Fujiya House's chefs display their dedication to the art of Japanese cuisine by crafting most of their menu directly in front of diners. Hibachi grills fill most of the brightly lit dining room, where planters of bamboo add small splashes of color to the neutral-toned walls. As the chefs dexterously slide cuts of filet mignon, chicken, or lobster across the grill tops, shining metal range hoods vacuum up smoke and stray rainclouds hovering over diners' heads. Nearby sushi chefs also wrap california rolls and thinly sliced pieces of nigiri.
Japanese, Chinese, and Thai cuisines fuse together in Miso Asian Grill & Sushi Bar’s dishes. Its chefs hand roll sushi and prep entrees that are free of additives and preservatives and loaded with hand-cut seasonal vegetables. They slather eggplant with chili-garlic sauce and smother whole fried red snapper in red curry sauce before setting them to simmer atop the kitchen’s wok or grill. Elsewhere, chefs manning the sushi bar craft abundant hand and classic rolls alongside 20 specialty rolls, such as the spicy Crab Killer, which is served with a detailed description of the wanted crustacean’s likeness. Each of the chef’s creations can be served to waiting patrons in Miso’s contemporary, art-adorned dining room or on its outdoor patio, which is nestled beside a tranquil pond.
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.
At China Wok, Chinese voyages begin with authentically prepared appetizers such as deftly wrapped spring rolls and seafood soup for two. Chicken, pork, beef, seafood, and vegetarian entrees dot the expansive Chinese menu. Performed in the Dragon and Phoenix Sichuan style, which fell between the development of glam rock and new wave, plates of shrimp, lobster, and diced chicken are sautéed in the chef's signature red sauce. Among the sushi menu's appetizers, a delicately flavored miso dressing runs through the avocado salad, warning its inhabitants of impending doom. Eight specialty rolls tempt diners with flavorful cylinders: shrimp tempura, cucumber, and crab sticks happily crowd into the Dragon Roll's eel envelope. Like the geishas of Edo-period Japan, the geisha roll bears a stylish hat of spicy tuna over a pile of crab, avocado, and cucumber.