Traditional Japanese recipes and cooking styles continue to inspire the chefs at Shinto Naperville. Mushrooming bursts of flame erupt from stainless-steel hibachis as they sear diners' orders tableside. In between shuffling platefuls of scallops or 28-day-aged filet mignon across the steaming surface, the chefs entertain their hungry audience by juggling utensils, tossing small pieces of food into guests' waiting mouths, and correctly guessing everyone's least favorite astrological sign. Measured doses of house-made teriyaki sauce or herb-infused butter lend even more flavor to the carefully caramelized entrees. Meanwhile, the chefs behind the sushi bar avoid grills entirely as they roll specialty maki with premium ingredients, including tempura lobster and jalapeño.
Tairyo Japanese Steakhouse's team of tableside chefs prepares hibachi-style cuisine right before patrons' eager eyes. Diners study the menu and perform tongues stretches in anticipation as their table's built-in hibachi grill heats up to maximum firepower. Savory smells waft across the dining area before darting knives signal the completed searing of 9 ounces of center-cut tenderloin ($30). Sea scallops dance across the grill and dive onto plates ($21), and tuna steak sizzles and browns ($21). The vegetarian dinner furnishes palates with grilled veggies so they don't have to get their fix of greens by carving up Kermit dolls ($16).
Tanaka spent his childhood in both Japan and Korea, allowing him to master each style of cooking before making his way to the United States. While here, he sharpened his chef-owner skills at a restaurant in New Mexico before bringing his breadth of culinary knowledge to Lisle’s own Tanaka Sushi. Tanaka’s hands are as agile as the local paper snowflake maker as he slices tuna, eel, avocados, pickled radishes, and green bell peppers for his sushi rolls. His intimate, cafeteria-style eatery also warms bellies with Korean staples, such as spicy kimchi soup and bibimbap—a mishmash of vegetables, egg, and spicy squid served in a hot stone bowl.
Wagyu-beef jalapeño poppers, baby octopus with wine sauce, oyster shooters, and fresh yellowtail carpaccio prepare stomachs for a culinary adventure at Musashi Sushi & Grill. In addition to these delectable Japanese-style starters and four menus full of maki, nigiri, and sashimi sushi, the kitchen turns out korean hits, such as bulgogi with ginger-marinated beef and sweet-potato noodles, and American-style favorites, such as steaks with mashed potatoes and blue crab cakes drizzled with white-truffle oil.
Over at the full bar, bartenders fill glasses with wine, beer, and mixed drinks. They also pour hot, flavored, and cold sake and can even turn the fermented-rice drink into a Saketini cocktail.