The traditional Japanese dish shabu-shabu translates to “swish-swish” after the sound of thinly sliced meat or seafood cooking in a pot of broth populated with cabbage, shiitake mushrooms, and other vegetables. Tokyo Shabu Shabu specializes in this edible onomatopoeia, giving diners the opportunity to customize every part of their meals as they cook each bite themselves. Beginning with the broth, guests can build their pot around a savory miso, spicy kimchi, or 12 other liquid bases. Certified-Angus beef, delicately marbled Kurobuta Berkshire pork, or unique Japanese seafood selections such as fish cake cook swiftly in the flavorful broths. Patrons can pair their bowls with eight different styles of sake and Japanese bottled drinks such as Kirin tea or melon soda.
Scents of freshly ground coffee beans float inside Macchiato as baristas pour steamed milk into lattes and steep tea leaves infused with fruity flavors. Servers also deliver waffles topped with berries or savory kimchi pork alongside other Asian dishes ranging from noodle soups to stewed rice bowls. The restaurant cultivates a relaxing, creative environment by hosting acoustic musicians and decorating beverages with delicate milk foam shaped like leaves, bears, or babbling brooks.
Face Cafe's expansive menu of authentic Chinese comestibles runs the gamut from sandwiches and grilled protein to stir-fried spaghetti and curried dishes. Chefs can prepare each dish with varying degrees of spice, depending on whether each patron wants to roast marshmallows on their breath for dessert.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
A long, dark bar with deep red napkins and neon blue lighting entices diners at R2 Kazoku to take a seat and see what might come next. From there, a counter full of fresh seafood encased in lit glass reveals diners' sushi selections before a chef readies them into edible art. A quick glance and the menu reveals an exponential number of options for the fish, including sashimi and special rolls such as the black dragon roll with eel. Chefs also pluck yakitori selections of pacific saury or pork belly straight from the grill, amazing everyone at their fingers' resistance to extreme heat.