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.
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.
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.
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.
Cuisine Type: Authentic Chinese and Japanese
Handicap Accessible: Yes
Number of Tables: 25?50
Parking: Parking lot
Alcohol: Full bar
Delivery / Take-out Available: Yes
Outdoor Seating: No
When Wei Wong and Jong Wong founded Shanghai Osaka, they knew they didn't want to open your average Asian-American eatery. So they came up with a twofold approach: First, to create a menu that celebrates classic dishes at their most authentic, the same way one might find them in the Far East. And second, to fuse Chinese and Japanese cuisines?an effort that gave the restaurant its name. They also strive to live up to a high standard of quality. Sushi-grade fish arrives several times per week to ensure its freshness, and the kitchen staff adds no additional MSG to their ingredients while making dishes to order.
And while diners dig in to one of a vast variety of maki rolls or delicacies such as sliced beef, ox tongue, and tripe in a Szechuan-style sauce, they can take in one of the many events held at Shanghai Osaka. DJs stop by on Saturdays to spin tunes as guests fuel their dance moves with specialty cocktails that highlight seasonal ingredients.