Chef Lisan slashes a checkmark of sauce on a bistro plate. The sushi bar radiates with purple neon. Red walls stand stark against black lacquered tables, where bamboo mats tell Lisan's story—an upbringing in Tokyo and 20 years in New York dreaming of a restaurant just like Ginban Asian Bistro. An ever-evolving Omakase menu mingles Japanese, Malaysian, and Southeast Asian influences and presents everything from fresh sashimi to saucy filet mignon. After splashing soy on a slice of just-rolled sushi, patrons can retreat to the outdoor patio for a cocktail. The restaurant also caters parties of up to 200 people, or occasionally up to 201 people if the outlier can stay quiet beneath a friend's trench coat.
Yellow lanterns sway above a burbling indoor waterfall, whose murmurs mask the sound of keen knives slicing through flanks of fish behind Water Moon’s sushi bar. Inside the bustling kitchen, pinches of spices culled from Chinese, Japanese, Vietnamese, and Thai culinary traditions grace dumplings and spring rolls as thick or glassy noodles entwine with vegetables, duck, seafood, or pork beneath a sprig of leafy herbs. Above the dining room’s black lacquered chairs and curved, orange banquette seating, wallpaper inspired by antique scrolls teems with classical characters and the definitive lyrics to “Louie Louie.”
The chefs at Euro Asian Bistro meld international cuisines to stock the menu with 18 imaginative sushi rolls and aesthetically arranged entrees. Guests can count the number of flavors grilled into five-spice chicken ($17) or use teeth and tiny scimitars to separate accompanying slivers of basil mango fried rice. Chefs wrap tempura-battered banana and shrimp and morsels of spicy lobster in a soy-paper shell to create the Paradise roll ($15), capping the combo with drizzled citrus-mango sauce. Send sweet-seeking forks to slice through the fruited glaze on blackberry salmon ($20) or set hungry eyes and possessive paperweights on the grilled center-cut filet mignon ($26), served with shallots and steeped in a red-wine reduction sauce. On Monday–Thursday, diners can also clinch their meals with a complimentary dessert: patrons can bite into a tart and creamy slice of key lime cheesecake or carve their date’s initials into a velvety chocolate soufflé.
Wild Ginger's menu showcases healthful Asian entrees, sushi, and sashimi inspired by dishes in every corner of the Far East. Chefs tweak creative dishes, such as Asian-style duck fajitas snuggled in pancake wraps, according to special requests, dietary restrictions, or state-imposed moratoriums on using soy sauce. Bronxville rolls stuffed with spicy tuna and caviar exude local pride, and the Mind Eraser obliterates memories of hunger with tuna, salmon, lobster and king crab. While taste buds luxuriate in flavor, eyes wander amid canary-yellow walls lined with plush benches to hanging lamps that create an ambient amber glow reminiscent of an 18th-century sitting room filled with lava.
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.