An evening at Tokyo Japanese Steak House generally includes dinner and a show, but it’s not live music or dancing, and each group of diners gets their own performance. Guests sit down at U-shaped tables built around grills, where chefs theatrically slice, toss, and sizzle teppanyaki dishes. Guests can choose a single protein or a combination—including filet mignon and shrimp—which are seared amid plumes of steam and fire before their very eyes. More mellow meals take place at the sushi and noodle bar, where patrons look on as chefs meticulously build smoked salmon nigiri and Japanese lasagna, a baked California roll with secret sauce.
The dishes pair perfectly with their slew of Asian-inspired drinks. In addition to pouring sake and Sapporo, the bartenders mix specialty cocktails, such as the Tokyo sunrise with tequila, plum wine, and pineapple juice.
Duk Wo's sleek, casual confines are adorned with Chinese calligraphy, small black booths, and a lively sushi bar. Warm up tongue buds with an order of chicken lettuce wraps, served on a bed of vermicelli and infused with delicate spice, sautéed chicken, and peppers ($6.95 for four, $8.50 for six). The half peking duck is a house specialty, seasoned and slowly grilled until the skin is crispy, and then served with five pancakes, spring onions, and plum sauce to quiet the enthusiastic quacking of hungry stomachs ($14.95). Take a delectable dip with an order of shrimp with lobster sauce, an all-swim of water chestnuts, mushrooms, green peas, and carrots in an egg-white lap pool ($8.95 or $10.95). Sushi is served on Fridays and Saturdays from 5 p.m. to 9 p.m., and the roll library includes classic titles such as spicy tuna ($4.50), as well as novel bundles such as the eel-topped tempura fantasy roll ($8), a favorite of the Loch Ness monster. Check out the full menu of non-sushi nosh here.
At Hikaru Sushi, seasoned chefs mold the sea's freshest specimens into more than 70 types of maki and nigiri. In addition to constructing classic California rolls from crab sticks and cucumbers, they whisk taste buds to the frontier of the sushi realm with colorful fruit maki and a deep-fried Virginia roll stuffed with asparagus, cream cheese, and yellowtail. The eponymous Hikaru bento box pairs a choice of five sushi rolls with hot teriyaki and an Asian amuse-bouche such as gyoza or shumai, and the Hikaru maki teams crispy shrimp tempura with a mayo that has more kick than a Rockette who took tae kwon do lessons as a child. To end the meal on a sweet note, guests can nibble desserts such as mango sherbet and tempura ice cream on the restaurant's outdoor patio.
Kanpai Japanese Restaurant encourages diners to raise their glasses over platefuls of fresh sushi and traditional Japanese entrees. Inside the restaurant—which takes its name from a word that means “cheers!” —patrons gather around the sushi bar and watch as chefs set pieces of yellowtail, white tuna, and smoked salmon over rice and slice up various specialty rolls. Meanwhile, the wait staff carries salmon and chicken teriyaki from the grill to dining room tables both indoors and out. Throughout meals, patrons can sip wine and sake, or kick back with a bottle of Japanese beer.
Hungry twosomes can warm up palates with organic tofu miso soup and a starter to share, such as a Dragon Taco, a combination of eel, cucumber, and salsa tucked inside a grilled-tortilla sleeping bag. The second course confronts chopsticks with two of more than 35 special rolls, including the Crunchy Infinity, a symphony of shrimp tempura, spicy crab, cucumber, masago, and crunch flakes, and the Out of Control, which attacks tongues with tuna, salmon, soft-shell crab, and spicy tuna, all drizzled with spicy aioli. Special rolls are then sidekicked by a choice of two classic maki such as California rolls, spicy-scallop rolls, and Spider rolls—deep-fried soft-shell crab dressed in the finest bright-orange masago overcoats.
Though the interior of Matsutake Ballston Japanese Steak and Seafood House takes a modern approach to traditional Asian décor, its lunch and dinner menus are filled with authentic Japanese cuisine. On traditional hibachi grills, chefs-turned-showmen sizzle morsels of marinated chicken, NY strip steak, and lobster alongside fresh vegetables. At the sushi bar, maki-makers hand craft spicy tuna, tempura shrimp, and California rolls in a less flashy display. For more unique flavors, Matsutake serves up appetizers of tempura-fry calamari and cap meals with desserts such as housemade crème brulee infused with green tea and cream harvested from the brulee tree. Matsutake also stocks a selection of imported Japanese drinks including Echigo Koshi Hikari rice lager, Junmai sake, and Ramune orange soda.