At Thyme Japanese Cuisine, cooking dinner is as much about performance as it is about preparation. Pull up a chair around a traditional hibachi grill, where chefs in bright red hats sear fragrant grilled meats and seafood over an open flame. The end result is an array of succulent entrees, from chicken and calamari to filet mignon paired with lobster tail.
There are also several other Asian-inspired entrees you can order from the kitchen: tofu teriyaki, shrimp tempura, and vegetable pad Thai, to name a few. At the on-site sushi bar, you can watch as chefs specialty rolls such as the Red Sox roll, king crab mingled with asparagus, mango, and avocado wrapped in delicate soy paper. Fried cheesecake and green tea ice cream round out the dessert selection.
The atmosphere is a little more low-key in the bar area, where guests can sidle up amid colorful, changing lights to sip cocktails. The private VIP party room is the ideal place to celebrate birthdays, anniversaries, or the discovery of the VIP party room
Knives click as the chefs at New Tokyo Japanese Steak House slice through rolls at the sushi station or cut filets into bite-sized morsels at the hibachi grill. These sounds signal dinner is almost ready, and that dinner will showcase Japanese culinary traditions—there are more than 30 specialty rolls available. The chefs handling these knives wrap fresh fish in rice and seaweed and sear steak and seafood atop a hot grill. They also serve teriyaki and noodle dishes that bring flavors of the old country to tongues more respectfully than licking a monk's head for good luck.
The chef twirls and spins his carving fork and spatula in a percussive rhythm atop the grill. He continues the show, slicing and seasoning meats and vegetables as part of a choreographed spectacle for guests lined around the perimeter of a hibachi grill. In addition to freshly seared dishes, the chefs also man a sushi bar, where they work with ingredients such as fresh salmon and deep-fried sweet potato. They prepare plenty of vegetarian items as well as a selection of Chinese dishes. Every dish is available for delivery within a 5-mile radius, which Kyoto's staff demarcates by drawing a large chalk circle around the restaurant.
Echoed by the Japanese lucky-cat statues and Chinese mountain wall art, Kashin Garden's pan-Asian specialties range from pad thai and tempura to fresh sushi. Chefs wok-toss morsels of meats, tofu, or shrimp and whip up specialties including rich duck and trios of chicken, shrimp, and beef, or scallop, shrimp, and calamari in crispy golden veggie nests. The sushi chefs craft rolls that encapsulate fresh yellowtail or spicy tuna more snuggly than the cold-blooded embrace of their mothers when they were wee roes. Characterized by soft lighting glowing from golden lamps and splashes of mosaic tiles, the lounge bar beckons patrons to kick back with a cocktail.
At Maki Sushi Bar, pale yellow walls accented with a crisp, rust-hued stripe surround dark wood tables and a sushi bar where chefs artfully slice up fresh fish into eye-pleasing Japanese dishes. Before diving into main courses, stomachs warm up with a series of calisthenics and bites of starters such as the gyoza's pan-fried pork dumplings. Signature specials blanket plates with bites from the deep blue, seasoned delicately and accented with unexpected ingredients. The seafood martini hosts salmon, tuna, and seaweed salad in an long-stemmed martini glass. To sip more liquid spirits from stemware, patrons select from a full menu of signature cocktails, such as the Crazy Makitini or the Japanese mojito. After exploring a rainbow of nigiri, sashimi, and maki rolls, tongues delight in tasting sweet bites of tempura cheesecake à la mode or crafting sweet mouth guards out of mochi ice cream.
Japanese, Thai, and Korean cuisines equally influence the chefs at U-Me Restaurant and Lounge, helping them devise a menu of pan-Asian cuisine. The chefs capture the elegant simplicity of Japanese sushi by rolling more than 40 individual maki, filling them with everything from grilled lobster and cucumber to fried sweet potato and imported oxygen molecules. Pineapple and basil lend a distinctive fragrance to the thai curries, and korean short ribs emerge with a piquant glaze of chili paste.
The dining areas’ clean white walls, warm wooden tones, and marble sushi bar mimic the menu’s restrained elegance. However, the restaurant adheres to its trans-Pacific roots by featuring framed Eastern artwork along the walls and Asian artifacts above the sushi bar.
Aikia Steakhouse's staff goes beyond providing food: the chefs make elegant presentation a core part of the dining experience. From arranging sushi rolls artfully on plates to sizzling hibachi entrees on teppanyaki tables right in front of customers, the team takes the doldrums out of dining without the use of motorcycles. Their menu catalogs 20 hibachi dinners, including filet mignon, 28 maki and hand rolls, and several lunch specials. The decor is as upscale as the culinary presentation, with rows of plants set against wood accents and shoji screens marking private tatami rooms.