Shangri-La Inn's chefs execute dexterous cooking maneuvers as they slice, sauté, and sear savory hibachi fare on a tabletop griddle right in front of diners' eyes. The eatery's extensive menu teems with myriad hibachi options from chicken and scallops ($18.95) to new york strip steak and shrimp ($18.95), all served with salad, vegetables, and fried rice. Other dishes include lobster tail ($24.95) and chilean sea bass with shrimp ($26.95), sizzled and then fired from a slingshot into awaiting mouths.
Contemporary design meets tradition at Fuji Mountain Japanese Restaurant, where four floors of dining space transition between laid-back lounge areas and softly lit tables set against beautifully scripted Japanese scrolls. Under the soft glow of the main dining room’s lanterns, elegantly plated katsu cutlets bear grill marks that are conspicuously absent from neighboring sashimi and delicately rolled sushi. Traveling upwards through the eatery, the aroma of bubbling udon bowls collides with pulsing sound waves, as guests belt out top 40 hits or their home state’s anthem in a private karaoke room that seats up to 30.
Sannie Chinese & Japanese Cuisine is all about options?its sprawling menu boasts more than 230 Asian specialties. More than 120 of those options are Chinese, ranging from traditional hot-and-sour soup to the chef's Snow White Princess entree filled with chicken, scallops, and shrimp. The Japanese portion of the menu includes more than 100 items, including unagi don (broiled eel) and sushi rolls stuffed with cream cheese, avocado, and crab. For those watching their weight, the chefs cook up health-conscious entrees that pair seasoned proteins, such as jumbo shrimp, with brown rice and a special diet sauce.
Blue lighting spills out from beneath the sleek black counter where Machi Sushi Bar's chefs deftly wrap maki rolls. They fill each lobster roll with an entire lobster tail as well as crabmeat, avocado, cucumber, and a sprinkling of roe. Other specialties burst with ingredients such as tempura shrimp and spicy scallop. In addition to sushi, the eatery prepares Japanese appetizers such as gyoza dumplings, available steamed, fried, or roasted over a bonfire of surplus chopsticks. After meals, diners can enjoy desserts such as mochi flavored with red bean or green tea.
The chefs at Makiman Sushi believe in keeping their gills and their grills separate, serving both raw-fish fusion sushi and Korean stone-pot bi bim bop. Like the Warren G. Harding White House during Prohibition, the eatery is BYOB and patrons pour their favorite beverages while delving into orders of tuna nachos, a dish of fried wontons topped with raw tuna and a spicy sauce. Guests can kick back at a table or perch at a recently remodeled sushi bar to admire the sushi chefs' handiwork.
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.