Teppan Bar & Grill's owner and chef cut his culinary teeth in Japan, and then practiced as a sushi chef in Manhattan. His talents pervade the kitchen, which prepares fresh cuts of filet mignon, lobster tails, and Chilean sea bass. To promote aesthetic appeal, the decor in which he and his team operate features large, clean windows and absolutely no waiters dressed as clowns. Within, an upscale atmosphere spreads across two stories, where plush leather bar seats provide up-close views to sushi making and drink mixing. In the dining area, the same seats offer access to table-embedded grills, while outside, cars sit idly in the restaurant's free parking area.
Honshu Lounge owner and executive sushi chef tucks fresh seafood and veggies into rolls in ways that are pleasing to both the eyes and the tongue. He wraps the Honshu roll—stuffed with yellowtail, avocado, tuna, and salmon—in a sheet of special seaweed that’s marbled with white and green, and sprinkles vibrant-red tobiko onto the White Pearl roll’s pale salmon. Orange dollops of spicy sauce pop against the slices of green avocado that sit atop the Dynamite roll, and the Red Phoenix roll is known to spontaneously burst into flames before re-rolling its shrimp-tempura center.
The interior of the eatery is also infused with pops of color, from the traditional Japanese kimono in golden and violet hues to the blue lights that illuminate the sushi bar. Strings of holiday lights and the occasional mistletoe dangle above tables decorated with stir-fried noodles and steaks glazed in teriyaki sauce.
The windows of skyscrapers form a gossamer chain of lights across the night sky, all arrayed behind diners on the second floor at Teak On The Hudson. The colors that pop against the darkness also leap from golden pineapple adorning tuna tartar with tobiko and emerald spears of asparagus atop scallops and champagne sauce. In the kitchen, chefs play with hues while wrapping soy paper around ruby-hued spicy tuna, yellowtail, and salmon for rolls with creative names such as Teak Loves You. They glide between steaming pots, carrying bok choy, flounder, king crab, and other ingredients from around the world like panicked zookeepers on their first day of work.
As animated as the kitchen is, the decor in Teak’s dining rooms keeps eyes bouncing around with ornate chandeliers that light up tin ceilings. Ornate twirls climb damask-printed curtains pinned back to marbled pillars. Koi fish swirl laconically inside a giant fish tank along the back of the bar, their tank reflecting blue and pink lights and medieval-looking lion-head statues. On the weekend, DJs slowly unleash the pulse of top-40 dance music throughout the eatery and parties up to 1,000 fill the rooms.
The master chefs at Sushi House of Hoboken garnered a 2008 Readers' Choice award from New Jersey Monthly for their flavorful sushi rolls and Japanese-style beef, chicken, and seafood. Diners can pull up seats to the open-air sushi bar, where culinary artisans prep edible care packages such as the red dragon roll, its eel and cucumber drizzled in kabayaki sauce. Thanks to the eatery's BYOB policy, dinner parties can sip personal potables as they share teriyaki beef or hand-feed pellets to the fish sculptures that dot the dining room. Alternatively, guests can feel free to dine on the restaurant's outdoor patio or order takeout to hone chopstick techniques in private.