At Kona Kai Sushi, fresh catches from all over the sea are transformed into delicious, beautifully crafted meals as chefs roll thin slices into colorful sushi rolls. Small beds of rice bolster pieces of nigiri sushi that feature giant clam caught in Seattle or mackerel from Norway. The menu also includes tasty miso-crusted prime rib, "fish chips," and crab miso from Tottori, Japan. Diners can also partake in the omakase, which offers multiple courses determined by the day's best ingredients and the whims of the chef.
Nagomi's massive 5,000-square-foot space is a shrine to authentic Japanese cuisine, from pork-belly-studded udon noodles to cabbage pancakes and savory fried rice. Skilled chefs also sear filet mignon and king salmon on a teppanyaki-style grill, and bartenders pour sake and handcrafted cocktails in the bar and lounge for after-hours revelers.
From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Mushroom Medley - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Pork Gyoza Dumplings, and Chicken Karaage. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, grilled ahi tuna, or chicken with basil sauce until they are ideally tender or encircled by on-duty firemen.
Hiroshi's is a Yakiniku restaurant that serves the highest quality meat you can get on the island. All of our meat is shipped by plane and is never frozen. Hiroshi's only likes to serve the best products so that our customers will have the best experience possible. Our service is also something we are very proud of.
For more than 35 years, Kobe Steak House's skilled master chefs have fired seafood, meat, and vegetarian fare on tableside griddles—or teppans—right in front of captivated patrons. Pulling from a pantry stocked with tender aged beef, Nova Scotia scallops, cold water lobsters, and garden-fresh vegetables, these teppanyaki artists dazzlingly toss their ingredients and cookery tools into the air as they sear dishes such as teriyaki chicken or Emperor steak. Diners can also dig their chopsticks into sushi selections, including fresh cuts of daily-caught Hawaiian maguro sashimi.
When they're not watching the chefs helm a thrilling knife show, guests can cast their gaze upon the antique décor of a 300-year-old fisherman kimono, emperor dolls, fine porcelain hibachis, and steak-sauce bottles from the Edo period.