U-Me Sushi Hibachi Japanese Restaurant forges together the flavors of its ample menu with the flourishes of fiery tableside hibachi-style preparation. The behind-the-scenes action leaps to the fore at the sushi bar, where nimble fingers assemble delectables into neat bundles such as the california maki roll ($5). Understudies of Elvis impersonators can rouse mouths with the Rock'n roll, its tobiko-ensconced shrimp tempura, eel, avocado, and cream cheese tastefully harmonizing ($12.50), and the vegetarian roll composes notes of lettuce, carrot, cucumber, radish, and more ($6.50). Those seeking heated eats can let eyes alight on the scintillating energy of the hibachi-style craft as chefs sear steaks and sizzle edibles on table-mounted gas griddles. Chicken teriyaki ($14.50) and sukiyaki nabe, a medley of beef and veggies cooked in succulent broth ($14.50), are among many offerings sweetly capped off with fried bananas ($5.50) or fried ice cream ($5.50).
Impressed by the flavor and precision of Okinawa Hibachi Steakhouse's cuisine and chefs, respectively, the readers of Westchester Magazine cast their votes to name the restaurant the home of the area's best hibachi in 2011. Surrounded by the glowing reds and golden hues of the dining room, chefs sear and manipulate meats and vegetables at traditional teppanyaki tables, cooking steaks to order and cutting heads of broccoli to resemble arms of broccoli. At the sushi bar, a line of chefs assemble maki rolls and platters of sushi and sashimi. The trickle from the fountain in the dining room provides a soothing soundtrack for fully equipped eating contests.
The deft chefs at Johnny Roll House roll fresh ingredients into cylindrical eats, purveying a menu of innovative sushi and Japanese entrees. Six steamed shrimp dumplings ribbon dance across tongues with an order of shumai ($5), making way for the deep-fried spring rolls of a harumaki starter ($5). Capped with a homemade sauce, the Johnny Roll ($13) layers crispy shrimp tempura and avocado atop tuna and salmon. Use sweet-heat to blast dust-bunnies out of sinus cavities with the Super Fire roll’s ($13) triumvirate of yellowtail, jalapeño, and scallion topped with seared tuna and spicy mayo. The salmon teriyaki entree ($15) girds muscles with protein and, unlike divorce papers, comes served with miso soup and salad. With vibrant rosaceous walls to complement its tasty fare, Johnny Roll House rouses sensory systems without Pavlovian reinforcement.
Described as "part restaurant, part amusement park" by [The New York Times_] Okinawa's dining room is filled with the exhilarating eruptions of flame and steam at its hibachi tables. Featuring both a sushi bar and hibachi grilles, the restaurant's extensive menu lists an impressive assortment dishes from each, including more than 40 types of sushi rolls, a host of classic teriyaki entrees, and 30 hibachi dinners prepared before wide-eyed diners' and their jealous personal chefs.
The chefs at Impulse Hibachi & Bar Lounge turn food preparation into acts of athleticism with tableside performances and meals sliced and spun on a flaming hibachi grill. The menu brims with choice cuts of chicken, steak, seafood, and vegetables patiently awaiting their 15 minutes of fame and impending celebrity-judge critique. Main courses arrive circumscribed by helpings of salad, miso soup, veggies, rice, and a shrimp appetizer, complemented by a platter of salted edamame. A vegetarian ($13.95) plate caters to the herbivorous needs of clientele, and protein platters such as chicken ($15.95) or steak ($19.95) excite underused canines and incisors. Fresh seafood options such as the twin lobster tail ($29.95) treat guests to ocean-faring delicacies, and combo plates ($22.95–$31.95) pair a couplet of entrees to force a compromise between wrestling taste buds.
From outside, the understated façade of Banzai Hibachi doesn’t belie the fast-paced culinary action-taking place within. Around teppanyaki tables, diners watch fires blaze while master chefs toss fresh vegetables and meats with flair, flipping them in the air or letting the morsels sizzle on the grill. Behind the oyster and sushi bar, still more chefs brandish their considerable knife skills and assemble raw delights—delicately arranging pieces sashimi and maki to spell out SOS across platter islands.