The team at Cho's Cleaners Launderers has been waging a battle against spots, stains, and wrinkles for 30 years and counting. At four locations throughout Newport News and Yorktown, the cleanliness connoisseurs deftly efface the tarnished sections from ordinary pants and shirts as well as wedding dresses, coats, Ugg boots, comforters, and pants and shirts that have extraordinary powers, such as washing themselves. The shops accept the task of absterging sullied doublets and pantaloons every day of the week except Sunday and can wash any garments dropped off before 9:30 a.m. by the end of the same day.
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.
With more than 200 Asian classics to choose from, you'll need to take your time perusing Sushi & Wok's menu. The eatery's chefs craft more than 15 specialty rolls, including the sumo roll, a wasabi mayo-topped blend of salmon, avocado, and cream cheese. Hibachi chefs, meanwhile, dazzle diners by flinging shrimp and searing succulent cuts of filet mignon and swordfish right in the dining room. The rest of Sushi & Wok's culinary team works in the kitchen itself, crafting Chinese and Thai favorites like shrimp with lobster sauce or chicken stirred into fiery panang curries. Your feast will take place in an equally massive dining area complete with exposed brick walls, cozy red booths, and long family-style tables.
Sushi King treats diners to elegant feasts of Japanese cuisine, from savory hibachi-style steaks, to inventive maki sushi made with fresh seafood, creamy avocado, and spicy wasabi sauce. Guests savor delicate morsels of snapper, salmon, and tuna, or sample the bounty of the sea with all-you-can-eat lunches and dinners.
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.
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.