For its young Korean-American regulars, Yechon dishes out tastes of home when they most need it. The bulgogi and seafood pancakes are served 24 hours a day, every day. Another homey touch: cool washcloths served with the complimentary panchan, or small plates.
At Hikaru Sushi, seasoned chefs mold the sea's freshest specimens into more than 70 types of maki and nigiri. In addition to constructing classic California rolls from crab sticks and cucumbers, they whisk taste buds to the frontier of the sushi realm with colorful fruit maki and a deep-fried Virginia roll stuffed with asparagus, cream cheese, and yellowtail. The eponymous Hikaru bento box pairs a choice of five sushi rolls with hot teriyaki and an Asian amuse-bouche such as gyoza or shumai, and the Hikaru maki teams crispy shrimp tempura with a mayo that has more kick than a Rockette who took tae kwon do lessons as a child. To end the meal on a sweet note, guests can nibble desserts such as mango sherbet and tempura ice cream on the restaurant's outdoor patio.
Saigon Saigon's immersive Vietnamese menu features pho noodle soups, spicy curries, and entrees of lemongrass chicken or roast pork. Diners sip wine while nibbling small plates of shrimp-topped baguettes, mushroom-stuffed spring rolls, or skewers of marinated chicken satay. Main courses appease appetites with stir-fried noodle dishes, or Chef Vu's specialties of rice topped with Saigon sausage and lemongrass pork, flank steak in sizzling hot pots, and filets of ginger-infused salmon. Chefs garnish dishes with colorful fresh veggies and fragrant herbs, and diners enjoy their feasts amid the warm-colored walls and sprigs of bamboo of the interior or in the open air of the patio.
Kanpai Japanese Restaurant encourages diners to raise their glasses over platefuls of fresh sushi and traditional Japanese entrees. Inside the restaurant—which takes its name from a word that means “cheers!” —patrons gather around the sushi bar and watch as chefs set pieces of yellowtail, white tuna, and smoked salmon over rice and slice up various specialty rolls. Meanwhile, the wait staff carries salmon and chicken teriyaki from the grill to dining room tables both indoors and out. Throughout meals, patrons can sip wine and sake, or kick back with a bottle of Japanese beer.
Hungry twosomes can warm up palates with organic tofu miso soup and a starter to share, such as a Dragon Taco, a combination of eel, cucumber, and salsa tucked inside a grilled-tortilla sleeping bag. The second course confronts chopsticks with two of more than 35 special rolls, including the Crunchy Infinity, a symphony of shrimp tempura, spicy crab, cucumber, masago, and crunch flakes, and the Out of Control, which attacks tongues with tuna, salmon, soft-shell crab, and spicy tuna, all drizzled with spicy aioli. Special rolls are then sidekicked by a choice of two classic maki such as California rolls, spicy-scallop rolls, and Spider rolls—deep-fried soft-shell crab dressed in the finest bright-orange masago overcoats.
Though the interior of Matsutake Ballston Japanese Steak and Seafood House takes a modern approach to traditional Asian décor, its lunch and dinner menus are filled with authentic Japanese cuisine. On traditional hibachi grills, chefs-turned-showmen sizzle morsels of marinated chicken, NY strip steak, and lobster alongside fresh vegetables. At the sushi bar, maki-makers hand craft spicy tuna, tempura shrimp, and California rolls in a less flashy display. For more unique flavors, Matsutake serves up appetizers of tempura-fry calamari and cap meals with desserts such as housemade crème brulee infused with green tea and cream harvested from the brulee tree. Matsutake also stocks a selection of imported Japanese drinks including Echigo Koshi Hikari rice lager, Junmai sake, and Ramune orange soda.