Japanese steak house & seafood. Hibachi style grill & sushi, First Japanese steak house in Peninsula VA, Chef owned restaurant since 1985, Best awarded for Daily Press, Diner's choice, Hamptonroad.com, and more.
The creative spark in the New American Asian cuisine at Ippin Mono Kitchen is down to one man: Chef Sylva Senat. Trained at New York City restaurants like Aquavit and Buddakan, the French-speaking Haitian native brings an upscale, international sensibility to the restaurant's menu of sushi, noodles, and fusion dishes. Citrus panko adds extra bite to a shared plate of beef short ribs, while fresh oysters from the raw bar pair with the delicate flavors of champagne-yuzu mignonette sauce.
In order to fully relish the Nana Sushi dining experience, one must first sit back and admire the artistic presentation of his or her roll, then quickly resolve to devour it. Behind the sushi bar, chefs add colorful swirls of sauces to plates of freshly rolled maki, such as the spicy mango lobster roll, which is wrapped in pink soy paper before being surrounded by a ring of liquid hearts. The menu includes more than 20 of these specialty rolls, each with an appearance as special as a fireworks show viewed from outer space. In the kitchen, chefs sear scallops, shrimp, and teriyaki-glazed salmon across a blazing grill as well as sauté chicken and pineapple with mounds of fried rice.
Prasit "Ken" Khachenrum's culinary journey spans more than 11,000 miles. In his native Thailand, the young chef began mastering the dishes of his home soil at Grand Hyatt Hotel in Bangkok. Later, after landing a position with Commodore Cruise Lines, the globetrotting Khachenrum continued plying his skills while sailing beneath the Caribbean sun. Upon deciding to settle in Washington, DC, Chef Ken worked through the city's restaurant scene on his way to becoming sushi chef at Yosaku Japanese Restaurant, opening his first restaurant in Yorktown in 2002, and finally, opening Thaijindesu. Thaijindesu—translated from the Japanese word "romanji," meaning "Thai people"—invites guests into an elegant spiral of Thai and Japanese flavors. Chef Ken places bowls of steaming noodles and curries beside fresh rolls of sushi, uniting regional nuances on a single menu rather than uniting two menus with Velcro.
Soya carefully balances spectacle and serenity: while hibachi chefs display searing and flipping prowess at fiery tableside grills, a large fish tank bathes the dining room in soft light. The tank contributes to the "inviting and relaxing" vibe cited by the Daily Press, which also praises the "clean taste and variety" of the restaurant's sushi. Like scuba divers armed with waterproof makeup, the kitchen preps fresh seafood daily, then pairs it with rice and veggies for colorful maki rolls and nigiri. Japanese entrees such as stir-fried noodles and teriyaki meats round out the menu.
Yukai Buffet's chefs fill their sushi and seafood buffet with 40 kinds of sushi, sashimi, and rolls stuffed with tempura shrimp and spicy mayo. The circular buffet, which basks beneath neon blue light, curves around more than 100 hot entrees and salads. For dessert, eaters can frequent the buffet's self-serve frozen yogurt machine or toss chocolate pennies into its chocolate fountain.