Tenichi Steak House crafts a range of Japanese specialties, including hand-rolled sushi as well as flavorful, MSG-free hibachi fare that’s sizzled in 100% vegetable oil. During tableside preparations, knife-twirling chefs make a performance of mincing, flambéing, and flashing semaphore messages, before dishing up still-steaming heaps of steak and seafood. Udon soups and crispy, golden tempura specialties round out the menu.
At OctoBachi, chefs dynamically chop, slice, sizzle, and roll a menu of hibachi-grilled meats, sushi rolls, and nigiri right before diners' eyes. The exotic dishes are artfully plated using locally sourced ingredients, including chicken, veggies, and certified Angus beef. Lorded over by a colorful illustration of the restaurant's mascot—a determined-looking, neon-green octopus wielding a cleaver—the bar area's lively atmosphere welcomes guests to join OctoBachi's beer club, in addition to participating in beer-brewing, sake-tasting, and sushi-making classes. The staff is committed to recycling as much as they can, further illustrated by the fact that the bar itself is made from recycled stair planks and the stools are rehabilitated milk crates, rescued from a life of crime in landfills.
The chefs at Fancy Q Sushi Bar & Grill routinely have their hands full, whether they are juggling spatulas above sizzling hibachi grills or rolling up ocean-fresh fish in mats of seaweed at the sushi bar. At midday and into the afternoon, the restaurant’s lunch specials pair spicy salmon and california rolls—just two of the restaurant’s more than 85 types of sushi and sashimi—with salads or soups. Hibachi grills come alive as the sun sets, cooking entrees of steak and shrimp to pair with frosty mugs of imported Tsingtao beer. Wooden tabletops and brick walls reflect an appreciation for Japanese minimalism and modesty at odds with the chefs’ entertaining antics as they toss rice bowls high into the air and walk on shaky chopstick stilts.
Dragon Palace Chinese Bistro’s Chef Cheng Sin Yung is completely dedicated to authenticity. He commissioned the construction of his bistro in Taiwan and then shipped the eatery to the states piece by piece, instead of taking the easy way out and floating it across the waters via iceberg. To craft meals that live up to his high standards of authenticity, he spent time in Hong Kong, meticulously honing time-honored Chinese recipes and techniques.
Throughout the lavish dining room, decked in rich maroons and golds, artwork from contemporary Chinese visionaries whispers of the ancient culture, and so does the food. Instead of bombarding patrons with a buffet of Chinese food, he painstakingly curates a menu of dishes including five-spice duck and royal steak kew. The menu forays into the unusual with dishes such as seafood bird nest and minced pork with chinese eggplant, but also includes some familiar dishes, such as lo mein and general tso’s chicken.
Beneath Kobe Grill's neon sign, diners enter the eatery's snug space to feast on Japanese flavors packed inside sushi rolls and across nine different combination platters. Appetizers awaken taste buds and boost tooth confidence with the crunchy shells of the spring roll ($1.95) or fried dumpling ($3.95). For main fare, the hibachi steak-and-shrimp entree partners with fried rice, zucchini, and onion ($9.99) and yakisoba noodles weave around pieces of teriyaki chicken ($6.59). Chopsticks pluck the california roll's bundle of crab and avocado ($3.35), which eaters can augment with a bottle of sake ($5.99) or a glass of green tea ($1.59), originally dyed to impress leprechaun royals.
Unfold your elemental dreams with World Oriental Kitchen's (W.O.K.) menu of Far East-inspired fresh and organic food, all prepared without artificial additives, such as growth hormones or trans fats. Palate-parachute into your meal with an appetizer, such as crispy shrimp wontons ($5), before skiing into the sustenance of an entree such as the spicy sirloin ($11), with free range beef, organic zucchini, sweet corn, cabbage, green onions, egg, and chilies, doused in Szechuan sauce and served over rice. Do-it-yourselfers can take a break from handcrafting a private Mediterranean island and assemble their own wok-fired meal—start with a rice, noodle, salad or veggie base ($5), and then add your favorite ingredients ($1.50–$2.50) from an assemblage including beef, chicken, pork, shrimp, chestnuts, pineapple, and R2 motivators. Hydrocarbon-powered sauces available for extra topping-ing include black pepper, honey lime, teriyaki, chili bean, and coconut curry. W.O.K. also rolls sushi and signature rolls ($3.95–$11.95) into your stomach with wild abandon.