Atami Japanese Sushi Buffet pairs artistically presented maki rolls and sashimi with classic Japanese dishes such as tempura and teriyaki. Their sushi chefs prepare complex creations such as a lobster-tempura roll or the hawaii roll, filled with white fish and mango and topped with spicy shrimp. On the lengthy buffet counter lit by a series of artistic hanging lamps, trays of different sushi rolls let visitors build their own sampler platters or replicas of the Brooklyn Bridge. Patrons’ chopsticks move busily in Atami’s dining room, where one exposed-brick wall lends a rustic accent to the space that also features sleek wood panels and tables throughout.
Neon lights dart across the Cali Red Lounge to decorate the stone and tile walls with luminous graffiti. These rays of indigo and green provide a backdrop that complements colorful signature cocktails such as the refreshing Sunflower made with peach schnapps and Midori, the pucker-inducing appletini, and the all-ages water on the rocks. The expansive space fits a variety of moods with beer-pong tables, flat-screen TVs for sports, and a network of private Japanese-style karaoke rooms. As disco lights splash banquettes with glowing confetti, patrons can croon a beloved ballad and munch on Cali Red's savory snacks including wine-flavored edamame beans, onion rings, and popcorn chicken.
In the kitchen at Kai Sushi Asian Fusion, chefs set to work crafting diverse dishes from throughout Asia at the same time. In one part of the kitchen, chefs could be slow-grilling ducks to a crispy finish and sizzling up thin crepes to create the house's signature peking duck. Nearby, another chef could be saut?ing lobster, jumbo shrimp, chicken, and roasted pork with a special sauce to form the Surf and Turf Kai Delight. But most of the staff spends their time carefully rolling together ingredients inside their signature sushi rolls. These combinations run the gamut from classic California rolls to more decadent options such as the Williamsbridge roll, a core of spicy tuna, yellowtail, avocado, and tempura flakes wrapped in soy paper and suspended across the East River.
Ohana Japanese Hibachi Seafood & Steakhouse's cooks flip and fire hibachi delicacies tableside, grilling lobster tail and sirloin steak in a sizzling fire show. At the chic bar, bartenders pluck bottles from backlit shelves. Pours of cold and hot sake, plum wine, or specialty drinks such as the chocolate martini complement each succulent dish. After lunch or dinner, a lounge area seats patrons on burgundy couches amid touches of Japanese decor. As DJs spin tunes, flat-screen TVs offset the timeless elegance of shoji screens, whose panels of rice paper and lack of commercials once entertained the Japanese nobility for hours at a time.
Now celebrating its 40th anniversary, Tung Shing House chops through a kaleidoscopic spread of artfully arranged Chinese lunch and dinner fare in a spacious, elegant environment. Fork-herd a culinary barnyard of specials such as sesame chicken ($9.95) and beef with black pepper sauce ($13.95) toward open mouth stables or use the braised-beef short ribs as savory boomerangs for passing notes between tables ($18.95). The peking duck is one of the chef's specialties and a perfect meal to share or use to distract a predator chomping at your heels ($32.95). Shark-fin soup (market price) promotes tableside gill growth, while an eclectic Japanese menu peppers sepia tongues with a Technicolor tapestry of tightly furled sushi.
Upon first glance, the Panda Asian Bistro menu appears to be a fairly standard list of time-honored Pan-Asian favorites. A closer look, however, turns up innovative and healthy twists on the classics. The meat in the general tso's chicken can be swapped out for soy protein, and all specialty sushi roll meals come with soup, salad, and a take-home dumbbell. Chefs whip up sushi with a contemporary presentation, using crisp produce and flavorful sauces such as fiery coconut curries, sweet chili mayonnaise, and spicy shrimp paste. They fold fresh seafood into a sweeping array of specialty maki, including a battered and fried house specialty roll with snow crab, mango, and wasabi sauce. To put on pre-dinner shows, they sizzle juicy steak, plump shrimp, and tender lobster tails on table-side hibachi grills.