Fresh seafood parades on either side of the glass of Galanga Thai Kitchen & Sushi Bar's expansive aquarium. As decorative foliage casts dappled shadows atop the bustling bar, sushi chefs keep one eye on the tank and one eye on their 23 inventive sushi rolls. In the kitchen, the chefs also flip flame-kissed steaks and whip together Thai specialties that include drunk noodles and panang curry. Sips of wine, sake, or imported beer augment each bite, and decadent desserts provide mealtime sendoffs in the form of deep-fried cheesecake, chocolate mousse, and green-tea ice cream steeped by an abominable snowman.
Plates of fresh-made sushi and sashimi travel to tables around Sushi Song's cozy dining room, which is bordered by brick walls and illuminated with romantic lighting. In the kitchen, cooks carefully assemble rolls brimming with inventive ingredients such as Maine lobster, quail egg, and barbecued eel.
A 1,200-gallon aquarium greets diners as soon as they enter Tokyo Blue, an upscale Pan-Asian restaurant located inside the Ocean Manor. Situated on 200 feet of private beach, this elegant eatery features modern flourishes such as glowing glass columns, glossy blue floors, and a full bar illuminated by blue lights. Once the clock strikes 10:30 p.m., a DJ helps transform this chic space into a hopping nightclub, where patrons can refuel with a late-night menu or journey onto a second-story patio ideal for basking in the ocean air and high-fiving the occasional flying fish.
Against this trendy backdrop, Chef Mai—who earned his cooking chops at the popular Miami restaurant Nobu—simmers tenderloin in green curry, drizzles shichimi butter on baked Maine lobster, and pan-sears Chilean sea bass in 25-year aged balsamic and teriyaki sauce. Meanwhile, sushi chef Jo skillfully assembles 30 specialty rolls, including classics such as the California roll as well as eclectic mash-ups such as the Mexican roll with shrimp tempura, avocado, spicy mayo, cream cheese, and sesame seeds.
At the family-owned Sushi Room, skilled chefs from Manhattan, Miami, and Japan use fresh seafood and inventive recipes to spice up traditional Japanese dishes. The menu focuses heavily on sushi, with options ranging from standard soft shell crab and tuna rolls to the specialty mixed volcano roll, which mixes a traditional California roll with baked salmon, crab, conch, and octopus. If sushi and sashimi aren't your thing, you can choose from an extensive selection of cold and hot Japanese plates that include vegan-friendly tofu dishes. The flavorful escargot plate is simmered in sake and cabernet in a traditional toban-style ceramic skillet. Lounge in the candlelit dining room and savor sips of sake—the restaurant serves more than 20 varieties of the traditional rice wine.
The chefs at Go!Bento fill traditional Japanese-style bento boxes with entrees and sides from Chinese, Thai, and other Asian cuisines. Bento boxes in sizes from the petite Go! Ninja to the hearty Go! Sumo mingle pad thai, honey-garlic chicken, lo mein noodles, and steamed pot stickers. Go!Bento also riffs on hot dogs with katsu-fried franks, avocado, and spicy mayonnaise. The kitchen team coils specialty sushi rolls such as the BFF, whose circumference of tuna, salmon, and whitefish is measured in friendship bracelets. Branching out from their core competency of savory seafood, the staff also drizzles donuts with condensed milk and green-tea ice cream to round out the menu.
Sushi Mentai’s cooks evoke authentic flavors from Japan and Thailand with freshly made entrees, such as teriyaki chicken, Thai-style fried rice, and panang curry. At a visible workstation, meanwhile, sushi chefs slice and dice fresh seafood into 28 different types of sushi and hand rolls before topping them off with spicy mayo, cream cheese, or fresh vegetables. During the afternoon hours, they stuff bento boxes with a four-piece california roll, gyoza, and edamame for lunch on the go.
Sushi Mentai’s authentic Asian touches don’t stop with the food, though. Traditional red paper lanterns hover above wooden booths, illuminating cups of hot green tea or glinting off decorative statues of Buddha.