If cooking were a language, the chefs at Makoto Japanese Restaurant would be multilingual. They follow Chinese, Japanese, Malaysian, and Thai cooking traditions to craft dishes ranging from Thai-style duck with curry sauce to broiled eel with seaweed salad and Japanese pickles. At any given time, they might be slicing fresh sashimi in the kitchen or dazzling hungry guests at tableside hibachi grills. They approach grilling as a performance, thrilling audiences by flipping juicy steaks, sizzling tender scallops, and chopping vegetables fast enough to ignite the flames that light the grill. Wooden walls border the hibachi tables, creating an air of exclusivity as diners delight in the semi-private show.
Traditional Japanese culture dictates that the hearth of the house is the heart of the house—a common space where family and friends broke bread together. The robata restaurant takes that concept further, typically by making a fiery grill the centerpiece of the dining room. Mr. and Mrs. Shindo, the owners of Robata of Tokyo, aim to capture a familial, welcoming atmosphere, where you can sample a wide range of Japanese cuisine spanning sushi, tempura, and hibachi grilling.
Cooking is theatre at Robata: take a seat at the sushi bar to watch the chef prepare both traditional and unique sushi rolls. The Halloween roll features salmon, avocado, and masago. You can also watch as chefs at the hibachi grill slice and dice meat and veggies and serve it directly to patrons. A full bar is on hand, too, serving sake and beer.
Midori Japanese Restaurant's experienced staff has been broadening culinary horizons for more than 20 years. The talented sushi chefs craft fresh scallops, smoked salmon, and eel into more than 70 specialty rolls under the watchful eyes of guests who dine at the sushi bar. Beyond the dining room's ornate paper lanterns and crystalline chandeliers, an unseen kitchen crew concocts crispy tempura, comforting bowls of udon noodle soup, and sweet teriyaki entrees to round out the extensive menu. Thanks to Midori's BYOB policy and evolution's gift of opposable thumbs, diners can carry in their own libations.
At Domo 7 Japanese Restaurant, patrons feast on a bounty of teriyaki, tempura, and seafood dishes, as well as dozens of sushi rolls with fresh fish, eel, and tempura lobster. At the Chester location, hibachi chefs dazzle diners with at-the-table meal preparation that blends showmanship and culinary knowhow.
Panda Restaurant's cooks take visitors on a tour of the Asian continent, magically compressing the lengthy journey into a single, jet-lag-free meal. From Japan, they prepare specialty sushi, such as the Spicy Girl tuna roll with droplets of chili sauce or the Hawa roll with eel and mango. They head across the sea to borrow recipes from China, such as the Seven Stars Around the Moon, which boldly melds the flavors of beef, scallops, jumbo shrimp, roasted pork, king crab, and chicken. Finally, they sling up Thailand's noodle and curry staples, such as massaman shrimp with potatoes or chicken sautéed with fresh mango. Between sips of their favorite BYO beverages, guests can conclude this epic feast with a sweet flourish of ice cream.
Hailing from the city of Nagano, Japan, the chef at Nagano Japanese Restaurant displays authentic cuisine in the form of sushi, noodle dishes, and grilled teriyaki entrees. The maki ranges from simple, single-filling numbers, such as the tuna roll, salmon roll, or pickled squash roll, to the elaborate rocket roll loaded with fried squid, eel, shrimp, crab, and scallions. Udon, soba, and ramen bowls allow diners to practice their slurping skills, while balls of mochi ice cream coolly conclude meals. The BYOB spot occupies a narrow space on Washington Street, and its causal dining room invites diners to sit at low-top tables or at the sushi bar.