Guests at Fuji Japanese Steak House marvel at flame-filled performances, where chefs in red hats cook up shrimp, steak, and veggies at tableside hibachi grills. Amid the spectacle, servers weave between tables to deliver an array of Chinese, Thai, and Japanese dishes such as kung pao chicken, pad thai with beef, and seafood tempura.
Feng Shui embraces the culinary traditions of both China and Japan while updating its menu seasonally, garnering praise from the Boston Business Journal and New England Cable News for its extensive selection. Stir-fried orders of chicken, beef, and seafood arrive laden with ginger or signature sauces, and sushi chefs roll maki with traditional tuna and salmon or such innovative combinations as strawberry and wasabi aioli. Other menu items includes creamy crispy deep-fried jumbo shrimp with coconut sauce and spicy orders of Mala chicken, as well as signature sushi rolls like red sox maki and tempura lobster.
The methods are ancient, but the ingredients are fresh. That's the case at Ten-Ichi Dynamic Kitchen & Bar, whose culinary traditions of hot pot and sushi date back more than a thousand years, and whose dishes are composed of fresh vegetables, fish, and thinly sliced meats. During hot-pot meals, diners simmer noodles, boneless short ribs, and raw shrimp in a pot of hot broth, taking control of their meals the way escaped convicts take control of unlocked tricycles. Diners also share dim sum—small plates of open-faced dumplings, savory pancakes, and steamed-rice crepes. They feast on these meals in a dining room of sleek, marbled surfaces, right down to the sushi bar where chefs assemble maki rolls with spicy yellowtail and salmon tempura.
The culinary connoisseurs at Ginjo Restaurant delight taste buds with fresh ingredients wrapped into sushi rolls, grilled into hibachi plates, and served up as traditional Japanese and Chinese entrees. Marine-minded patrons feast on an array of sushi, maki, and sashimi or enjoy chilean sea bass and salmon lavished with miso. Hibachi chefs impress diners by patting their head while rubbing their belly and grilling chicken or steak enlivened with mango salsa, black-pepper sauce, and homemade teriyaki to tempt chopsticks. Families, romantic duos, and underdog fraternities can bond and fuel up for a pivotal field day with bites culled from the Chinese menu, which sates stomachs with classics such as kung pao chicken, pork, or beef.
Patrons at Gari Japanese Fusion Restaurant snag sleek metallic seats in a modern, trendy space. Beneath the undulating canopy of a black-and-white sushi bar, chefs slice and chop fresh sushi and sashimi, including specialty rolls with names such as Black Pearl, Lady in Red, and Crazy Monkey. Cooked dishes such as stir-fried noodles, teriyaki, and tempura imbue meals with sweet and tangy flavors. Fusion fare such as tuna carpaccio rounds out meals with piquant spices and insightful commentary on international affairs.
Embracing Japan’s range of culinary traditions, the chefs at U-Sushi divide their time between plating fresh sushi and sautéing savory entrees on stovetops. Although the sushi selection features traditional maki with raw fish and fresh vegetables, chefs also create signature rolls containing such maritime delicacies as shrimp tempura, wasabi lobster, and Spanish doubloons. Additionally, the kitchen sears or fries pieces of tofu, chicken, and seafood, finishing them with a teriyaki glaze or a sweet chili sauce.