Asian Pearl's chefs practice their craft with multitasking; in order to execute the bistro's extensive menu, they must be familiar with the tenets of Thai, Chinese, and Japanese cuisine. Rice noodles and fragrant curries occupy the Thai sphere of the kitchen, while woks toss Chinese favorites including sesame chicken and five-spice duck. Japanese influence appears both in tempura plates and in signature maki rolls, such as the Sky roll that tops shrimp tempura with masago, kanikama, and crunch. Asian Pearl also blends flavors in seafood or grill dishes, such as Tiger's Tears—marinated beef draped in a sauce they claim is "spicy enough to make a tiger cry," something that was said of Judy Garland.
A gentle bath of neon blue light descends over diners inside Asian Pearl's modernist dining room, punctuated by white tablecloths and mural silhouettes of golden trees. Neatly folded napkin peaks greet patrons as they sit down at the sushi bar, forming a crimson vanguard between the wood-and-silver chairs and the chefs' busy hands behind the glass. Around the perimeter of the dining room, thin hanging lamps cast a contrasting red and white light from behind scrawls of Chinese characters.
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 entrée 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.