At Kampachi Hibachi Steak House & Sushi Bar, visual flair is just as important as flavor. Behind a traditional hibachi grill, chefs theatrically chop, dice, and cook succulent morsels of premium ingredients—such as scallops, sirloin steak, and lobster—right in front of diners. Once they finish showcasing their cooking tricks or all-shrimp productions of Hamlet, they'll scoop up rice and flip meats onto plates just a few feet away.
While some of the chefs put on a show for visitors, others put all their artistry into plating beautiful sushi rolls. Servers, meanwhile, help customers choose special sakes and cocktails to pair with their fresh-from-the-grill or totally raw fare.
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.
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.
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.
More than 250 foods populate the buffet at Tokyo Hibachi & Sushi Buffet, from sushi rolls and sashimi to build-your-own ice-cream treats. The restaurant’s sit-down menu is similarly comprehensive, but its real draw is its selection of hibachi dinners, cooked to perfection right before your eyes. At eight hibachi tables spread throughout the restaurant, chefs grill up meats such as filet mignon, white tuna, and chicken, which join soup, salad, fried rice, and more to form complete meals. Separate from the main dining room is a private party space, where a karaoke setup allows celebrators to sing loudly without the guilt they feel when doing so in the library.
Sannie Chinese & Japanese Cuisine is all about options—its sprawling menu boasts more than 230 Asian specialties. More than 120 of those options are Chinese, ranging from traditional hot-and-sour soup to the chef's Snow White Princess entree filled with chicken, scallops, and shrimp. The Japanese portion of the menu includes more than 100 items, including unagi don (broiled eel) and sushi rolls stuffed with cream cheese, avocado, and crab. For those watching their weight, the chefs cook up health-conscious entrees that pair seasoned proteins, such as jumbo shrimp, with brown rice and a special diet sauce.