Arirang Hibachi Steakhouse and Sushi Bar's hibachi chefs pull double duty, acting as entertainers in addition to grillmasters. They captivate large groups of diners with whirling knifework, dynamic spatula twirls, and the occasional spout of flame at tableside hibachi grills, flipping hot portions of lobster and chicken directly onto waiting plates. Behind the bamboo-finished bar, the sushi chefs move more slowly as they carefully seal colorful combinations of veggies, seafood, and vinegar-anointed rice within sheets of delicate seaweed. Like a poltergeist beauty pageant, not all of the talent is visible to the eye—the culinary team makes some of the restaurant's most exotic dishes, such as kobe beef sliders and wasabi-crusted filet mignon, behind the closed doors of the kitchen.
With outposts in Moorestown, Voorhees, and Collingswood, Akira is one of New Jersey's go-to spots for sushi, noodles, and grilled hibachi meals. Chefs behind the sushi bar expertly assemble rice, fresh fish, and vegetables into maki rolls and hand rolls, while their counterparts behind the hibachi grill put on a performance for diners by searing meats and seafood. The hibachi side of the restaurant gets lively with conversation and jumping flames, making it a festive venue for group dinners and pyromancer parties.
Sushiwa Japanese Restaurant's sushi rolls set tongues wagging with eclectic ingredients and expert craftsmanship. Signature dishes such as the california, spicy tuna, and cucumber rolls leave a scrawl of notarized flavor across patrons' tongues, whereas specialty rolls such as the hawaiian—spicy tuna topped with avocado, roe, almond, and wasabi sauce—delight taste buds. Non-sushi fare, such as chicken and steak, arrives doused in savory teriyaki sauce.
More than 40 house and specialty maki rolls star at Sima Sushi Cafe. They contain ingredients ranging from pickled radish to spicy salmon. The BYOB restaurant draws diners with fresh salads and pan-fried appetizers such as shrimp shumai. These soon make way for a parade of raw and tempura-battered rolls. Traditional nigiri selections are topped with seafood staples such as octopus, surf clam, and bottled messages.
The chefs at Makiman Sushi believe in keeping their gills and their grills separate, serving both raw-fish fusion sushi and Korean stone-pot bi bim bop. Like the Warren G. Harding White House during Prohibition, the eatery is BYOB and patrons pour their favorite beverages while delving into orders of tuna nachos, a dish of fried wontons topped with raw tuna and a spicy sauce. Guests can kick back at a table or perch at a recently remodeled sushi bar to admire the sushi chefs' handiwork.
Yokohama Japanese Restaurant's owner, Cindy Chan-Sze, shares ownership with her son, who infuses the largely traditional fare with creative new recipes. The eatery's cooks craft selections from a multifaceted menu that includes fire scallops, filet mignon, and salmon cooked atop a flaming hibachi. In the middle of the restaurant's dining room sits a full sushi bar, where chefs roll fresh-caught fish and supple sticky rice into maki, sushi, and sashimi beneath the glow of traditional Asian lanterns. Guests can watch the skilled knife work from the sleek, leather chairs that surround each dining table or by scaling the modern screens that climb up each wall for a better view.