With its amber and red tones, bronze waterfall, and pebble stone accents, Arisu Japanese Cuisine immerses diners in an elegant, easygoing atmosphere. The restaurant's tranquil vibe reflects the meaning behind its name, "Great River," as well as the contemporary Japanese cuisine that it plates up daily. Upon sinking into Arisu's oversized banquet chairs, diners may fill up on an extensive menu that includes Japanese standards, such as sushi and sashimi, along with Korean barbecue ribs marinated in a sweet soy sauce and lobster teriyaki served with assorted veggies.
A waterfall bubbles into a rippling fishpond, its surface reflecting the colorful string lights on a sprouting tree. Around the rest of the dining room, lattice-style wooden dividers arc and bend beside traditional Japanese screens and the green wisps of plants. To pair with these decorative touches, Takara mingles traditional cooking methods from several Japanese regions in a menu of tabletop hibachi, teriyaki, and delicately wrapped sushi.
Wall sconces cast an orange glow on sashimi and maki rolls of tuna, scallop, and yellowtail, and tableside hibachi chefs slice and mince salmon, lobster, and filet mignon on a heated grill. After scooping up udon noodles from a steaming, kitchen-prepared hot pot, guests can catch the game on several high-definition flat-screen TVs, or test the bartender by asking for the little-known drink "Water on the Rocks."
Owners Sophie Tan and Calvin Yum know how to make sushi fun. Which is why their restaurant, Cucumber Sushi and Salad Bar—called "a shiny new restaurant that epitomizes millennial dining" by the Staten Island Advance—entertains diners in a trendy eatery that features minimalistic decor and a menu of classic and creative Asian dishes. Traditional options such as yellowtail rolls and thai coconut curry support the menu's creative cast of Japanese salads and specialty rolls made from spicy kani and Mexican seasonings. Cucumber Sushi and Salad Bar also offers prix-fixe and spring special menus.
With a menu that includes hot and cold specialties, sushi and sashimi, and deep-fried delicacies, Midori Sushi has a dish to suit any taste. Meals can begin with cool, crispy, spicy lobster rolls or crispy Japanese chips topped with tuna and Scottish salmon. From there, things warm up with a steak-and-chicken hibachi dinner or a plate of Chilean-sea-bass teriyaki. Those who prefer their heat in the form of spice can try the Volcano roll, testing their taste buds’ strength against yellowfin tuna dressed with two kinds of spicy sauce. Those in search of noodle-based nourishment can dig into bowls of beef or chicken yaki udon or order a side of hibachi noodles to complement any dish or weave into a tasteful hibachi basket.
The chefs at Ninja Sushi work behind a sleek black bar where they carefully meld ingredients together by hand to make colorful, flavorful rolls. Creatively named signature rolls include the Li'l Mermaid with tempura and cucumber inside and spicy caviar and scallion outside, as well as the Ninja Sandwich—spicy crunchy tuna, marinated crab meat, barbecued eel, and tobiko. Cooked Japanese specialities also emerge from the kitchen in the form of chicken katsu and teriyaki steak.
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.