The chefs at Tokyo Seoul conjure mountains of Japanese and Korean fare that includes sushi, hibachi, and pan-Asian cuisine in a spacious eatery suited for groups of all sizes. On arrival, guests can choose to sit in the fiery hibachi section, conveniently housed inside a miniature volcano, or opt for the cooler climates of the smaller party-seating area or large-party dining room. Bento boxes ($10.95 each) and sushi combos filling lunchtime bellies give diners the chance to customize their own noontime grub. Brandish chopsticks or taped together sporks to pluck up thin slices of marinated beef with bulgogi surrounded by an orbit of crispy vegetable tempura, Japanese chae noodles, rice, miso soup, and tongue-tickling ginger salad. The midday sushi and maki combo simmers with a steamy side of miso soup that complements delectable california rolls and nigiri ($13.95).
Fuji Buffet opens the doors to a wide-ranging buffet, as well as individual servings from its menu of authentic Chinese eats. Buffets at lunch ($6.99) or dinner ($9.99) proposition empty bellies with the prospect of unlimited fried or steamed dumplings, 10 varieties of sauce-slathered chicken, 5 types of shrimp, and a slew of desserts. Non-buffet diners sink teeth into rich mongolian beef ($7.55) or plumb the depths of deliciousness with shrimp with lobster sauce ($8.75). A chef’s specialty dish invites guests to witness the maritime matrimony of scallops, shrimp, imitation crab, and lobster sauce in the seafood delight ($9.95), and the four seasons prompts taste buds to contemplate life’s ephemeral nature with a mouthful of shrimp, beef, scallops, roast pork, and vegetables ($8.75). Patrons can complement piping-hot dishes with an array of chilly bubble teas, a favorite refreshment among divers for its precious pockets of air.
Asahi Japanese Restaurant's sushi bar features a moving conveyor belt that displays colorful plates of the signature Japanese seafood. In addition to sushi and sashimi, the friendly staff also makes available such entrees as chicken teriyaki, hibachi steak and shrimp, and vegetable tempura. Asahi Japanese Restaurant can also cater parties, though it probably can't replicate the in-restaurant conveyor-belt experience unless your party's at a conveyor-belt assembly line.
Kabuki's menu features a variety of local and organic produce, as well as fresh fish sourced from Honolulu and the Atlantic coast. Wake drowsy taste buds with a starter of pork and cabbage gyoza, tender dumplings served with dunkable chili-soy sauce ($8) before moving on to an expertly flamed or flame-free entree. Sate aquatic appetites with a selection of freshly rolled sushi, available in classic varieties such as the crab-and-cucumber-filled California roll ($8), or the house’s own Kabuki roll, hosting a slumber party of shrimp, scallion, jalapeño, spicy mayo, and tempura flakes in a spicy rice sleeping bag ($12). Those opting for cooked fare can choose from globally inspired eats such as the miso-marinated sea bass ($20), or choose their own culinary adventure with a customizable stir-fry of vegetables, rice or noodles, and selection of meat ($12 standard, chicken $14, scallops or shrimp $16, beef or lobster $18). Finish with an of-age drink of wine or craft beer, or opt for the Sho Chiku Bai house sake (half $6, full $10) for a perfectly paired sip or apropos spit take.
At Sakura Garden, diners don?t have to choose between Chinese food or sushi?they can enjoy them both in a single meal before washing it down with an Asian beer or fruit-flavored sake. At the corner sushi bar, chefs combine vinegared rice, seaweed, fresh fish, and vegetables into artfully prepared dishes such as the Sakura Garden special roll, a colorful mix of tuna, salmon, crab, eel, and avocado rolled up in soy paper, then drizzled in a housemade sauce and flying-fish roe. The Chinese dishes are just as fresh and delicious; choose from a number of pork, chicken, beef, or shrimp entrees served with white or brown rice.
The grill at Sogo Japanese Steakhouse is not just a grill. With tables surrounding it, the flattop hibachi doubles as a stage, where chefs Binh and Matt juggle spatulas while searing lobster, steak, and scallops. While their customers grill their own portions of Kobe beef as an appetizer, the sushi chefs in the kitchen prepare both cooked and raw signature rolls with ingredients such as eel, deep-fried crab, and spicy tuna with a tempura crunch. The chefs also craft orders of live scallops, sea urchin, and lobster. All the while, customers enjoy the view of a modernly designed space, with bright pink walls by the grill and funky light fixtures throughout.