Bursts of flame spring from the tableside teppan grills at Shogun Japanese Restaurant / Izakaya 88. These flares aren't used to scare away Frankensteins; rather, the fiery pillars are showy flairs of personal chefs as they grill tender meats, veggies, and stacks of onion. Away from the sizzling show, velvety-red wooden chairs line a bar focused on chefs tucking seafood into carefully wrapped rolls of rice and folding traditional Japanese dinners into bento boxes for lunch and dinner.
There are plenty of intimate tabletops and booths inside Murasaki Japanese & Thai Fusion, but the best seats in the house are arguably stationed in front of tableside hibachi grills. There, diners can marvel at expert chefs, who sizzle cuts of steak, salmon, and shrimp amid dancing flames and trees that have retired as chopsticks. As hibachi masters labor over the grills, sushi chefs create colorful pieces at the sushi station, slicing up fresh fish for sashimi and more than 20 types of specialty rolls—including the Sunshine roll, with tuna, scallion, and yellowtail, which was celebrated by the Rockford Register Star. The Asian fusion restaurant also whips up Thai and Japanese specialties, ranging from spicy pad thai noodles to simmering Japanese udon noodle soups.
In 1977, Eddy Ho came to America with the dream of opening his own restaurant. In the 35 years since, he has lived that dream three times over, founding a trio of establishments that spotlight the showiest styles of Japanese cooking while commemorating the year of his transpacific crossing. Whether it's filet mignon, chicken, and seafood chopped by a flurry of clicking blades on hibachi grills or a sleek roll of sushi assembled by deft hands, each entrée arrives in a dining room decked with hints of traditional Japanese architecture, including subtle geometric patterns, crimson accents, and painstakingly manicured flora. Glasses of imported Japanese beer and sake stand ready to accompany each meal, helping diners toast to good fortune or play a glass harp rendition of their college fight song.
The aesthetically inclined chefs at Swordfish special order fish from overseas, then compose the fresh fillets into a variety of grilled entrees, sashimi, and artfully presented sushi. Colorful sauces and garnishes accent the gentle pastels of seafood dishes, and crunchy golden sprinkles attract desperate leprechauns from the tops of rolls such as the calamari tempura.
Swordfish's bartenders pour out warm sake or line stemware with one of the house's wines or signature martinis, encouraging the swelling sounds of conversation during evening dinners or weekday happy hours. The sounds of mingling patrons bounce off of the dining room's crimson walls, adorned with contemporary murals and artwork, as the crackling fireplace emits tendrils of heat.
Wok 'n Fire?named Best Asian Restaurant by West Suburban Living?tantalizes taste buds with a menu bursting with flavors from Chinese, Japanese, Thai, and other Asian cuisines. In their specialties, chefs sear seafood, steak, and chicken with complex flavors in the wok. They craft sashimi and specialty maki rolls, as well as twirling together noodle dishes that range from japanese udon to thai curry noodles and the cantonese noodles used in ancient tugs of war between provinces. Ginger ale and flavored lemonades, both crafted in-house, hydrate throats between bites.
Decor varies across the Asian bistro's locations throughout the western suburbs, but all share dramatic lighting, sleek hardwood floors, and smooth wooden seating that all obey one gravitational constant. Sophisticated accents pervade each location, such as dangling lights that recall bells, sinuous golden dragons undulating across a wall, and partitions that mimic an abacus or twined branches.
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.