Traditional Chinese entrees such as kung pao chicken, hunan beef, and Szechuan pork can be found on the menu at the casual Jia Restaurant. The chefs here also cook up soft lo mein noodles, flat ho fun noodles, and mei fun rice noodles flecked with bits of meat and seafood. The drink list includes soft drinks,bubble tea, and chai tea.
A chef stands over a flaming tableside teppanyaki grill, twirling his cooking instruments in the air and catching them in each hand. As his audience whistles and cheers, he sears juicy morsels of filet mignon, chicken, and seafood alongside colorful slices of mixed vegetables. Chefs are equally busy behind the sushi counter, artfully arranging more than 100 different types of rolls with fresh tuna, spicy salmon, and crispy shrimp tempura. At the bar, expert mixologists shake premium liquors and juices into cocktails, garnishing them with duos of plump olives and curls of lemon rind. At nightfall as the moon filters in through the skylight windows, the contemporary dining room comes alive with glimmering televisions, lively music, and friends debating the existence of wood nymphs over drinks.
Tucked inside the lobby of the Overland Park Marriott Hotel, Nikko Japanese Steakhouse's chefs gracefully twirl their gleaming steel utensils and flip vegetables through the air while cooking filet mignon, teriyaki salmon, and scallops at each tabletop griddle. Traditional teppanyaki cooking is the foundation of the menu, which features seared morsels of steak and fresh seafood cooked before your very eyes instead of inside a magician's hat. Away from the sizzling action, the sleek sushi bar houses deft chefs slicing fresh sashimi and rolling ingredients into flavorful combinations, such as the spider roll's soft-shell crab, smelt roe, and avocado. Behind a second bar, the servers replace sushi with shakers of freshly squeezed fruit-juice cocktails and hot and cold pours of sake. Nikko Japanese Steakhouse also recently completed a renovation.
After moving to Kansas City from Tokyo in the early 90s, Saeko Tsunashima wanted to create a restaurant similar to her favorites in Japan. She combined her original recipes, many of which were inspired by her mother, and enlisted culinary expertise from bona fide sushi chefs to create the menu at Sushi Gin Japanese Cuisine & Sushi Bar. Along the way, she developed considerable sushi skills, and regularly unveils her flashy knifesmanship at the sushi bar. To keep the gustatory experience fresh, she consistently creates new menu items, many of which pay homage to cities or natural phenomena, such as the New Orleans roll, the tornado roll, or the That One Time it Rained Halibut roll.
Hikari Japanese Steakhouse's thespian chefs grill Japanese-inflected steakhouse fare in breathtaking tableside performances as rice artisans craft fresh maki and nigiri from an open-air sushi bar. Cuts of steak, shrimp, and lobster dance on sizzling grills situated in the middle of each dining table, where chefs chop, flip, and ignite each luscious morsel in a more theatrical culinary display than Hamlet's famous TV-dinner scene. The full bar decants cocktails, beers, and an exotic sake and plum wine fusion to patrons 21 and older, whereas children 10 and younger can sup on kids’-menu items tailored to simpler palates.
Featured on NBC Action News, Korean Restaurant Sobahn crafts authentic Korean cuisine that recalls the ancestral homeland of the owner-and-manager. The menu, updated regularly to reflect Korea's changing culinary trends, boasts savory options ranging from meats and seafood to stews. Within a hot stone bowl of dolsot bibimbap, rice nestles snugly betwixt hearty beef and vegetables, and the entire creation rests under a jaunty fried egg given to the restaurant at a baseball stadium's fan appreciation day ($12.99). Tear into thinly sliced beef bulgogi ($12.99) or the jaeyuk bokkeum's pork soaked in a spicy marinade ($12.99). Every entree can accompany a collection of banchan, a set of about five complimentary side dishes that enhance the flavor of the table's meals. While the banchan has been known to shift daily, like a greased sunrise, past dishes include zucchini, seasoned seaweed, tempura fish cakes, and spicy kimchi, which is made fresh daily.