In the evening, Kugo Steakhouse & Sushi Bar's chefs fire up their hibachi grills and begin to slice chicken and juggle seafood with panache, as nearby sushi chefs wrap fresh ingredients into tasty rolls. Noontime diners can opt for teriyaki lunchboxes or specials that include two or three sushi rolls.
At Ginza Japanese Restaurant, fine dining is as much about the presentation as the taste. Hibachi chefs take to the dining room to cook up flavorful meals of filet mignon, teriyaki chicken, and fresh seafood right before diners' eyes, and then amp up the wow factor by constructing fiery volcanoes out of onion rings and making normally land-bound shrimp fly. The restaurant's sushi chefs are equally fastidious about presentation. Their selection of rainbow-hued makis include the fantastic roll, which features spicy tuna, salmon, and yellowtail, along with marble seaweed and tempura flakes.
The ingredients used in Chinese, Japanese, and Thai cuisine are vastly different, as are the methods of preparation. At Zhuang's Garden, they come together in surprising ways. Eight crackling hibachi-grill tables and a sushi bar represent Japan, and Chinese décor and the aromas of lo mein hint at the traditions of that nation. Glasses of wine clink together above plates of Thai food at the BYOB eatery, where the dishes include curry that is the brilliant yellow of turmeric or a banana salesman’s business card.
Sakura Japanese Restaurant's chefs forge sushi and Japanese dishes, which emerge into a dining room filled with art and racks of katanas. Smaller knives hew fresh fish into specialty rolls at the sushi bar, and tableside hibachi grills sizzle meats, seafood, and vegetables before audiences of captivated diners and concerned piles of dry straw. An all-you-can-eat menu replenishes plates with unlimited sushi and tempura, and the restaurant's BYOB policy allows guests to bring along their own bottles of wine.
Special sushi rolls with monikers such as Godzilla or Angel let the chefs at Fuji Sushi flaunt their talents. They fill the rolls with diverse ingredients such as blackened tuna, deep-fried salmon, wasabi mayo, and lobster salad. Cooked options include Japanese classics such as chicken teriyaki and shrimp udon soup, as well as pan-Asian options such as Thai red curry with salmon and pad Thai. Desserts such as tempura-fried ice cream round out the meal.
In Kyoto?s two restaurants, tangy aromas of teriyaki and wasabi mingle with wafts of warm, simmering curry and sweet almond sauce. Whether slicing and molding rolls at the sushi bar or performing at the hibachi grill, Kyoto?s chefs craft Japanese dishes as deftly as they orchestrate fare from China and Thailand. All three locations unfurl a slightly different menu, combining more than 55 sushi rolls and varied meats prepared on the grill, crisped in the katsu style, or tossed with soba or udon noodles so diners can taste the many flavors of Asia without erecting a complex, transcontinental zipline system.
For example, the signature spicy seafood eggplant appetizer combines grilled eggplant, chopped shrimp, scallops, and fish eggs, topped by a spicy mayo. The Kyoto tartar, or chopped avocado, salmon, tuna, and caviar is also topped with the spicy mayo, while the most popular menu item, the Kyoto scallop au gratin, is topped with enoki mushrooms.
A fully stocked hardwood bar, lit by glowing lights and wreathed with strings of flowers, marks the centerpiece of the Wilmington restaurant, whereas hibachi grills, with chefs creating columns of flames as they chop veggies and sear meats, draw attention in West Chester. Each location bathes diners in dramatic blue lighting, and the West Chester location maintains additional atmosphere with a stone wall mural and a small arched garden bridge.