Inside emBargo, a martini and tapas bar located in downtown Hyannis, servers arrive at lamplit tables with trays of hot and cold small plates, oysters on half shells, and seafood sliders. Each order of tapas resembles a work of art: applewood bacon and arugula add color to a plate of pan-seared scallops, and delicate drizzles of pomegranate molasses sauce spell out the word "Art!" on the grilled lamb so there's no mistaking what you're seeing. After dining on marinated artichokes wrapped in Serrano ham, diners can sip one of 20 signature martinis while listening to live entertainment, including jazz on Saturday nights and after-hours karaoke on Wednesdays.
Probably because its menu is so diverse and extensive, Feng Shui Restaurant isn't shy about suggesting what guests should order. The five-page menu, which includes a melding of Chinese and Japanese cuisine, has the phrase "Must Try!" printed next to several dishes, including deep-fried crispy prawns seasoned with the chef's signature spice blend. Should patrons choose to stray from these favorites, however, it's unlikely they'll be dissatisfied: Feng Shui was once selected as the city's best restaurant by Boston Magazine, and in 2010 was named one of the country's Top 100 Asian restaurants by Chinese Restaurant News.
Feng Shui could feasibly claim three specialties: Chinese entrees, hibachi, and sushi. The house crispy duck is a popular Chinese dish, a boneless cut that's rolled in pastry batter before being deep-fried and paired with fresh veggies. At the hibachi tables, chefs use a rice-bran cooking oil, which is free of trans fats, to sear each guest's choice of protein and veggies. On the sushi menu, chefs might eschew the typical rice or seaweed packaging found around most rolls, as in the Gold Fish roll, which instead wraps its tempura-avocado-eel contents with thin cuts of shrimp and salmon. With such a wide range of options, it's understandable that patrons would want to try a bit of everything. Luckily, there's a buffet lunch Monday–Saturday and for Sunday dinner, which includes a spread of more than 30 entrees, soups, sushi rolls, and desserts.
Asia Palace introduces its guests to no shortage of options. The South Weymouth establishment's food selection features nearly 20 categories—making the menu read like a who's who of Chinese cuisine. There's the health-food section, which boasts a variety of steamed dishes, and the house specials section, which simmers with spicy creations. The house-special Dragon and Phoenix fuses two dishes into one with sizzling chunks of shrimp and chicken. The menu also includes entrees designed to share. The Pu Pu platter, for instance, lets diners sample seven distinct foods before taking leftovers home to the hungry minivan.
Don't be alarmed if you see an open flame leap up from your table at Tokyo Japanese Steakhouse. This is an entirely normal occurrence. Each of the restaurant's teppanyaki tables is outfitted with a large steel grill, where chefs put on a show as they cut and sear meats, vegetables, and parking tickets. Aside from the popular hibachi dinners, the menu features a number of sushi rolls and shabu-shabu dishes, the latter of which consist of thinly sliced meat and vegetables boiled and served with dipping sauces.
One of South Shore Living's "10 Influential People You Should Know" in 2010, Jimmy Liang evenly divides his time among his five Boston-area restaurants. At Fuji 1546 Restaurant & Bar, his culinary crew whips up contemporary Japanese dishes with a focus on maki, sushi, and sashimi. The sushi selection ranges from eel-filled caterpillar rolls to sweet-potato maki to the BLT roll, which guests must order without using any vowels. The menu also includes traditional eats such as gyoza, sweet-and-sour crab-meat balls, and filet mignon cooked in a housemade lime-soy marinade. For entertainment, Fuji 1546 Restaurant & Bar has a live DJ that spins every Friday and Saturday night.
The chefs at Kagawa Sushi Bar & Restaurant have been rolling maki and frying tempura since the eatery opened in 2002. Many of the ingredients for their raw creations come directly from the Boston Fish Pier, including the fresh mackerel and lobster found in some of their specialty maki rolls. The chefs' menu is complemented by a bar fully stocked with sakes, wines, and shot glasses filled to the brim with chasers of soy sauce.