Described as "part restaurant, part amusement park" by [The New York Times_] Okinawa's dining room is filled with the exhilarating eruptions of flame and steam at its hibachi tables. Featuring both a sushi bar and hibachi grilles, the restaurant's extensive menu lists an impressive assortment dishes from each, including more than 40 types of sushi rolls, a host of classic teriyaki entrees, and 30 hibachi dinners prepared before wide-eyed diners' and their jealous personal chefs.
Impressed by the flavor and precision of Okinawa Hibachi Steakhouse's cuisine and chefs, respectively, the readers of Westchester Magazine cast their votes to name the restaurant the home of the area's best hibachi in 2011. Surrounded by the glowing reds and golden hues of the dining room, chefs sear and manipulate meats and vegetables at traditional teppanyaki tables, cooking steaks to order and cutting heads of broccoli to resemble arms of broccoli. At the sushi bar, a line of chefs assemble maki rolls and platters of sushi and sashimi. The trickle from the fountain in the dining room provides a soothing soundtrack for fully equipped eating contests.
A fishpond murmurs beside the entrance to Plum Tree Japanese Restaurant, where owner and head chef Hiroyuki "James" Nagata oversees his lunch and dinner recipes. Nagata, whose decades of culinary experience include a stint at one of the world's largest fish markets, rolls and slices sushi. His sushi creations include minced scallop sashimi and the Plum Tree Roll, whose medley of tuna and eel is crowned with a rainbow of roe. The recently renovated restaurant—in business for 20 years—sets an elegant scene, with walnut and cherry-wood floors, hand-painted wallpaper, and doorways arched like Shinto shrines. Outside, the patio’s waterfall emanates the pleasant sound of splashes, like a walrus playing in a flooded basement.