Bento boxes, sushi rolls, and noodle soups make up the menus at Ichi Riki, where chopsticks can lock onto bites of familiar Japanese cuisine. Spicy and mild rolls include fillings such as fresh salmon, tuna, or eel with avocado. Baskets of shrimp and vegetables plunge into the bubbling deep fryer, where they transform into golden tempura. These classic dishes are offered à la carte or as part of combination platters. Pickup and delivery services let patrons enjoy their meals in the comfort of their own cabins made of chopsticks. Their tatami room is also available to accommodate up to 40 people for any occasion.
From outside, the understated façade of Banzai Hibachi doesn’t belie the fast-paced culinary action-taking place within. Around teppanyaki tables, diners watch fires blaze while master chefs toss fresh vegetables and meats with flair, flipping them in the air or letting the morsels sizzle on the grill. Behind the oyster and sushi bar, still more chefs brandish their considerable knife skills and assemble raw delights—delicately arranging pieces sashimi and maki to spell out SOS across platter islands.
The chefs at Impulse Hibachi & Bar Lounge turn food preparation into acts of athleticism with tableside performances and meals sliced and spun on a flaming hibachi grill. The menu brims with choice cuts of chicken, steak, seafood, and vegetables patiently awaiting their 15 minutes of fame and impending celebrity-judge critique. Main courses arrive circumscribed by helpings of salad, miso soup, veggies, rice, and a shrimp appetizer, complemented by a platter of salted edamame. A vegetarian ($13.95) plate caters to the herbivorous needs of clientele, and protein platters such as chicken ($15.95) or steak ($19.95) excite underused canines and incisors. Fresh seafood options such as the twin lobster tail ($29.95) treat guests to ocean-faring delicacies, and combo plates ($22.95–$31.95) pair a couplet of entrees to force a compromise between wrestling taste buds.