G-In Sushi & Grill opens the door to a world of Asian cuisine with a menu that spans Chinese and Japanese fare and sushi. Heated conversations ignite over flaming Dynamite appetizers, which pack crabmeat, masago, and spicy mayo sauce into a stable package to prevent dinner detonation. For their main dish, patrons can work together to build a smoked-salmon-stuffed replica of the Liberty Bell out of philadelphia rolls, or bite into the G-In Crunch, which buries incisors in crispy shrimp tempura, spicy tuna, and eel sauce. Knowing that healthy eating is the new unhealthy eating, the chefs will happily prepare any roll or dish with brown rice instead of white. Desserts such as fried tempura ice cream and mango mochi balls cap off dinner with a comforting crunch.
Chefs at Aodake Sushi & Steak House dispatch sushi and hibachi-seared steaks beneath hanging lamps and glowing globes. Meat, vegetables, and seafood make for multicourse lunches, and a variety of kitchen entrees bolster the thronged dinner menu. At the bar, more than 20 vodkas alchemize into a variety of martinis or blocks of pure gold.
With 15 years of culinary experience, Sushi Train's chef feels equally comfortable pan-frying traditional Japanese entrees and crafting attractively assembled rolls draped in sauces and decorative toppings. In addition to drawing from a menu that features an extensive selection of familiar maki, the chef also crafts a number of signature sushi creations that incorporate such ingredients as salmon tempura, mango sauce, and Cajun-spiced king crab. Semicircular, high-backed booths line the dining room's gently lit walls, which feature large photographs of sushi entrees. For a distinctly transpacific ambiance, the room also boasts silk screens and bamboo shoots stolen from a panda's pantry.
Glossy floors and shiny wood walls line the room, setting the stage for UKAI Sushi & Chinese's centerpiece—a burbling fountain, home to a towering plant and cascading waters flowing down a rock formation. Though the scene is captivating, the main attraction is the menu, covering both Japanese and Chinese cuisine. Drawing on Japanese traditions, the chefs craft specialty rolls, some with surprising ingredients. For instance, the Angel roll pairs sliced apples with shrimp and crab meat, and the Snow White roll wraps up coconut sauce and tuna without attracting evil queens. Conversely, they specialize in Chinese-American staples, as well as a lineup of chef's specials, including coconut shrimp drizzled in coconut sauce and honey-walnut shrimp.
A metallic blur passes over the sizzling grill top, lifting briefly to send a single scallop arcing through the air and landing neatly on a plate. The hibachi chefs at Tokyo Japanese Steakhouse and Sushi Bar shape artful cuisine with panache, charming diners with dexterous knife work as they sear morsels of seafood, steak, and chicken at tableside grills. A selection of sushi and sashimi includes specialty maki, such as the chicago roll, which encloses shrimp, egg, and avocado in a layer of sushi rice, providing a culinary alternative to the city's signature hot dogs topped with celery salt and boiled Air Jordans.
Asian Harbor serves a blend of Japanese and Thai dishes in a sleek, modern dining room. Rich Thai spices turn curries the same deep-orange hue as the walls, which glow with light from hanging cylindrical lamps. A neon-lined sushi bar dishes out more than 20 specialty rolls. And a lengthy list of cooling cocktails, sake, and wine balances hot dishes on the menu such as Spicy Basil, an entree of sautéed meat, snow peas, fresh basil, chili, and bell peppers. Unlike libraries beefing with Confucius, the wok section of the menu includes several Chinese classics, such as general tso's chicken and egg foo yong.