Sushi Nagasaki fuses the cylindrical sensations of sushi with the spicy servings of Thailand, creating an alluring Asian-cuisine mixture. Appease even the most cantankerous of tongue receptors with the eel-and-cucumber-stuffed dragon roll, the California roll crested with fish roe, or the spicy tuna hand roll twined with lettuce and cooling cucumber (all priced at $8.95). Thai creations such as the evil red curry ($7.75), a sinful mix of bamboo shoots, green beans, coconut milk, and basil leaves. Or try the less devious yellow curry ($7.75), a combination of savory Thai spices, potatoes, sweet potatoes, carrots, coconut milk, and onions that can readily fill torso purses with the sustenance needed to reach the paradoxically parallel high and low branches of the world tree. And the stir-fried broccoli ($7.75) places enough green stalks on your plate to create a micro-forest for a kind-hearted troll. All curries come with a choice of beef, chicken, pork, or shrimp for $1 extra.
A serene feeling envelops visitors as they enter Fuji Grill Sushi Bar & Japanese Cuisine’s wood-paneled dining room replete with potted trees and sit at a table or at the sushi bar. Led by chef Tomo Lin, who trained in sushi preparation for four years in Japan, the kitchen creates Japanese food from teriyaki and tempura favorites to inventive sushi creations. Signature rolls include the Fuji, filled with yellowtail and salmon and topped with four types of roe, and the heart-shaped Susan roll of spicy tuna. Parties can also sample myriad selections with one of many combo platters that may include rolls, sashimi, or nigiri. The sushi chefs demonstrate a sense of whimsy as they decorate sushi plates with sauces, drawing images such as dragons, tree branches, or Morse code messages reading, "I know what you did."
Along one wall of the dining room, screens of angled wooden slats and a trellis canopy of ivy create a cozy, semiprivate atmosphere at each table. Japanese paper lanterns, wall scrolls, and windowpanes that mimic traditional paper screens additionally contribute to the eatery's authentic aura.
Sakura serves a menu of japanese teriyaki and sushi such as the Crazy Dragon roll with shrimp tempura, which was showcased on NBC 2. Chefs also create Buffalo rolls out of fried spicy tuna and crab with asparagus, as well as a Cheektowaga roll, a crunchy creation topped with salmon, crab stick, white tuna, and spicy sauce.
Cheery yellow walls wrap around Sakura’s dining room, illuminated by sunlight that streams through the delicate grid that divides the windowpanes. Half a dozen chairs stand before the wooden sushi bar, which is decorated with a Japanese figurine, decorative dishes on the wall, and a lucky trident stolen from Aquaman's house.
The aesthetically minded chefs at Orchid Asian Bistro serve up a sumptuous feast of Japanese and Thai cuisine from a menu of fresh sushi rolls and Asian entrees. Like the macaroni version of Starry Night, each meal is an edible work of art, pleasing eyes and palates with dishes such as the thai cashew chicken, an architecturally sound stack of chicken, mushrooms, sweet peas, and nuts ($13), or the Pineapple Passion, a dazzling medley of seafood, veggies, and fruit ($15).
Vietnamese-born Tai Truong emigrated to the United States and worked his way up in the restaurant business until he became co-owner and chef at Saigon Cafe. Gayot describes the restaurant’s menu as “a refreshing and tasteful array of pan-Asian classics,” including grilled duck with tamarind and catfish in a spicy caramel sauce. Green, red, and mango curries envelop pieces of chicken, and vibrantly-hued broccoli and carrots pop against the bong cai’s brown sauce.
The chefs at The King and I make only one request of their patrons: please be patient. Because the kitchen’s repertoire includes a dizzying array of menu items, the skilled chefs only prepare a dish once it has been ordered. Diners can choose one of the familiar Thai dishes, including pad see ew with egg and broccoli and jasmine fried rice with cashews, pineapple, and a choice of meat. For more adventure, diners can try one of the house specialties, which, like a Martian ice-cream truck, introduce more exotic flavors: the pud phet ta lay finds shrimp, squid, and sea scallops stir-fried with green beans and bamboo shoots, and the pla rad prig ignites a fried whole fish with spicy chili basil sauce.