Mambo Grill's chefs craft dishes of carne asada, burritos, red beans, and rice from scratch daily using fresh meats and veggies, punching them up with authentic imported seasonings and, when necessary, a burly gentlemen named Bugsy. They eschew the traditional spiciness of Mexican food for the full-bodied zest of Central American and Caribbean cuisine, ensuring each dish's taste and color is faithful to that of its country of origin.
Kenji Fusion caters to eclectic eaters with an extensive menu of multicultural cuisine. Spark lively conversations about the duality of literary metaphor and double-mint gum over a unique pair of appetizers, such as a bowl of lobster bisque ($8) and an eggroll for dipping ($2). Next, sample an entree of the Three Musketeers & Beauties, a multifaceted culinary creation boasting scallops, shrimp, chicken, and veggies soused in spicy garlic and bulwarked with four crab-meat wontons ($15.99). Kenji also features a full-service sushi bar and a sizzling hibachi grill, ideal for diners who prefer their stir-fry wrapped in seaweed and their raw fish cooked, A colorful and diverse décor lends the eatery an atmosphere as progressive and all-inclusive as its menu.
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 aromas of freshly-cut raw seafood fill the 100-seat dining room at Daiwa Sushi. That, of course, is because the eatery's sushi chefs craft more than 30 traditional maki rolls and 22 sashimi selections. They don't just follow conventional recipes, however—they also express their creativity in 22 eclectic house rolls, many of which feature fish and veggies that have been seared, fried, or marinated in spices. As sushi chefs do their thing, the cooks in the kitchen emit their own melange of tempting scents as they prepare traditional Japanese dishes that range from udon noodles tossed with chicken and tempura shrimp to fish cakes and crab. The dining room hibachi grills, meanwhile, send up plumes of fragrant steam and smoke around simmering morsels of steak, shrimp, and scallops, allowing whoever steals the last piece to vanish unnoticed into the night. To help diners wash down their bites, Daiwa also serves domestic and imported Japanese beers, and curates a compact, yet diverse list of sakes.
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.