Chefs routinely join guests at the tables inside Tokyo Steak House. But rather than dine with them, they cook their meals with front-row views for everyone, showcasing expert skills at hibachi grills. Pieces of chicken, filet mignon, and lobster tail sizzle atop the specially designed flat-tops before moving onto guests? plates just a few feet away.
In stark contrast to Yakuza Sushi Bar’s otherwise low-lit dining room, golden lights flood the surface of a full-length bar where chefs busily roll together a menu of sushi and sashimi. Drawing on ocean-fresh ingredients such as scallops, octopus, mackerel, and crab, they craft their own interpretations of Japanese classics; customer favorites include the crab-rangoon roll and the aptly named Fire roll, whose spicy tuna complements a drizzle of volcanic lava. Aside from the restaurant’s flagship variations of fish, tempura vegetables and chicken and beef teriyaki serve as the centerpieces for traditional bento entrees.
Outside, flames blaze within a set of stone cauldrons atop towering tripods. The vessels, known as dings, have been symbols of power in China since ancient times, when dynasties ruled the empire—making them a fitting façade for the Emperor’s Palace. Within the restaurant’s high ceilings, a dining room takes inspiration from the Suzhou Botanical Gardens, with tables sitting among waterfalls, ponds connected by bridges, and an open, four-sided Chinese-style pagoda with red and gold accents and pointed eaves.
Amid the traditional Chinese décor, aromas of sizzling meats and piquant sauces waft from an open kitchen, where chefs perform as they sear, broil, and stir-fry more than 200 dishes in full view of patrons. They craft traditional and American-Chinese dishes such as roasted peking duck and walnut shrimp, American-style charbroiled steak, sushi, and Korean-style kimchi. Contributing to the restaurant's international focus, seafood dishes incorporate such ingredients as New Zealand blue mussels and Alaskan crab legs complete with miniature snowshoes.
The charismatic chefs at Shogun Japanese Steakhouse toss together combinations of filet mignon, lobster, chicken, and scallops on a fiery hibachi tabletop grill, right in front of diners. They’ve performed this style of hibachi grilling for nearly 20 years. In addition to the hibachi cuisine, the menu features traditional entrees such as fried rice and salmon in lemon butter and teriyaki sauce. Enjoy a cup of japanese green tea to complement your meal, or try cocktails such as sake bombs and the Green Dragon, which is served only to patrons who can breathe fire.
The chefs at Lucky Sushi House reach beyond the borders of their eatery's name by serving a menu that not only features sushi, but also Japanese teriyaki dishes and Chinese staples such as orange chicken. Behind the sushi bar, chefs stack morsels of eel nigiri and roll combinations of crab, avocado, and tuna into cozy cocoons of rice. While admiring the decorative fans on the walls or peering into the restaurant's aquarium to check for messages in bottles, patrons can also crunch into squid-tempura rolls, split a plate of pot stickers, and swig Harbin Lager imported from China.
Drawing on his Thai heritage and more than 20 years of experience behind the grill, Executive Chef Manop Vasant showcases the flavors and traditions of Southeast Asia while sizzling up morsels of meat and veggies behind tableside hibachi grills. Chefs showboat as they slice, dice, and sizzle up patrons' meals and incriminating photographs across the hot iron griddles. Kitchen cooks whip up rice noodles and curry, and sushi chefs coil thin, sashimi-style slices of tuna, avocado, and cucumber in edible rice and seaweed cylinders.