Lauded by the New York Times for a "vision [that] stretches far beyond Asia," Neo World Bistro and Sushi Bar forges new cuisine out of Eastern and Western influences. Indonesian-born head chef Sianto Njotoatmodjo borrows liberally from Italian, French, and Indian culinary traditions, turning out new takes on classics including seafood risotto, chicken in teriyaki beurre blanc, and spicy tuna with avocado and mango in paratha-style bread. Decked out in shades of light green and chocolate brown, the sleek dining room lies adjacent to the sushi bar where specialty rolls are named for positive and inspiring feelings such as "hope," "humble," and "hey, this is tasty sushi."
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.
The bright, colorful interior of Mango Cafe is always bustling. Along one wall, a tropical mural looks down upon a line of booths to the bar, where margaritas are being vigorously shaken and poured. The kitchen prepares a vast selection of Latin American staples including marinated skirt steak, sizzling shrimp fajitas, and veggie chimichangas.
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The pagoda-like stand outside Hito Restaurant's front door advertises the chefs' commitment to traditional Japanese culture. Inside the dining room, however, sleek, slate-gray walls and dark wooden tables hint at some of the eatery's more contemporary leanings—leanings that are equally evident in its food. The menu features plenty of staples such as chicken teriyaki, vegetable tempura, and pork katsu, but the chefs show a willingness to experiment with their 15 different specialty maki. These rolls can contain familiar sushi-house ingredients alongside more inventive additions, including fried banana, basil leaves, and coconut shrimp. Characterizing the menu as thoroughly contemporary may be a stretch, but small touches, such as artful plating and time-stamped rice grains, do add an up-to-date air.