An article on ThisWeek details the journey Benson Yu took from spending a dozen years working in sushi restaurants to striking out on his own. For Ronin Asian Bistro and Sushi Bar, Yu personally engineered more than 40 specialty maki rolls, including the Lollipop roll: yellowtail, salmon, crab, and avocado, wrapped in thin cucumber. As the owner and head chef, he curates the massive menu of both sushi and Asian-fusion cuisine, featuring classics such as general-tso's chicken, and original compositions, such as tropical fried rice tossed with spicy curry. The article on ThisWeek details how Ronin—which means "maverick samurai" in Japanese—features a dining room spanning 1,800 square feet, where diners sip on hot and cold sake and imported beer while practicing chop-stick skills or using forks like they’re chopsticks.
Blue Ginger’s chefs have no shortage of sources when they need inspiration for their next dish. Rather than limit their scope to a single region or country, they scan recipe books from across Asia and pick out their favorites as starting points. Some of the recipes they dig up date back centuries, but they’re more interested in looking toward the future than dwelling on the past.
It’s certainly a bright future they envision—one in which the best elements of various Asian cuisines have joined forces in the same dishes. There are even some influences from outside Asia that make it into the mix, as the duck fajitas and pan-roasted chilean sea bass will attest. This inclusive spirit isn’t just limited to the food. An extensive drink menu features imported beers, martinis blended with sake, and cocktails stirred with miniature world flags.
The old saying goes that if you can't stand the heat, you should stay out of the kitchen. That rule is a little harder to follow at Shi Chi Japanese Steakhouse since the chefs bring the kitchen right to you, cooking on special hibachi grills set into the tables. But here the heat isn't simply utilitarian, as the sizzling tables provide the night's entertainment as well. The flames lick pieces of filet mignon, shrimp, and lobster as chefs toss them into the air and onto patrons? plates. In addition to the grilled fare, each hibachi dinner includes soup, salad, rice, vegetables, green tea, and a choice of vanilla ice cream or pineapple sorbet. And, to keep the fun and conversation flowing, the restaurant also serves a variety of domestic and imported beers and sake served hot, cold, and or frozen on-a-stick.
To keep their lunch and dinner menus fresh, the chefs at Thai Mango Asian Bistro mix up their traditionally prepared Thai dishes with unique and seasonal produce. The chefs augment spicy and sour soups with lemongrass and mushrooms, and their original house soup recipe blends asparagus into a base of crabmeat and egg. Their more complex dishes include stir-fried noodles and creamy curries made heartier by the inclusion of well-seasoned morsels of beef, shrimp, and tofu. The chefs punch up the menu with a selection of spicy dishes such as szechuan chicken, and their bite can be soothed with a cup of jasmine tea or a raw aloe leaf applied to diners? tongues by candlelight.
Knives swish through the air behind the sushi bar at Ajisai Japanese Steakhouse & Sushi, slicing red snapper, yellowtail tuna, and other fresh seafood for sashimi platters and elaborate rolls such as the Tuna Dynasty, which combines crisp cucumber with crab tempura, black-pepper tuna, eel, cream cheese, and avocado. Hibachi chefs sear filet mignon, lobster tails, and other proteins on tableside grills, pairing them with sizzling rice and other sides. Natural-wood accents and a hanging chandelier lend the eatery a subdued yet sophisticated ambiance.
If you visited the buffet at Kyo Ichiban Buffet Restaurant once a day for six months, you would never have to eat the same meal twice. That’s because chefs whip up more than 300 items daily, drawing from Japanese, Chinese, and American influences. Sushi and other seafood—including crab legs on Fridays—complement a host of hibachi entrees and vegetables, all of which are grouped under a single price for adults and a discounted rate for kids. Guests can also choose to order from the restaurant's menu, a compendium of tangy Chinese entrees such general tso's chicken, peking duck, and lo mein. And, despite the kitchen's staggering scope, it doesn't shy from personal touches—chefs prep the honey crispy chicken from a family recipe.