Wok 'n Fire?named Best Asian Restaurant by West Suburban Living?tantalizes taste buds with a menu bursting with flavors from Chinese, Japanese, Thai, and other Asian cuisines. In their specialties, chefs sear seafood, steak, and chicken with complex flavors in the wok. They craft sashimi and specialty maki rolls, as well as twirling together noodle dishes that range from japanese udon to thai curry noodles and the cantonese noodles used in ancient tugs of war between provinces. Ginger ale and flavored lemonades, both crafted in-house, hydrate throats between bites.
Decor varies across the Asian bistro's locations throughout the western suburbs, but all share dramatic lighting, sleek hardwood floors, and smooth wooden seating that all obey one gravitational constant. Sophisticated accents pervade each location, such as dangling lights that recall bells, sinuous golden dragons undulating across a wall, and partitions that mimic an abacus or twined branches.
The aesthetically inclined chefs at Swordfish special order fish from overseas, then compose the fresh fillets into a variety of grilled entrees, sashimi, and artfully presented sushi. Colorful sauces and garnishes accent the gentle pastels of seafood dishes, and crunchy golden sprinkles attract desperate leprechauns from the tops of rolls such as the calamari tempura.
Swordfish's bartenders pour out warm sake or line stemware with one of the house's wines or signature martinis, encouraging the swelling sounds of conversation during evening dinners or weekday happy hours. The sounds of mingling patrons bounce off of the dining room's crimson walls, adorned with contemporary murals and artwork, as the crackling fireplace emits tendrils of heat.
Sushi City extinguishes appetites with a mighty menu of tightly rolled maki and traditional Japanese dishes. Like a care package from a pirate, sushi rolls bear fresh favorites in their centers, such as two pieces of tuna ($5), sweet shrimp ($6.50), or fresh water eel ($5). The majordomos of the maki menu include specialty rolls such as the torched dragon maki ($15), in which salmon, shrimp, and tuna join forces under a canopy of spicy mayo. Teriyaki ($11.95–$16.95) also vies for the culinary spotlight with traditional tastes and a thrilling stand-up comedy routine featuring chicken, steak, or a selection of fish.
In 1977, Eddy Ho came to America with the dream of opening his own restaurant. In the 35 years since, he has lived that dream three times over, founding a trio of establishments that spotlight the showiest styles of Japanese cooking while commemorating the year of his transpacific crossing. Whether it's filet mignon, chicken, and seafood chopped by a flurry of clicking blades on hibachi grills or a sleek roll of sushi assembled by deft hands, each entr?e arrives in a dining room decked with hints of traditional Japanese architecture, including subtle geometric patterns, crimson accents, and painstakingly manicured flora. Glasses of imported Japanese beer and sake stand ready to accompany each meal, helping diners toast to good fortune or play a glass harp rendition of their college fight song.
Vintage wooden beams vault over eaters at Sushi Mono, where seasoned chefs fold contemporary twists into traditional nigiri, sashimi, and sushi. The menu's Mono Double signature roll aids bonding between baked shrimp and snow crab ($16) while fueling the efforts of the GlobalGiving Foundation by donating $1 per roll. Tekka don entrees summon 12 pieces of either tuna or yellowtail sashimi to a bed of sushi rice ($24). Fiery salmon and octopus aid the Mini Godzilla special roll ($13) in its quest to stomp out hunger and knock over toothpick towers. In the evening, the eatery comes to life with lights casting a rainbow glow over the crimson walls and Asian-inspired screens and spotlights subtly illuminating cozy booths or singling out operatically trained servers for solos.
Traditional Japanese recipes and cooking styles continue to inspire the chefs at Shinto Naperville. Mushrooming bursts of flame erupt from stainless-steel hibachis as they sear diners' orders tableside. In between shuffling platefuls of scallops or 28-day-aged filet mignon across the steaming surface, the chefs entertain their hungry audience by juggling utensils, tossing small pieces of food into guests' waiting mouths, and correctly guessing everyone's least favorite astrological sign. Measured doses of house-made teriyaki sauce or herb-infused butter lend even more flavor to the carefully caramelized entrees. Meanwhile, the chefs behind the sushi bar avoid grills entirely as they roll specialty maki with premium ingredients, including tempura lobster and jalapeño.