing, and each group of diners gets their own performance. Guests sit down at U-shaped tables built around grills, where chefs theatrically slice, toss, and sizzle teppanyaki dishes. Guests can choose a single protein or a combination—including filet mignon and shrimp—which are seared amid plumes of steam and fire before their very eyes. More mellow meals take place at the sushi and noodle bar, where patrons look on as chefs meticulously build smoked salmon nigiri and Japanese lasagna, a baked California roll with secret sauce. The dishes pair perfectly with their slew of Asian-inspired drinks. In addition to pouring sake and Sapporo, the bartenders mix specialty cocktails, such as the Tokyo sunrise with tequila, plum wine, and pineapple juice.
Duk Wo's sleek, casual confines are adorned with Chinese calligraphy, small black booths, and a lively sushi bar. Warm up tongue buds with an order of chicken lettuce wraps, served on a bed of vermicelli and infused with delicate spice, sautéed chicken, and peppers ($6.95 for four, $8.50 for six). The half peking duck is a house specialty, seasoned and slowly grilled until the skin is crispy, and then served with five pancakes, spring onions, and plum sauce to quiet the enthusiastic quacking of hungry stomachs ($14.95). Take a delectable dip with an order of shrimp with lobster sauce, an all-swim of water chestnuts, mushrooms, green peas, and carrots in an egg-white lap pool ($8.95 or $10.95). Sushi is served on Fridays and Saturdays from 5 p.m. to 9 p.m., and the roll library includes classic titles such as spicy tuna ($4.50), as well as novel bundles such as the eel-topped tempura fantasy roll ($8), a favorite of the Loch Ness monster. Check out the full menu of non-sushi nosh here.
The sushi senseis at Nippon Japanese Restaurant tuck innovative tastes into Japanese dishes and a vibrantly stocked sushi menu that includes two dozen varieties of the chef’s signature rolls. Launch sushi adventures with the firecracker roll’s eel, avocado, and cream cheese contents crowned by salmon and spicy crab salad ($10.95). The Hottie Surprise’s shrimp tempura, crab, and cucumber ($11.95) giggle beneath a blanket of spicy tuna and crunchy yam, waiting to jump out and startle the tonsils, who will then chastise the naughty ingredients. Chefs slice the sashimi of the day into 15 thin pieces for the sashimi deluxe entree ($24.95), and pack a selection of bento boxes with choice meats alongside sautéed veggies, fried shumai, a mashed-potato croquette, and savory sides. Adventurous duos can commandeer a Nippon sushi boat for two ($51.95), which sets sail with a motley 18-piece sushi crew captained by a chef's special roll with peg legs made of chopsticks.